New Orleans Barbecue Shrimp


2 lemons

½ cup Worcestershire sauce

2 tablespoons black pepper

1 heaping teaspoon Cajun seasoning, or to taste

1 teaspoon dried rosemary, or to taste

4 tablespoons minced fresh garlic

¼ cup shrimp or seafood stock, divided

Two dozen extra-large wild-caught Gulf shrimp (9/12 count), head and tail on

2 cups (4 sticks) cold, salted butter, cut into ½-inch cubes

French bread, for dipping




In a large stainless-steel sauté pan or cast-iron skillet, combine Worcestershire sauce, black pepper, Cajun seasoning, dried rosemary, minced garlic and 2 tablespoons of the stock.

Add the shrimp to the pan and toss them lightly to coat with the seasoning mixture.

Squeeze the juice of the lemon over the shrimp and add the pulp to the pan.

Cook the shrimp over medium-high heat, gently stirring and occasionally turning them. When the shrimp begin to turn pink on both sides, add the remaining 2 tablespoons of stock to the pan.

Reduce the heat level to medium and continue cooking. Gradually add pieces of cold butter to the pan, stirring until the sauce turns light brown and creamy, and the shrimp are cooked through (approximately 2-3 minutes).

Remove the pan from the heat, and pour the shrimp and sauce into 4 serving bowls. Garnish with lemon and serve with French bread.