Servings: 4
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there’s no barbecue sauce or grill involved (if that’s what you’re after, see our basic Grilled Shrimp recipe). Serve with lots of hot, crusty bread for mopping up the sauce, and plenty of bibs and napkins to keep everyone tidy as they peel and eat the shrimp with their hands. In New Orleans, head-on, shell-on shrimp are standard; see cajungrocer.com for an online source, or use headless, shell-on shrimp.
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This is the real deal! I used fresh Louisiana Gulf shrimp with heads on. All it needs is garlic cheese grits and its a match for the shrimp and grits at Tableau on Jackson Square in New Orleans. I used a little less than a stick of butter and only had a little lemon juice (leftover from our lemon tree). This was a super simple recipe. Thank you, Poppy Tooker. You know how Louisiana eats!
Very Good.. I wouldn't raise the pepper levels any higher. A nice bite to the shrimp. I added an extra T of worcestershire.Would make again.
Very delicious and perfect for a quick weekday dinner. I am using half of the suggested amount of butter and adding white wine in the sauce, as the original recipe is too rich for my taste.
Amazing! I used large shrimp without the heads, and it couldn't have been easier. The flavors were complex; smokey from the shell, and the lemon, butter and spices rounded out the flavor. Lots of bread needed to soak up that sauce. BTW, it's supposed to feed four, and my friend and I managed to consume the entire thing!! Yum!
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