I’ve served New Orleans BBQ Shrimp on party toothpicks as an appetizer. Just be careful if you decide to do this, as you will be shocked by how many will be eaten. They are somewhat addictive.
New Orleans BBQ Shrimp are great served over white rice, brown rice, Spanish rice or even pasta. Looking for a healthier or lighter fare? Try serving them over a bed of greens.
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2 pounds extra large or jumbo shrimp, peeled and deveined
- 5 tablespoons unsalted butter
- 3 large cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 3 scallions, white and green parts, thinly sliced
- Mix the paprika, chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
- Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown.
- Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes.
- Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more.
- Scatter scallions over top and serve.