New Orleans-Style Barbecued Shrimp

Name: New Orleans-Style Barbecued Shrimp
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: Serves 6 to 8 as an Appetizer, 4 as a Generous Main Course
Cuisine: United States
Ingredients: Coarse salt and black pepper; 1 to 2 tablespoons hot sauce, such as Tabasco or Crystal, or more to taste; 1 teaspoon garlic powder; 1 teaspoon crumbled dried rosemary; 2 pounds extra-large shrimp in their shells (about 48); 1 teaspoon cayenne pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 tablespoons cane syrup, such as Steen’s, or corn syrup, such as Karo, or more to taste; 2 tablespoons Worcestershire sauce; ¾ cup beer; ¾ cup heavy cream; 3 cloves garlic, minced; ¾ cup bottled clam broth; 12 tablespoons (1½ sticks) butter; 2 tablespoons olive oil; Crusty bread (grilled; optional), for serving; 1 slice lemon (¼ inch thick), with rind but seeds removed; 1½ tablespoons lemon juice, or more to taste; 2 teaspoons sweet paprika; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
35 min

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

2 pounds extra-large shrimp in their shells (about 48)
1 teaspoon cayenne pepper

Americas
United States
Fish course
Starter
Pescatarian
New Orleans
Spicy

Method

Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Cut the shrimp down the back and remove the veins as shown in Preparing the Shrimp, Steps 1 and 2. Place the shrimp in a large mixing bowl.
Make the rub: Place the cayenne, thyme, oregano, rosemary, and garlic powder in a small bowl.