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: ¾ cup bottled clam broth; Crusty bread (grilled; optional), for serving; 2 tablespoons chopped fresh flat-leaf parsley; 2 pounds extra-large shrimp in their shells (about 48); 2 tablespoons olive oil; Coarse salt and black pepper; 1 teaspoon garlic powder; 1 teaspoon crumbled dried rosemary; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon cayenne pepper; 12 tablespoons (1½ sticks) butter; 3 cloves garlic, minced; 2 tablespoons Worcestershire sauce; 2 tablespoons cane syrup, such as Steen’s, or corn syrup, such as Karo, or more to taste; ¾ cup heavy cream; ¾ cup beer; 1 to 2 tablespoons hot sauce, such as Tabasco or Crystal, or more to taste; 1 slice lemon (¼ inch thick), with rind but seeds removed; 2 teaspoons sweet paprika; 1½ tablespoons lemon juice, or more to taste

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
Starter
Fish course
Pescatarian
Spicy
New Orleans

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.