So this recipe is not what you may be thinking… it’s not shrimps smothered in a smoky BBQ sauce…. in my opinion, it’s actually better! This recipe was adopted from Mr. B’s in New Orleans, which is one of my favorite restaurants in the French Quarter. This recipe is “the dish” that put Mr. B’s on the map and it’s my favorite!. I slightly modified this recipe from the Mr. B’s version. My major change is that I like to make the broth first. Once I like the taste/flavor I then add the shrimps. This is also a good way to ensure that you don’t overcook your shrimps.
I hope you enjoy as much as I do!
- 1 1/2 pounds of shrimp (peeled with heads on)
- 1/2 cup Worcestershire sauce
- Fresh lemon juice from 1 lemon
- 2 teaspoons ground black pepper
- 2 teaspoons cracked black pepper
- 2 teaspoons Old Bay seasoning
- 2 teaspoons of Red Pepper Flakes
- 1 teaspoon minced garlic
- 1 1/2 cups (3 sticks) cold salted butter, cubed
- French bread as accompaniment
In a large heavy skillet combine Worcestershire sauce, lemon juice, black peppers, Old Bay seasoning, red pepper flakes and garlic. Cook over moderately high heat for about 2 minutes. Reduce heat to medium, stir in the butter a little at a time, once butter is melted, add more until all the butter is used. Taste the broth to ensure you like the flavor. Make adjustments as desired. Once you’re satisfied with the flavor, add in shrimp and cook until pink (about one – two minute of each side). Remove shrimps skillet from heat (avoids overcooking) . Lastly, place shrimp in a serving bowl and pour sauce over top. Serve with warm French Bread.