New Orleans Barbecue Beer Shrimp

  New Orleans BBQ Beer Shrimp

 There is a magic to sharing a dish of food with a group of people, it’s unifying. We can all have our separate plates, and play nice, but placing a big pot of food in the middle of a table seems to breaks down walls. For this same reason, I love those big sharable 22 ounce beers that require that beer glassware I love so much.

At the moment, my grill is broken so I need other options for, fun, get-your-hands-messy, food that can feed the Sunday Supper guests I keep begging to come over and eat my food at the end of the week. This was great, it only took about 15 minutes, really delicious and it has an unholy amount of butter.

If you can handle it, get the head-on prawns for some added flavor. And don’t forget that bread to mop up that fantastic sauce.

New Orleans BBQ Beer Shrimp2 I use this cast iron skillet nearly every day, it’s amazing (affiliate link).

New Orleans Barbecue Beer Shrimp

Prep Time: 8 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 1 cup (2 sticks) butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire
  • 2 tablespoons fresh lemon juice
  • ½ teaspoons cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • ½ teaspoon hot chili sauce (such as sriracha)
  • 1 cup pale ale
  • 1 pounds raw shrimp, deveined, shell on

Directions

  • Melt the butter in a cast iron skillet over medium high heat.
  • Add the remaining ingredients (besides the shrimp), bring to a simmer.
  • Add the shrimp, cook until shrimp have turned pink. Avoid over cooking or the shrimp will be tough.
  • Serve with crust bread to mop up all that beautiful sauce. And lots of napkins.
http://thebeeroness.com/2013/06/05/new-orleans-barbeque-beer-shrimp/

Adapted from the original New Orleans BBQ Shrimp recipe from Pascale’s Manale

New Orleans BBQ Beer Shrimp3

 

16 thoughts on “New Orleans Barbecue Beer Shrimp

    1. I think that the comma indicates you take a cup of butter (2 sticks), and then melt it. At least, that’s what I’m planning on doing tonight! This looks fantastic!

    2. 1 cup = 16tbs = usually 2 sticks of butter. The wrapper for the butter should have tbs and cups on it. If you’re scoopin’ from a tub, that ain’t butter ;)

    3. It’s 226 grams or 1/2 a pound. I’m assuming you aren’t US based? So sorry for the US measurements, I too wish we were on metric!

  1. I have done something similar to this in the past. Sub the 3 garlic cloves and go for the Kerrygold Irish butter, the garlic and herb blend. Heaven!

  2. Pingback: Gulf Coast Travel & Leisure | New Orleans Barbecue Beer Shrimp – The Beeroness
  3. This is a great recipe, I’ve made it twice (perfect for father’s day meal… he is always willing to help with the leftover beer). All the other recipes I’ve tried from your site have been just as good!!
    Since you’ve moved back to the seattle area, I hope you are planning to attend the Yakima Fresh Hop Ale Festival in October? Great chance to try a lot of local craft beer!

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