The Very Best New Orleans Shrimp
Dive into the bold, vibrant flavors of "The Very Best New Orleans Shrimp," a dish that takes Southern seafood to the next level. This quick and easy recipe features succulent, buttery shrimp cooked to perfection in a rich, aromatic sauce infused with garlic, fresh lemon juice, Worcestershire, and just the right kick of Louisiana-style hot sauce and cayenne pepper. A fragrant blend of paprika, thyme, and oregano adds depth, while a splash of chicken stock and melted butter create a luscious base ready to be soaked up with slices of crusty French bread. Garnished with fresh parsley and scallions, this irresistible dish brings the iconic flavors of New Orleans straight to your kitchen. Perfect for weeknight dinners or entertaining, this recipe is sure to become a crowd favorite.
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Recipe Information
Ingredients
- 2 pounds Large shrimp (peeled and deveined, tails on)
- 8 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Hot sauce (preferably Louisiana-style)
- 2 teaspoons Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 cup Chicken stock
- 2 stalks Scallions (sliced thinly)
- 2 tablespoons Fresh parsley (chopped)
- 1 loaf French baguette or crusty bread (for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a large skillet, melt 6 tablespoons of butter over medium heat and add 2 tablespoons of olive oil.
Once the butter is melted, add the minced garlic and sauté for about 1 minute or until fragrant.
Stir in the lemon juice, Worcestershire sauce, hot sauce, paprika, cayenne pepper, dried oregano, dried thyme, kosher salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
Pour in the chicken stock and bring the mixture to a gentle simmer.
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes on the other side until the shrimp are pink and opaque.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter. Let the sauce thicken slightly for about 1 minute.
Remove the skillet from the heat and sprinkle the sliced scallions and chopped parsley over the shrimp.
Serve the shrimp hot with the sauce poured over fresh slices of French baguette or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2025 mg | 675% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 8.7 g | ||
| Protein | 247.1 g | 494% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 530 mg | 41% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
