New Orleans Shrimp Recipe
Our New Orleans shrimp recipe has a kick of spice done in 20 minutes or less! Jumbo shrimp is sauteed in garlic, butter, and hot sauce. Served with crusty bread to soak up all of the juices.
Servings: 4
Calories: 262kcal
Ingredients
- 4 tablespoons unsalted butter + 2 additional tablespoons chilled (read below)
- 3 cloves garlic minced
- 1/4 cup Hot sauce
- 1/4 cup Worcestershire sauce
- 1 lemon juiced
- 1 tablespoon creole seasoning
- 1/2 teaspoon freshly cracked black pepper
- 1 pound large shrimp peeled and deveined
- 2 tablespoons unsalted butter chilled, and cut into 1/2-inch pieces
- Kosher salt to taste if needed
- Fresh cilantro chopped for garnish
Instructions
- Make the sauce. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the garlic, and sauté until fragrant, about 1 minute. Add the hot sauce, Worcestershire sauce, lemon juice, creole seasoning, and black pepper. Bring to a simmer and cook for 4-5 minutes.
- Cook the shrimp. Add the shrimp and cook for 3 minutes per side, or until cooked through. Reduce the heat to low and stir in the remaining 2 tablespoons of chilled butter. Using a spoon, coat the shrimp in the sauce.
- Serve. Sprinkle fresh cilantro over the top and serve with crusty bread.
Video
Notes
- This recipe works best when you use large, succulent shrimp. If you can find some, you'll be glad you used them!
- Cook these shrimp just until they're done. Don't overcook them or they'll get rubbery. They should be pink and opaque.
- For a creamy sauce, use butter that's still cold from the fridge.
- This recipe is forgiving so if you want more or less heat, adjust the hot sauce and Creole seasoning to your liking.
Nutrition
Calories: 262kcal | Carbohydrates: 9g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1265mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1294IU | Vitamin C: 29mg | Calcium: 100mg | Iron: 2mg