New Orleans is the birthplace of Cajun spices. When you order barbecue shrimp in New Orleans expect to not get something traditional, but something that explodes with flavor. Most of the time it’s served with a crusty baguette to soak up delicious sauce. Finishing your bowl to the very last drop is not only delicious it’s encouraged.
Traditionally the recipe doesn’t call for cooking the shrimp on the grill but we know it’s only going to improve the taste, especially on the Char-Broil® TRU-Infrared™ two-burner grill. Turn the heat up to medium-high and cook the shrimp for only 2-3 minutes. Shrimp cooks extremely fast. The spicy butter sauce will make it one of the best shrimp dishes you’ve ever had. Be warned, this shrimp may encourage jazz music.
Tip: When making the sauce, the butter you whisk with the other sauce ingredients needs to be super cold so the sauce will emulsify rather than separate. I cut my butter up before hand and leave it in the fridge until it’s time to add it to the sauce.
New Orleans Style Barbecued Shrimp traditionally isn't barbecued at all - but grilling the shrimp in this version adds smokiness to the shrimp, which are then bathed in a luxurious spicy butter sauce.
- 1 pound 16-20 count shrimp
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup beer
- 6 tablespoons Cholula hot sauce or your favorite
- 6 tablespoons Worcestershire sauce
- Juice of 1 lemon
- 12 tablespoons cold butter, cut in small slices
- 1 loaf crusty bread
- Peel and devein shrimp, leaving the tails on. Toss the shrimp and the Cajun seasoning in a small bowl and refrigerate for 30 minutes.
- Preheat the grill to medium high. Grill the shrimp 2-3 minutes per side until they turn pink and acquire grill marks. Reserve.
- Add the olive oil to a saucepan on the stove or on your grill’s extra burner. Add the garlic and sauté for about one minute, making sure that it does not burn.
- Add the beer, hot sauce, Worcestershire sauce and lemon. Cook, stirring occasionally, until the mixture thickens. Remove from the heat and whisk in the butter, once piece at a time. Add the shrimp to the sauce.
- Serve in bowls with crusty bread for sopping up all the sauce.