New Orleans Barbecue Shrimp has actually very little to do with barbecue. Popular in Louisiana, the dish refers to sautéed shrimp in a Worcestershire-spiked butter sauce. Typically made with an insane amount of butter, the shrimp are served shell-on so you eat with your hands. It’s incredibly delicious, incredibly messy and a perfect meal for an outdoor feast! Make sure there is plenty of bread to sop up the sauce...
 | Directions: 1 teaspoon paprika 1 teaspoon ancho chili powder 1 teaspoon ground cumin 1 teaspoon sugar 3/4 teaspoon salt 2 pounds extra large or jumbo shrimp 5 tablespoons unsalted butter 3 large cloves garlic, minced 2 tablespoons Worcestershire sauce 1 tablespoon fresh lemon juice 2 tablespoons water 3 scallions, white and green parts, thinly sliced Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve. |