Emeril LaGasse’s New Orleans-Style Barbecued Shrimp

Emeril BBQ Shrimp


Emeril LaGasse’s New Orleans-Style Barbecued Shrimp

Recipe Notes

  • Advance Prep: 1 hour for marinating the shrimp


  • 1-1/2  pounds jumbo shrimp
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons commercial brand of Cajun seasoning
  • 1 small onion, finely chopped
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 2 lemons, peeled, cut into thin crosswise slices, and seeded
  • 2 cups bottled clam broth or water
  • 1/2 cup Worcestershire sauce
  • 1/4 cup dry white wine
  • 2 cups heavy (whipping) cream
  • 2 tablespoons (  stick) unsalted butter
  • Salt and freshly ground black pepper

Recipe Steps

1: Peel and devein the shrimp, leaving the feathery tail shells intact and setting aside the shells. Rinse the shrimp under cold running water, then drain them and blot dry with paper towels.

2: Place the shrimp in a large bowl and sprinkle 2 tablespoons of the olive oil and 4-1/2 teaspoons of the Creole seasoning over them. Rub the oil and seasonings into the shrimp with your hands to coat well, then cover them and let marinate, in the refrigerator, for 1 hour.

3: While the shrimp marinates, make the barbecue sauce. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until just beginning to brown, about 3 minutes. Increase the heat to high and add the reserved shrimp shells, the remaining 4-1/2  teaspoons of Creole seasoning, and the bay leaves, lemon slices, clam broth, Worcestershire sauce, and white wine. Bring to a boil, stirring, then reduce the heat to medium and let simmer, uncovered, until only about 1-1/2 cups of liquid remain, 20 to 30 minutes.

4: Strain the barbecue sauce mixture into a second saucepan and place it over high heat. Let the sauce boil, uncovered, until thick, syrupy, and dark brown, about 15 minutes, stirring it often to prevent scorching; you should have about 1/2 cup. Whisk in the cream and bring to a boil. Reduce the heat slightly and cook the barbecue sauce mixture until only about 2 cups of liquid remain, 5 to 10 minutes. Remove the sauce from the heat and whisk in the butter until melted. Season the sauce with salt and pepper to taste; the sauce should be highly seasoned. Set 1/2  cup of the sauce aside for basting. Keep the remaining sauce warm, covered, for serving.

5: Set up the grill for direct grilling and preheat to high.

6: When ready to cook, brush and oil the grill grate. Arrange the shrimp on the hot grate and brush some of the 1/2 cup barbecue sauce on it. Grill the shrimp until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp liberally with the barbecue sauce once or twice as they cook.p the grill for direct grilling and preheat to high.

7: Transfer the shrimp to a serving platter and serve at once, topped with the remaining barbecue sauce.

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