New Orleans BBQ Shrimp

New Orleans BBQ Shrimp


3 lbs of extra large shell on tail on shrimp, legs removed (21-25 per lb) (you may use head on shrimp if desired)
1 lb of thick sliced bacon cut into dice
4 sticks of unsalted butter
4-5 heaping tbs Dijon Mustard
2 tbs of Chesapeake Old Bay crab seasoning
1 tbs thyme
1 tbs smoked paprika
1 tbs fresh cracked black pepper
1 head garlic, minced finely or pressed
2 tsp dried basil
2 tsp oregano
2 tsp chili powder
1 bag of Rex crab boil
2 French baguettes, sliced into 1 inch thick slices
1 bunch scallions, sliced on a bias for garnish
3 lemons cut into wedges for serving
This is one of our favorite recipes. The shrimp are not actually barbecued, but are cooked in a super savory Cajun style BBQ sauce. These shrimp are cooked with shell on and peeled at the table and served with crusty French bread for dipping. Believe me these shrimp will be the best you have ever tasted. As a bonus you may also prepare this sauce for other uses.
  • In a large sauce pan or stock pot, fry the bacon until it starts to become crispy.
  • Remove bacon from the pan, drain on paper towels and set aside.
  • Using low heat add the butter and garlic to the pan. Allow butter to melt completely and saute the garlic for 3-4 minutes, taking care not to burn.
  • Cut the bag of crab boil open and place the ingredients into the sauce.
  • Add all of the other ingredients except for the shrimp and scallions and simmer gently for 30 to 40 minutes,
  • Remove the legs from the shrimp and leave the shells on.
  • Add the shrimp to the sauce and combine. Using low heat stir frequently until all of the shrimp have become pink.
  • Taste for seasoning and adjust if desired.
  • Turn off the heat and  allow the shrimp to sit in the sauce for 10 to 15 minutes.
  • Add the bacon and stir in, then add the scallions to garnish.
  • To eat add the shrimp to bowls along with some of the sauce.
  • Peel and eat and use the baguette slices to sop up the juices.
  • Squeeze a little lemon juice over if desired.




30 min


20 min


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