Cajun/Creole · main

Louisiana BBQ Shrimp in Garlic Butter

Louisiana BBQ Shrimp in Garlic Butter reads citrus 6.3, umami 6.2 and sourness 6.0 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 8.1 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Citrus 6.3 · Umami 6.2 · Sourness 6.0 · Salinity 4.7 · Fruity 4.4 · Richness 4.4 · Allium 3.6 · Marine & Briny 3.5 · Heat 3.2 · Funk & Ferment 2.8 · Herbaceous 2.3 · Smoke 2.2 · Warm Spice 2.1 · Sweetness 2.0 · Floral 1.6 · Earthy 1.3 · Bitterness 0.9 · Nutty 0.5

What's in it (14)

• jumbo shrimp — 907 g
• unsalted butter — 109 g
• garlic — 24 g
• cracked black pepper — 10 g
• cayenne pepper — 5 g
• smoked paprika — 5 g
• dried leaf oregano — 1 g
• dry white wine — 118 g
• worcestershire sauce — 79 g
• lemon juice — 30 g
• lemon — 65 g
• salt — 10 g
• crusty bread — 100 g
• parsley — 7 g

Time & effort: about 18 min · effort: involved

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Toast the bread slices under the broiler until golden at the edges, 1-2 minutes per side, then set aside for serving.
2. Pat the shrimp dry and toss with the cracked pepper, cayenne, smoked paprika, oregano, and 1 teaspoon of the salt; set aside to season while you start the sauce.
3. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, 45-60 seconds.
4. Pour in the wine and Worcestershire sauce, raise the heat to medium-high, and simmer until the liquid reduces by half, 4-5 minutes.
5. Add the seasoned shrimp in a single layer and cook, turning once, until they curl into a C-shape and turn pink and opaque throughout, 3-4 minutes total.
6. Transfer the shrimp to a platter, leaving the sauce in the skillet, and simmer the sauce another 2 minutes to concentrate it.
7. Take the skillet off the heat and swirl in the remaining 6 tablespoons of cold butter, a few cubes at a time, swirling the pan until each addition melts into a glossy emulsion before adding the next - this keeps the sauce silky instead of greasy and split.
8. Stir in the lemon juice and the remaining 1 teaspoon salt, then taste and adjust the salt and cayenne to your liking.
9. Return the shrimp and any collected juices to the skillet and toss gently to coat in the sauce, about 30 seconds.
10. Scatter the parsley over the top and serve immediately with lemon wedges and the toasted bread for mopping up the sauce.

Dishes with a similar flavor shape

• Crispy Cajun Fried Shrimp with Remoulade — Cajun/Creole
• Tandoori Shrimp Skewers — Indian
• Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun
• White Wine Clam and Chorizo Linguine — Mediterranean
• Sheet-Pan Tandoori Salmon and Vegetables — Indian

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.