Cajun/Creole · Cajun · main

New Orleans BBQ Shrimp

New Orleans BBQ Shrimp reads citrus 5.5, sourness 5.2 and richness 4.7 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 2.5 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.2 · Richness 4.7 · Umami 4.5 · Salinity 4.4 · Heat 4.1 · Allium 4.1 · Herbaceous 2.8 · Funk & Ferment 2.8 · Warm Spice 2.7 · Smoke 2.7 · Sweetness 2.1 · Earthy 1.5 · Bitterness 1.3 · Floral 1.3 · Fruity 1.2 · Nutty 0.7

What's in it (14)

• phyllo shells — 907 g
• unsalted butter — 82 g
• garlic — 18 g
• worcestershire sauce — 59 g
• lemon juice — 30 g
• black pepper — 15 g
• cayenne pepper — 5 g
• smoked paprika — 5 g
• rosemary — 1 g
• bay — 2 g
• light beer — 177 g
• hot sauce — 5 g
• salt — 5 g
• crusty bread — 100 g

Time & effort: about 14 min · effort: involved

Nutrition (per 100 g, engine-estimated): 225.5 kcal, 5.6 g protein, 9 g fat, 39.8 g carbs

How it's cooked (9 steps)

1. Pat the shrimp dry and toss in a bowl with the black pepper, cayenne, and smoked paprika until evenly coated; set aside while you start the sauce base.
2. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 1 minute.
3. Raise the heat to medium-high, add the seasoned shrimp in a single layer, and sear until just pink and starting to curl, about 1 minute per side (they'll finish cooking later). Transfer the shrimp to a plate.
4. Pour the beer into the skillet along with the Worcestershire sauce, lemon juice, bay leaves, and rosemary. Bring to a boil, scraping up the browned bits from the bottom of the pan.
5. Reduce the heat to medium and simmer until the liquid has reduced by half, about 5 to 6 minutes.
6. Lower the heat to low and whisk in the remaining butter a few cubes at a time, letting each addition melt into the sauce before adding more, until glossy and emulsified, about 2 minutes.
7. Return the shrimp and any accumulated juices to the skillet. Simmer gently, tossing to coat, until the shrimp are opaque and cooked through to 145 F, about 2 minutes.
8. Remove from heat, discard the bay leaves, and stir in the hot sauce and salt to taste.
9. Divide the shrimp and sauce among bowls and serve immediately with the crusty bread for mopping up the sauce.

Dishes with a similar flavor shape

• Chicken Shawarma Quesadillas — Middle Eastern
• Grilled Chicken Shawarma Skewers — Middle Eastern
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• Coyote Quesadilla — Tex-Mex
• Chicken Shawarma Sheet Pan Dinner — Middle Eastern

Keep reading: what citrus, sourness, richness 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.