Cast Iron

Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith

February 18, 2020
26 Ratings
Photo by Julia Gartland. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog.
Author Notes

Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin writes, "You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: 'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer or a garlic-butter sauce."

Martin continues, "I like to make this dish spicy, in a cast-iron skillet, and served in shallow bowls with hunks of crisp French bread to soak up the sauce. It’s classic NOLA. Shaking the pan back and forth during cooking time is a trick that helps give the sauce more body than stirring."

Slightly adapted from "Jubilee: Recipes from Two Centuries of African American Cooking" (Clarkson Potter November, 2019). —Genius Recipes

Watch This Recipe
Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 2 to 4
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 2 bay leaves, crushed
  • 4 tablespoons (1/2 stick) butter
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/2 cup fish stock (or chicken stock)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 pound shell-on shrimp
  • 2 tablespoons minced fresh parsley
  • Hot crusty French bread, for serving
In This Recipe
  1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
  2. In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
  3. Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
  4. Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

See what other Food52ers are saying.

  • Marnie Hyland
    Marnie Hyland
  • Vanessa Wallace
    Vanessa Wallace
  • Debbie
  • Pat Eckerstrom
    Pat Eckerstrom
  • Barb Vanorsdale Hartley
    Barb Vanorsdale Hartley
Genius Recipes

Recipe by: Genius Recipes