Cast Iron

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

March 13, 2021
27 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."

She 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
Ingredients
  • 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
Directions
  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.

  • Jihyun Oh
    Jihyun Oh
  • Marnie Hyland
    Marnie Hyland
  • Vanessa Wallace
    Vanessa Wallace
  • Debbie
    Debbie
  • Pat Eckerstrom
    Pat Eckerstrom
Genius Recipes

Recipe by: Genius Recipes

51 Reviews

CK April 16, 2021
Love this dish! I’ve made it well over 50 times. Simple and quick. Live 50 miles from a grocery store so freezer stocked with frozen shrimp, scallops, etc. have served over rice, pasta, potatoes with good crusty French bread. Always outstanding!
 
Jihyun O. March 16, 2021
Omgggg the dish was so good but so spicy!!! I'm Korean so I should be able to handle the spicy food but I thought entire of my face/had/inside of mouth was burning!!!.
I read the comments so I reduced the amount of spicing... Anyhow, my American :) husband loved it and ate with rice and french bread.
 
ReneeHebert March 15, 2021
OUTSTANDING!! Super flavorful. I went to school in NOLA and have strong Cajun roots as well. This is a keeper for those of us living up North
 
kate M. January 25, 2021
Delicious!! Made this for a Monday night meal and it was so easy and good. French bread (good French bread) is a must!!
 
Marnie H. January 6, 2021
So easy and tastes incredible! We had a loaf of fresh sourdough from a friend, but I think it would be great with rice in a pinch. I used a scant 1/4 tsp of cayenne because not everyone likes spicy in my family. And I didn’t have thyme so I used herbes d’ Provence. So delicious. I was surprised that my kids really liked peeling the shrimp. A new staple for us. Thanks for highlighting this recipe!
 
Beverly C. January 1, 2021
The late cookbook author Lee Bailey took his recipe for BBQ Shrimp up a notch and made it "saucier" and served it over pasta. I have made it that way many times myself. I live on the Gulf Coast, have eaten at most NOLA restaurants and have had more than my share of said shrimp and found my favorite to be versions that have rosemary instead of oregano . However you go, it's all good!!
 
angelitakarmalita December 5, 2020
This was amazing!! I made it last night with some extremely fresh shrimp, right off the boat here in South Carolina. Didn’t change a thing and it was sublime! I see that some of the reviews note that it was too spicy for some, but for me the spice level was perfect and I could have made it a little hotter. Remember, adjust the spice level to your specific liking, to each their own, right? Bread and a fresh salad is all you need to make this a perfect and very quick meal.
 
Vanessa W. July 14, 2020
Love this recipe if it’s to hot just add a teaspoon of honey to tone it down. I also included some shallots and used claim broth. Will definitely make again, sent a pic to my daughter and she was drooling 🤤
 
Debbie July 7, 2020
I really wanted to love this dish, but I know I am in the minority here but unfortunately both me and my husband thought the recipe as written was excessively hot and spicy. We like spicy food but we felt the spice level was just off the chart & way too much for us. However, the dish came out picture perfect cooked in my LeCresuet 11-3/4 inch enameled cast iron pan. I used some lovely wild Argentina red tailed shrimp that was so buttery and delicious that was peeled and deveined except for the tails. I will try making it again by cutting the cayenne pepper in half or more. Also, I used regular paprika. Should I have used smoked paprika? Would that cut down on the heat level? This dish makes a lovely presentation and is so fun with the dipping of the bread into the sauce.
 
Dan F. July 8, 2020
If your paprika is simply labeled "paprika", it probably is mild. Smoked paprika is not necessarily mild. Both Hungarian (commonly sweet) and Spanish (typically smoked) can come in a range from mild to spicy hot, depending on the peppers used. The label might say, or ask before you buy.
 
Pat E. July 7, 2020
Amazing flavor. ...... Simple to make. I would double the sauce next time...it’s that good. Make sure you love the bread you are dipping....because you will eat A LOT of it dipped in the yummy sauce. So good. A big deal keeper! Big, BIG deal.
 
Barb V. July 6, 2020
Excellent!! What else can I say? I followed the recipe exactly, except I didn't have any fish stock on hand, so I peeled my shrimp and made a shrimp stock to use. Besides, my hubby would not have been happy if he had to peel his shrimp.
 
Vivienne July 5, 2020
A delicious recipe that is very similar to Doc Ford's Yucatan Shrimp. I like to increase the amount of sauce. Yum.
 
sflawyermom July 3, 2020
I haven't made this yet (looks delicious), but was wondering if you could substitute olive oil or butter substitute? We have a dairy allergy in our family. Thanks so much!
 
fastfoodie January 22, 2021
It is delicious!. Of course you can sub olive oil for the butter. Better make a double batch of the sauce because you'll want to drink it.
 
meme S. June 7, 2020
***** I have made this several times. A great recipe that the spice can be adjusted to your taste. Served it with crusty French bread as an appetizer, and as a main course with extra sauce over rice. The nice thing about this recipe it's versatile. Prepared it with swordfish fish au lieu of shrimps and it turned out just as great. Thank you for bringing back this delish Creole meal! SOOO Good!
 
Dan F. June 5, 2020
Excellent recipe! Cut back on the spice if you don't want to get to NOLA heat level. Rice would probably work great to soak up the sauce too. Would go nicely with a strong white fish too (swordfish?) Accompany this with an aggressive IPA (if you're into that), and finish with a sweet dessert or ice cream (or both!) to calm down after the heat.
 
Jul May 14, 2020
We have made this several times and we love more each time! It's an automatic classic! We do devein the shrimp first and serve both with rice and crusty bread.
 
Jackie M. March 8, 2020
Made this tonight. Great recipe and I
enjoyed every bite. I made some cheesy grits and put the shrimp and sauce on top. Perfect accompaniment.
 
NickD March 8, 2020
Cheesy grits sounds great to go with the shrimp. I might have to try that next time.
 
Suzanne March 3, 2020
Dear Miss Kristen - can't say how amazing this recipe is. Had some friends over on Sunday and between lots of wine and picking at a cheese board, I sneakily made two separate pans of this amazing dish. As the smell started to permeate my little kitchen - one friend exclaimed "what the heck is that yummy smell!" (except with some expletives dispersed throughout - I cleaned it up). I put the two pans in the center of my island with a huge basket of bread and some roasted asparagus and said "go to it - you are going to love this!" (I had pre-measured spices and put together liquids so they were just ready to go). Sure enough - we moaned our way through all the shrimp in no time flat. Got a text 1st thing Monday morning asking for your recipe - friend said she was "dreaming about that freakin' shrimp" all night and wanted to make again ASAP for her and hubby. People - run to your store and buy shrimp (peel on - it makes a difference) IMMEDIATELY! This recipe hits all the flavor points - sweet, sour, tangy/vinegary, spicy - what I call "unc'xious". As always - thank you Kristen. You're a rock star!
 
Jeanie B. March 3, 2020
This was an easy recipe but BIG on flavor! My family loved it. It definitely has some kick to it so if you like spicy you will love this. This will definitely be in my saved recipe box. I couldn’t find fish stock so I just used chicken stock and it came out great.
 
Susanna March 2, 2020
Oh my, was this delicious. Like scampi on steroids. I think I am going to make up a big batch of the dried herb and spice mix so that I’ll have it on hand to make things even quicker next time.
 
Susanna May 8, 2020
Have made this several times now...the only thing I do differently is to peel the shrimp first and use the shells to make a quick shrimp stock which I use as the stock in the main recipe.