New Orleans Style Barbecue Head-On Shrimp

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan
Serves 2. I can’t think of a better finger lickin’, head suckin’, bread soppin’ dish than this. 
  • 1 1/4 lb. head on jumbo shrimp (around 8 shrimp per lb.)
  • 1/4 stick butter
  • 5 T olive oil
  • 2 sprigs fresh rosemary – chopped
  • 2 cloves garlic- minced
  • 1 lemon sliced
  • 4 T Worcestershire sauce
  • Tabasco sauce to taste (optional )
  • 1 link andouille sausage (optional) cut in 1/4 inch slices
  • 1 large tomato (if in season) 1/2 inch cubes
  • 1 baguette

To clean shrimp cut along the back with scissors to remove the vain then rinse, leaving the shell on.

Heat large skillet or pan over medium to high heat. Add oil and wait until sizzling hot (when you dip a shrimp tail in). Add shrimp and fry for 1 minute. Flip shrimp and add garlic, lemon slices, andouille and rosemary. After 1 more minute start to toss and stir fry for another minute. Add Worcestershire and butter (if you want to cut out the butter then add a splash of olive oil). If you use tomatoes, toss them in at the end just to warm them up.

Stir fry till shrimp are just opaque in center (another 2-5 minutes). Serve with a fresh crusty baguette for sauce dipping.

Monahan's Seafood

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