Mr. B’s Barbecued Shrimp

  • Serves

    serves 2-4


Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish. This recipe first appeared in our April 2013 special feature on New Orleans.


  • 3 tbsp. unsalted butter, plus 12 tbsp. cut into 1/2" cubes and chilled
  • 2 cloves garlic, finely chopped
  • 12 cup Crystal hot sauce
  • 14 cup Worcestershire sauce
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Creole seasoning
  • 4 tsp. ground black pepper
  • 1 12 lb. head-on large shrimp, unpeeled
  • Kosher salt, to taste
  • French bread, for serving


Step 1

Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning, and pepper. Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes. Add shrimp; cook, flipping once, until cooked through, 3-4 minutes. Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt. Serve with French bread.

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