New Orleans Style Shrimp Recipe

Prep in: 10 mins
Cook in: 20 mins
Ready in: 30 mins
Today,I Want To Show How To Make A New Orleans-Style Saucy Shrimp.


  • Sister Sauce
  • Juice
  • Some Beer
  • Lemon Juice
  • Lots Of Garlic
  • Some Hot Sauce
  • Butter
  • Cajun Seasonong Of Course
  • Large Shrimp
  • Chopped Parsley
  • Chopped Scallions
  • Pepper
  • Smoked Paprika



We can get started you’ll need some more sister sauce ,clam juice, some beer, lemon juice lots of garlic, some hot sauce ,butter, some Cajun seasoning of course, some large shrimp and you also going to need a few more ingredients just like some chopped up parsley and some chopped up scallions and of course the starch of your choice you can serve this over rice which is delicious or you can do like. I like to do it just serve it with some really good crusty bread to soak up all those lovely juices. I’m gonna get my skillet here preheated over about medium heat to that, I’m going to add behalf of my butter. I only want to add about that much with my garlic.


I’ve got a lot of garlic here because I love a lot of garlic and to me there’s just like no better match than butter garlic lemon shrimp it’s delicious. I do want to talk to you about just a couple of things if, you don’t have clam juice you could use some fish stock if you don’t have either one of those on hand just use a little bit of water and you’ll be fine for the beer if you don’t have beer you can use a little bit of fish stock or you can use some white wine it’s up to you just need some liquid and then for the hot sauce just make sure you don’t use Tabasco because if you’re using this much.


Tabasco it will be inedible it’ll be so spicy anything like a Franks or a crystal or any kind of hot sauce as long as it’s not a buffalo style good ole Cayenne how pepper sauce is exactly what you’re looking for so, I’m going to set this aside and also when you buy your Creole seasoning or your Cajun seasoning always try and get some that are as low in salt as possible that way your dish doesn’t come out too salty what I’m going to do is let my butter melt and just saute my garlic for about a minute or so excellent and I want the garlic to develop any color. I just wanted to become fragrant.


I’m going to add my shrimp at these are some large shrimp that, i’ve been peeled and deveined but the tails have been left on now when, I can find some really good large tiger shrimp with the heads on and everything that’s where I prefer to use if I’m honest because it just gives the most incredible flavor oh but the harder to find I’m also going to add my Creole seasoning shoot my shrimp directly I may get it all out of my little container here and I am just going to saute these until they develop some really good color all around you want them to be cooked about 3/4 of the way through and just keep in mind that shrimp cooks very very quickly so you don’t need to cook these for too long about I would say 3 to 4 minutes tops I also want to mention that I grab just a small pinch of smoked paprika as well because I forgot to get that in my lineup.

5I’m going to give these a few minutes and then we’ll proceed okay these are about 3/4 of the way cook through. I’m just removed them to a plate there’s still some garlic and butter them at the bottom of my garlic and butter at the bottom of my skillet and to that. I’m going to pretty much add everything else and all goes in at once so it’s really simple and really easy clam juice the Worcestershire the beer lemon and then. We’ve got the smoked paprika and that spicy hot sauce and now all you’re going to do is bring us to a boil let it reduce you want to stay reduced by about half. I want to get there I will show you what it looks like we’ll add our final few ingredients and we’ll be ready to dig in now that now looks amazing look how thick that got Oh put your shrimp back.


I this just needs to cook for about a minute or two just for everything to kind of soak up and get to know each other all those flavors to meld and while that’s happening turning this up just a little tiny tiny bit while that’s happening we’re going to add my remaining butter this is by no means a light dish but it is so good you don’t even know I’m going to cook everything until the butter is melted it’s just going to take another minute or two not very long at all and then it will be time to serve up.and that’s my friend is it so that butter it’s going to kind of mix up with that sauce and it’s just going to be the most delicious buttery goodness sauce ever that is perfect pop that look at the juice oh you don’t even know I spit the smells pop that on there some scallions and parsley over the top serve it.