New Orleans BBQ Shrimp Recipe

If using frozen shrimp, place shrimp into cold water for about 30 minutes before cooking to thaw completely. Drain off water and set aside.
Drizzle olive oil into a large skillet over medium heat. Add onions and cook for 4-5 minutes, until softened, then add diced garlic, rosemary, cajun seasoning, brown sugar, garlic powder, and onion powder and continue to cook for about 2-3 minutes, until fragrant. 1 tbsp Olive Oil 1 Yellow Onion 8 cloves Garlic 1 tbsp Fresh Rosemary 2 tbsp Cajun Seasoning 1 tbsp Brown Sugar 1 tsp Garlic Powder 1 tsp Onion Powder
Add butter to the pan and stir everything together until the butter is fully melted. Add sliced lemons, sprigs of thyme, Worcestershire sauce, lemon juice, hot sauce, and chicken broth. Bring to a low boil (when it begins to bubble just a bit) and add bay leaves. Taste for salt and pepper and adjust as needed. Simmer for 5-7 minutes, until slightly thickened. 1 Lemon 3 sprigs Thyme 1/3 cup Worcestershire Sauce 2 tbsp Lemon Juice 2 tbsp Hot Sauce 1/2 cup Chicken Broth 3 Bay Leaves Kosher Salt and Pepper
Add the shrimp and cook for 4-5 minutes (depending on the size of the shrimp), until the shrimp begin to curl and turn pink. When the shrimp are the shape of a "C", they're finished cooking. 2 lbs Colossal Shrimp
Remove from heat and cold butter and stir together until fully melted, then sprinkle with parsley. 2 tbsp Salted Butter 2 tbsp Parsley