Not barbecued at all — head-on Gulf shrimp swimming in a peppery, garlicky, butter-and-Worcestershire pan sauce you sop with French bread. A New Orleans signature.
New Orleans barbecue shrimp is celebration and restaurant food, a dish that says you came to the city to eat. Made at home with head-on Gulf shrimp from Black and Cajun shrimpers, it connects the table directly to the working Gulf.
The shrimp themselves are excellent — lean protein with selenium, B12, iodine, and zinc. The health question is entirely the sauce, which traditionally floats on a great deal of butter. Cutting the butter dramatically and leaning on garlic, black pepper, Worcestershire, and lemon keeps the dish's soul while restoring its nutrition.
Sauté head-on Gulf shrimp in a sauce of butter, garlic, black pepper, cayenne, Worcestershire, lemon, and herbs until just pink, and serve with French bread for the sauce. To lighten: build the sauce mostly from shrimp stock, garlic, pepper, and Worcestershire with only a small finishing knob of butter, and serve with whole-grain bread and a green salad.
Free, no account needed to ask.