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New Orleans-Style Barbecued Shrimp

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 2 to 4 Servings
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1 tablespoon extra-virgin olive oil

1 large shallot, minced 

3 cloves garlic, peeled and chopped 

1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds

1 pound shell-on, deveined large shrimp

1 teaspoon sweet paprika 

1/4 teaspoon ground dried thyme (see Cook's Note)

1/2 teaspoon coarsely ground black pepper 

1/2 teaspoon kosher salt 

3 tablespoons Worcestershire sauce 

4 tablespoons unsalted butter, at room temperature and cut into small cubes 

Crusty bread, for dipping 


  1. Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
  2. Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

Cook’s Note

Ground, dried thyme can be purchased in the grocery store, or, simply use a mortar and pestle or a spice grinder to pulverize dried thyme into a powder.