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BB King's Blues Club…

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Join us for live music with for Jonte Mayon more

BB King's Blues Club…

Jul 26 - 26, 2016
Join us for live music with BB King Allstars Rhythm Section ft. Larry Johnson more

BB King's Blues Club…

Jul 26 - 26, 2016
Join us for live music with BB King Allstars Rhythm Section ft. Larry Johnson more

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Jul 26, 2016 - Jan 06, 2026
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BB King's Blues Club…

Jul 27 - 27, 2016
Join us for live music with Piano Man Lucy Blackledge. more

BB King's Blues Club…

Jul 27 - 27, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstar Band ft.… more

BB King's Blues Club…

Jul 27 - 27, 2016
Join us for live music with BB King Allstars Rhythm Section ft. Jonte Mayon. more

BB King's Blues Club…

Jul 25 - 25, 2016
Join us for live music at the BB King's Blues Club with Jeremy Joyce. more
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Mr. B's New Orleans Barbecued Shrimp

Don't break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don't overcook the shrimp or they'll become tough and hard to peel.

Ingredients:

• 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and 
   unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Serves 2 as an entrée or 4 as an appetizer

 

BBQ Shrimp