4 (16)

Fish and Shellfish, Grilled, Mains, Quick and Easy

Louisiana barbecue shrimp

Louisiana barbecue shrimp
Luis Sinco / Los Angeles Times

At this time of year, "barbecue" pretty much means one thing: meat grilled and served with a red sauce that is kind of sweet and kind of spicy. But there's another kind of barbecue, one from New Orleans. There, it ... Read more

Total time: 20 minutes | Serves 4
  • 2 pounds jumbo shrimp
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh rosemary
  • 1/2 cup (1 stick) butter
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce

Step 1Peel and devein shrimp. Set aside in a medium bowl. Combine cayenne pepper, black pepper, salt, thyme and rosemary and rub into shrimp.

Step 2Melt butter in a large skillet over medium-high heat. Add garlic and Worcestershire sauce and cook, stirring, until garlic is very fragrant, about 1 minute. Add shrimp and saute, turning shrimp once or twice until they are pink, about 2 to 3 minutes.


Joan’s on Third’s chili aioli
Joan’s on Third’s chili aioli

Salsa verde
Salsa verde

Nancy's burgers
Nancy's burgers

Chicken With Candied Pumpkin (Djaj bel-Qera Mderbela)
Chicken With Candied Pumpkin (Djaj bel-Qera Mderbela)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Baked rainbow trout
Scalloped oysters
Seafood naeng myun
Halibut with cucumber and orange salsa