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.


Mexican chicken soup
Mexican chicken soup

Thin wheat crackers
Thin wheat crackers

Meringues with roasted raspberries and hazelnut creme anglaise
Meringues with roasted raspberries and hazelnut crem...

Shrimp with broccoli
Shrimp with broccoli

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

More recipes in Fish and Shellfish

Cassia's whole grilled branzino
Potato and shrimp salad with green goddess dressing
Crisp-fried soft-shell crabs
Pollock Chon (Tong Tae Chon)