BBQ Shrimp

This recipe is based on the New Orleans tradition of barbecuing shrimp -- and I do believe it is the perfect tangle of salty, savory, finger-licking deliciousness. 

We make a homemade BBQ rub using paprika, chili powder, cinnamon, allspice, and onion powder**, but you definitely can pick up a pre-made rub at your favorite spice counter or grocery store. Play with the flavors based on your personal preferences; add more fresh herbs for brightness, or try a dash of cayenne for some heat. 

Then, serve the shrimp just as it is for appetizer, as a topper to cheesy grits or spicy creamed corn, or as the protein punch in a crunchy, fresh salad.

Yield: 6-10 servings , Prep time: 10 minutes , Cook time: 5 minutes



1. Peel and devein your shrimp; refrigerate until you are ready to cook. 
2. Bring a large saute pan to medium-high heat and melt the butter in it. Add the Worcestershire sauce and BBQ seasonings to the pan; whisk together and add the shrimp. 
3. Cook the the shrimp in the liquid until they are opaque, firm, and cooked completely. 
4. Place the shrimp on a platter and garnish with chopped fresh tarragon. 

Tips + Tricks

**Choose the size of the shrimp based on how you would like to serve it. Pick a medium-sized shrimp for appetizers, a small one to garnish a salad, and a large one if you plan to heap it on top of grits for supper. 
**Here are the proportions of our rub: 1/2 cup paprika, 3 tsp. ancho chili powder, 2 tsp. chipotle chili powder, 1 tsp. onion powder, 1 tsp. cinnamon, 3 tsp. allspice, 4 tsp. salt, 1 tsp. sugar.