Beaugez's Barbecued Shrimp

Don’t let the name fool you. New Orleans “barbecued shrimp" never sees a grill or a drop of barbecue sauce. It’s a skillet dish, all about head-on shrimp swimming in a peppery, garlic-spiked butter sauce that was born in Louisiana kitchens decades ago. The “barbecue” refers to the smoky, spicy seasoning blend, not the cooking method.

The whole show happens in one pan over high heat. Butter melts with garlic, Worcestershire, and a wallop of cayenne, black pepper, and red pepper flakes. The shrimp go in shell-on for a reason: those shells turn the butter into a deep, briny stock as they cook. Beer at the end lifts everything with a hop-bitter edge that cuts the richness.

Crusty French bread isn’t optional, it’s the delivery system. You’ll spend half the meal tearing off hunks and dragging them through that pan sauce. Pair it with a cold beer and a stack of napkins, you’ll need both.

Chef Tips

• Leave the shells ON the shrimp, they protect the flesh from overcooking and flavor the sauce as they release their oils.
• Use room-temp beer so it doesn’t shock the hot pan and split the butter sauce.
• Shake the pan constantly instead of stirring with a spoon, that’s how the sauce emulsifies into something silky.
• Toast a fresh baguette and slice it thick, you want bread that can stand up to soaking.

Variations

• Add a splash of dry white wine with the beer for a slightly different acid profile.
• Stir in chopped fresh parsley and a squeeze of lemon at the end for a brighter finish.
• Use Old Bay seasoning in place of the cayenne and pepper blend for a Chesapeake spin.