Chef John's New Orleans-Style Barbequed Shrimp

Great stuff! I halved the recipe and elected to use GOYA Adobo seasoning in place of Old Bay, simply because we don't care for Old Bay. This is a winner! I served it over Ready Rice and Beans alongside Quick Cajun Vegetables from this site. Thanks for a great dinner, Chef John!

I live in New Orleans and this is as good a recipe for barbecue shrimp as I could find. The only thing I changed is that I doubled the amount of butter used and serve over grits or use French bread for soaking up all the sauce.

We need to stick to a lower-salt diet so I substituted water for half of the chicken stock. I let the sauce thicken for longer than 5 minutes, and made it extra spicy with more Louisiana hot sauce. It was very delicious over a bed of rice!

I added slightly more butter and chicken broth so I increased the reduction time. I wanted thicker and more of that yummy sauce to cover the shrimp!

Very good, but way to salty. I used salted butter as it was what I had on hand. The recipe did not specify. I think this is how I blew it. The fresh rosemary was the best! Will make again with unsalted butter.

This was an awesome recipe. We served it over wild rice ... delicious. The only change we made was cutting the black pepper in half. Afterwards, we thought it still needed less ... maybe 1/2 tsp. We like heat but the black pepper after taste needs adjustment.

It was great. I added some flour to the shells before adding broth to them to make the sauce a little thicker. I like spicy so I added a dried ghost pepper to it as well. It made me cry tears of joy when I ate it. Super recipe.

I made this mostly according to instructions and it was absolutely spectacular! We used French bread to sop up the juice and that was delicious, too. The only changes I made were adding fresh chopped parsley, which I happened to have on hand, and I had seafood bouillon instead of chicken stock. I may cut back on the black pepper a little bit, but otherwise, absolutely delicious and sure to be added to the recipe box!

Amazing!! I tried this for the first time to serve to dinner guests ... I had no idea how it would taste, but it sure sounded yummy. (Chef John's videos always make me hungry!) It was, and the leftovers the next day were even better - so flavorful after sitting in the sauce overnight. I followed the recipe with a few minor changes. ... First, no pepper at all since hubby is allergic to it... added a sprinkle (about a teaspoon) of lemon peel (as my meyer lemons aren't yet ripe) and substituted celery salt for the old bay as it too has black pepper listed in the ingredients. (another teaspoon-ish) I also decided to add about a tablespoon of dried onion and increased the garlic since we love it! Ours was fresh from Gilroy, Ca. and so flavorful! I did serve it over white rice along with freshly made salad and garlic bread. Yum, yum and more yum!! It was a big hit and we'll be making it again. Thanks Chef John!!

Simply amazing over rice. Let the sauce thicken a little longer than the recipe calls for, as the flavor increases significantly. The shrimp were great by themselves but the sauce made this dish truly special. There were no leftovers!!! We all added a couple of splashes of Louisiana Hot Sauce.

Turned out very well. Used only 1 pound of shrimp but the same amount of sauce. I added 2 tablespoons more of butter because my boyfriend likes rich food.

Didn't taste barbeque-y. It was good though. I would make again but might thicken juices with cornstarch so it doesn't just run all over the plate. Very tasty- I never used shrimp shells like that.

Bro, I can’t even — tastes too good.

Licked the plate clean good! Everything about this recipe is FANTASTIC! Not to mention easy to make/execute. Made zero changes. Served over instant rice and a side of asparagus. A new family favorite! Thanks Chef John!

Easy and delicious!

No where close to bar b q shrimp! I was born and raised in NOLA...this isn't NOLA cuisine.

Peeled & deveined shrimp? Old Bay seasoning? Rice? Ha. This isn’t shrimp creole or étouffée! Maybe at a white tablecloth restaurant where the clients are afraid of getting their hands dirty, but in your typical household around here (New Orleans resident) the shrimp are cooked whole since the heads provide a ton of flavor, and then served in a bowl with hot French bread for sponging the sauce up.

Oh so good. I added a quarter teaspoon sugar to the sauce after adding the lemon. Please make it and you'll be pleased!

Super delicious and flavorful recipe! The garlic is pronounced but not overpowering. The technique for making the shrimp / chicken stock was great and produced a real depth to the dish. I certainly won't be throwing out my shrimp shells anymore. I subbed thyme for the rosemary but otherwise made as written. This came together quickly once the components were ready. Will definitely make this again with more sauce hopefully to sop up with some bread.

Solid, easy-to-follow recipe. This recipe can easily be adjusted to your taste like upping rosemary, and Old Bay seasoning if you like. I put my shrimp over grits since my rice cooking skills are suspect at best. This will be a main rotation recipe when I have a hankering for shrimp.