New Orleans-style Shrimp

READY IN: 30mins
Recipe by Bev I Am

Don't bother peeling the shrimp for an everyday meal -- just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it's time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. From Bon Appetit.

Top Review by Lizzie-Babette

Oh. My. Just wonderful! DH and my only complaint...not enough dipping sauce! I realized this early on, luckily enouch, so I made twice the juice, and we sopped all of it up with toasted french bread. Totally delicious - spicy, satisfying, and wonderful. Can't wait to make this for friends. Thanks, Bev - superb meal!

Ingredients Nutrition


  1. Melt butter in heavy medium skillet over high heat.
  2. Add garlic, rosemary and cayenne pepper and stir 30 seconds.
  3. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes.
  4. Add shrimp to sauce.
  5. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled.
  6. Serve shrimp with toast.
  7. Makes 2 servings; can be doubled.

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