Despite the name, New Orleans style barbecued shrimp have nothing to do with barbecue sauce, and there is no need to break out a grill. Instead, these are succulent sautéed shrimp dripping with butter, garlic, white wine, and a touch of spice. And they are best served hot with crusty bread for mopping up the rich and savory sauce. Now you can enjoy this Crescent City classic at home. Pro tip: It’s a relatively easy dish to master as long as you take the time to slowly add the butter to the pan, while consistently stirring, to ensure it emulsifies into a luxurious sauce.

Barbecued Shrimp

20 extra large (16/20) shrimp (peeled and deveined)
1 ounce canola oil
5 teaspoons, plus 1 teaspoon, green onion, chopped
2 ounces dry white wine
1 teaspoon fresh garlic, chopped
4 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
8 ounces salted butter (2 sticks)

Peel and devein shrimp (if not purchased that way) and pat dry with paper towel. Place a large cast iron (or other heavy-bottomed) pan on a burner and heat over high heat. Add oil and cook shrimp until they are just done. Be careful not to overcook. Note: do these in batches if pan is not large enough. Remove shrimp from pan and set aside. Add 5 teaspoons green onions and cook for 1 minute. Add white wine and reduce the volume by half. Add the chopped garlic, Worcestershire, Tabasco, cayenne pepper, and paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low. Cut butter into small chunks and slowly add into pan, stirring to melt and incorporate the butter. Continue to add butter until all is added and stir until butter is completely melted and emulsified. Add shrimp back to pan and toss well to coat shrimp with butter and to heat the shrimp. Serve right away on individual plates with a generous portion of sauce over the shrimp and garnish with remaining 1 teaspoon green onion. Enjoy with crusty bread.