Louisiana Jumbo Shrimp Recipe

"A Louisiana classic and served in many of the restaurants in New Orleans. The shrimp is sautéed in a flavor-packed sauce that will have you totally addicted to this dish! This is served with the shrimp heads and shells left on, which further enhances the taste experience. Butter, and lots of it forms the basis for the silky, luxurious sauce, and layers of flavor are added with garlic, hot sauce, Worcestershire, and beer. Don't make this with anything but jumbo or colossal shrimp with heads left on"

Original is 3-4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1020.4 g)
Calories 708
Total Fat - 49.5 g
Saturated Fat - 29.6 g
Cholesterol - 502.9 mg
Sodium - 2091.4 mg
Total Carbohydrate - 20.2 g
Dietary Fiber - 2.3 g
Sugars - 6.4 g
Protein - 43.8 g
Calcium - 265.8 mg
Iron - 3.3 mg
Vitamin C - 13.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.

Step 2

In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.

Step 3

In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Cajun seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, hot sauce, and lemon juice. Add shrimp, and cook just until pink and firm.

Step 4

Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute olive oil for butter: The benefit of this substitution is that it reduces the saturated fat content of the dish, making it healthier. The thinking behind this substitution is that olive oil is a healthier option than butter and can still provide a silky texture to the sauce.
Substitute white wine for beer: The benefit of this substitution is that it reduces the alcohol content of the dish, making it more family-friendly. The thinking behind this substitution is that white wine can still provide a subtle flavor to the sauce without the addition of alcohol.

Variations

Coconut Shrimp Substitute the beer with coconut milk and omit the Worcestershire sauce. Increase the amount of Cajun seasoning and hot sauce to taste. Serve with coconut flakes and lime wedges.

Serve with

Cajun Rice Pilaf - This classic Cajun side dish is the perfect accompaniment to the Louisiana Jumbo Shrimp. It is made with long grain rice, bell peppers, onion, garlic, and Cajun seasoning, giving it a flavorful kick. The combination of the creamy shrimp sauce and the savory rice pilaf is sure to please!

Cajun Cornbread:

This classic Cajun side dish pairs perfectly with the Cajun Rice Pilaf and Louisiana Jumbo Shrimp. It is made with cornmeal, bell peppers, onion, garlic, and Cajun seasoning, giving it a savory and flavorful kick. The combination of the creamy shrimp sauce and the sweet cornbread is sure to please!