Back to Recipe

Spicy, Garlicky New Orleans Herbed Shrimp

Here's how you make Spicy, Garlicky New Orleans Herbed Shrimp
Pause Continue Reading
  • Servings: 6
  • Prep: 15m
  • Cook: 25-35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds shrimp, large (26-35 count), with shells on because the shells will be needed in this recipe
  • 4 medium shallots or 1/2 medium onion, chopped
  • 3 tablespoons mild olive oil
  • 6-8 cloves garlic, chopped
  • 1/2 cup butter (1 stick)
  • 1 large bay leaf
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 lemon, medium sized, seeded, unpeeled and coarsely chopped (preferably a thin-skinned lemon)
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon fresh thyme leave
  • 1/4 cup parsley, chopped
  • 1/2 cup parsley, chopped, for garnish
  • 4 scallions, chopped, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Peel the shrimp and set aside (DO NOT THROW THE SHELLS OUT). Place the shrimp shells in a large saucepan, add water just to cover shells, and simmer over medium heat for 4 minutes. Strain liquid stock from shells into a medium bowl and discard shells. Pour the stock back into the saucepan and return to medium heat to boil down to about 1/2 cup.

  • Step 2: Meanwhile, in a large skillet, sauté shallots in olive oil over medium heat just to soften, about 2 minutes. Add the garlic, butter, dried herbs, salt, cayenne, paprika, black pepper, and lemon. Simmer over low heat 4 - 5 minutes to blend flavors. Add the stock and continue to simmer 5 minutes. Add fresh oregano and thyme, 1/4 cup parsley, and shrimp.

  • Step 3: Cook the shrimp over medium heat, stirring gently, until just cooked through, 3 - 4 minutes until they turn pink . Remove from the heat and let stand 1 minute. Remove and discard the bay leaf. (You may want to cut a large shrimp in half to make certain they are cooked through. Cook a minute or two more if not done. However, BE CARFEUL not to overcook to prevent the shrimp toughening up and drying out).

  • Step 4: Preferably, serve over hot rice (white or brown), if you'd like. Garnish with scallions and remaining parsley.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.