Amulya's Louisiana BBQ Shrimp

I first ate BBQ shrimp in Miami of all places. My husband and I were traveling (a million years ago before we even had children). And once we came back home, I started making it at home and in the nearly two decades since then, I've come up with a recipe that we love at home. 

A note if you're using this recipe, go with your gut because I suck at measurements.

2 pounds large Gulf shrimp, in their shells
1/2 stick of butter
1 head of garlic, chopped finely
3 bay leaves
1 tsp. Worcestershire sauce
Fresh basil, thyme, oregano and sage (a handful, chopped finely OR 1.5 tsp. of each dried)
1 tsp. cayenne (or whatever heat scale you prefer)
1 tsp. chipotle powder (same as above)
1/2 tsp. ground white pepper
1 tsp. cracked black pepper
2 cups seafood broth (homemade is always best)
Salt to taste


1. Heat butter until nutty
2. Add garlic and cook
3. Add all other ingredients and cook
4. Add stock and let simmer for 15-20 minutes until the gravy thickens
5. Add shrimp
6. Add a couple teaspoons of butter
7. Serve with thick bread to soak in all the goodness (best eaten in the pan it's cooked in and shared)

Full discolosure: image is sourced from http://franglosaxon.com/barbecue-shrimp but the recipe is mine

Full discolosure: image is sourced from http://franglosaxon.com/barbecue-shrimp but the recipe is mine

Amulya Malladi