Brennan's of Houston New Orleans Barbecue Shrimp

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Brennan's of Houston New Orleans Barbecue Shrimp

Serving Size
4 appetizers

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Feast on this famous BBQ Shrimp recipe from Chef Danny Trace of Brennan's of Houston! Plate with goat cheese stone ground grits, marinated sweet peppers, mirlitons, toasted garlic and sun dried tomatoes.


  • 1 lb large shrimp, with head and tail on
  • 2 tbs garlic, minced
  • 1 tbs  fresh rosemary, chopped
  • 3 tbs French's Worcestershire sauce
  • 2 tbs Crystal hot sauce
  • 1/4 c heavy cream
  • 1 ea  large lemon, juiced
  • 1/4 c St. Arnold's beer
  • 4 tablespoons  unsalted butter, room temperature
  • 2 tbs grapeseed oil
  • Creole seasoning to taste
  • Salt & Pepper to taste

Recipe Info

  1. In a bowl, lightly toss the shrimp with salt, pepper, Creole seasoning, garlic, rosemary and grapeseed oil. Add the shrimp (flat) in a large pre-heated sauté pan on medium heat and sear one side; careful not to burn garlic. When seared, turn shrimp over and sear the second side.
  2. Remove shrimp and deglaze pan with hot sauce, Worcestershire, lemon juice and beer. Reduce liquid by half. Add cream and reduce until thickened. Place shrimp back into pan, reduce heat to low. Cook shrimp through. Mount in butter 2 tbs at a time until sauce consistency is achieved. Remove from heat, adjust seasoning and serve over French bread. 

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