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Jumbo Barbecue Shrimp

Jumbo Barbecue Shrimp

Serves: 4

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Total Time: 


1/4 cup extra-virgin olive oil, as needed
16 wild-caught jumbo American shrimp, unpeeled with the heads on
2 small sprigs rosemary
1 tablespoon sliced garlic
Salt and freshly ground black pepper
3 cups Abita Amber beer
1 1/2 cups Worcestershire sauce, preferably Lea and Perrins
4 tablespoons unsalted butter
Garlic or plain bread, toasted, for serving


Heat a large skillet until hot. Add the oil, followed by the shrimp, rosemary and garlic. Season with salt and pepper and cook the shrimp for 2 minutes per side.

Remove shrimp from the pan and add the beer and Worcestershire sauce. Let the mixture come to a rapid simmer and cook until the sauce has reduced by about half. Add the shrimp back into the pot. Cook just long enough to heat the shrimp through and then stir in the butter. Divide the shrimp between four dinner bowls, top with the sauce, serve with warm bread.


Per serving: 429 calories (percent of calories from fat, 60), 25 grams protein, 16 grams carbohydrates, 1 gram fiber, 27 grams fat (9 grams saturated), 204 milligrams cholesterol, 731 milligrams sodium.

About the recipe

The sauce is rich and buttery, so have lots of good bread on hand for dipping. Abita Amber beer pairs well with this dish. Recipe courtesy of Parish in Atlanta, Ga.