# BBQ Pepper Shrimp

This dish is a rich, satisfying shrimp dinner that comes together quickly, blending spicy New Orleans-style BBQ shrimp flavors with the richness of a classic French beurre blanc.

- Servings: 4 servings
- Total time: 35 min
- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 4 tablespoons unsalted butter, cut into chunks
- 1 pound large shrimp, peeled and deveined
- Salt
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 medium shallot, diced small (about ¼ inch)
- 0.33 cup dry white wine
- 1 rosemary sprig
- 1 thyme sprig
- 0.5 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cayenne hot sauce (such as Tabasco)
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1.5 teaspoons coarsely ground black pepper
- Crusty bread or cooked pasta, for serving

## Instructions

1. Place the butter in the freezer until ready to use.
2. Pat the shrimp dry on a paper towel-lined plate and season with salt.
3. In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
4. Swirl the pan to coat the bottom.
5. Add half of the shrimp and cook until lightly golden in spots and starting to curl (they’ll be almost cooked through), 2 to 3 minutes per side.
6. Use a slotted spoon to transfer the cooked shrimp to a plate.
7. Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
8. Transfer the remaining shrimp to the plate.
9. Adjust heat to medium and add the garlic and shallot.
10. Cook, stirring, until shiny and fragrant, about 1 minute.
11. Add the wine, rosemary and thyme and stir, scraping up any browned bits.
12. Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
13. Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
14. Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
15. Taste and adjust salt if desired.
16. Remove the butter from the freezer.
17. Adjust heat to low and add half the butter.
18. Stir until completely melted, and then add the remaining butter.
19. Stir constantly until butter is melted and sauce is smooth.
20. Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
21. Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.

## Equipment

- freezer
- paper towel-lined plate
- large (12-inch) skillet
- slotted spoon
- wooden spoon

## Tips

- Freezing the butter briefly ensures optimal emulsification, resulting in a rich, glossy finish to your sauce and preventing it from separating and becoming greasy.
- The sauce is an ideal topping for pasta or crusty bread and is a perfect match for any seafood. You can add scallops or lobster to it instead of shrimp.
- The sauce also makes a luscious topping for steak, similar to an au poivre.

## Source

- Original video: https://cooking.nytimes.com/recipes/1026093-bbq-pepper-shrimp
- Recipe page: https://www.cliprecipe.com/recipe/89be7c38-f29a-4682-b9dd-694f922b66a0
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt