I first tasted New Orleans White BBQ Shrimp during a New Year’s Day brunch in Florida and it was so good I immediately asked for the recipe. I didn’t get it, understandably, it was a busy day, so I promised myself I’d recreate it one way or another.
After several more visits to Libby’s (a regular lunch spot for us) and a few more unsuccessful attempts to get the ingredient list, I finally decided to figure it out on my own. At first, I assumed it started with the Cajun holy trinity—onions, bell peppers, and celery—plus white wine, cream, and other usual suspects. I researched countless recipes online, but none matched what I’d tasted. The missing piece, the flavor I couldn’t place at first, turned out to be Worcestershire sauce.
With some imagination, determination, and three rounds of testing, I finally nailed it. The color, the velvety sauce, and that subtle back‑of‑the‑throat heat from Creole seasoning and black pepper, it’s all there.
I’ve served it as an appetizer, brunch dish, lunch, and even dinner, but lunch feels just right. So when we recently invited friends for Sunday lunch, New Orleans White BBQ Shrimp became the star of the menu, surrounded by a few simple nibbles and a decadent dessert.
Appetizer
Fresh Air-Popped Popcorn
Kettle Chips
Main
Red Skinned Potatoes with Green Beans
Dessert
Our guests loved it, even though they usually prefer milder flavors. The dish isn’t hot like chilies, it just has that gentle, peppery bite that catches you with every mouthful.
Another bonus… everything can be made a day ahead. I prepared the sauce the night before and stopped just before adding the butter and cream. After cooking the shrimp for a quick 2–3 minutes, I finished the sauce and served. Dessert was just as easy. I prepared the strawberries and the crumbled the meringue the day before so I just had to assemble the dessert in pretty glasses before serving.
Now that I’ve cracked the recipe, I hope you’ll try it at least once. It’s worth it.
