Ryan Prewitt’s Barbecue Shrimp

Photo by Chris Granger

recipe heading-plus-icon


Serves 4

  • 1 pound Gulf shrimp
  • ½ cup butter, divided
  • 1 teaspoon garlic minced
  • 1 tablespoon worcestershire
  • 2 teaspoons Louisiana hot sauce
  • ½ cup white wine
  • 1 teaspoon fresh rosemary minced
  • 1 cup
  1. Peel shrimp, leaving heads and tails attached. Be careful not to remove any head fat. Devein if necessary.
  2. Make shrimp stock by melting 1 tablespoon butter in small saucepot over medium heat. Add garlic and cook for 2 minutes, until soft. Add worcestershire, hot sauce, wine, and rosemary. Cook over high heat and reduce by half, about 5 to 6 minutes.
  3. Warm a large skillet over high heat. Add oil and then carefully slide shrimp into pan. Sear shrimp, then add Pêche spice and pepper. Toss shrimp and spice in pan to toast the spices. Add reserved sauce and bring to a boil. Cook for 2 minutes, then add remaining butter, swirling butter into simmering sauce until fully incorporated. Add lemon juice.


  • Recipe by Ryan Prewitt of Pêche in New Orleans, Louisiana

Comment 1

Leave a Reply

Be the first to comment.

  • Pam Rybarczyk
    July 8, 2023 at 12:36 pm

    Please send corrections to the recipe above.
    1 cup of what?
    Add shrimp stock? How do you make shrimp stock or where can I buy it
    Thank you