Ryan Prewitt’s Barbecue Shrimp

Photo by Chris Granger

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Serves 4

    For the Pêche Spice
  • 2 tablespoons cayenne
  • 2 tablespoons paprika

  • 1 tablespoon white pepper
  • 1 tablespoon black pepper
  • 4 tablespoons chili powder
  • 1 tablespoon garlic powder
  • For the Shrimp Stock
  • Makes 3 cups
  • 1 teaspoon oil

  • Shells from 1 pound shrimp
  • ½ onion, diced

  • 1 carrot, diced
  • 1 celery stalk, diced

  • 1 bay leaf

  • 1 tablespoon tomato paste
  • For the Barbecue Shrimp
  • 1 pound shell-on 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 shrimp stock (recipe above, or substitute store-bought seafood stock)
  • 2 teaspoons olive oil
  • 1 tablespoon Pêche spice (recipe above)
  • 2 teaspoons black pepper

  • 4 teaspoons lemon juice

  • 2 tablespoons parsley
  • Crusty bread for serving

Make the Pêche Spice

  1. Mix all ingredients until thoroughly combined. Store in an airtight container.

Make the Shrimp Stock

  1. Heat oil in a large pot and sauté shrimp shells, vegetables, and bay leaf until shells are pink and vegetables are soft, about
5 minutes.
  2. Add tomato paste and cook 2 minutes more. Add 3 cups water, bring to a boil, then reduce to a simmer. Cook for 25 minutes, then strain and transfer to an airtight container in refrigerator to cool.

Make the Barbecue Shrimp

  1. Peel shrimp, leaving heads and tails attached and reserving shells for stock. Be careful not to remove any head fat. (Devein if necessary.) Melt 1 tablespoon of butter in a small saucepot over medium heat. Add garlic and cook until softened, 2 minutes. Add Worcestershire, hot sauce, wine, and rosemary. Cook over high heat until reduced by half, 5 to 6 minutes. Add shrimp stock and cook until mixture has reduced to about 1 cup, 5 to 6 minutes more. Set aside.
  2. Heat oil in a large skillet over high heat. Carefully sear shrimp, then add pêche spice and black pepper. Once spices have toasted, add sauce and bring to a boil. Cook for 2 minutes, then add remaining butter, swirling butter into sauce until fully incorporated. Remove from heat and stir in lemon juice. Sprinkle with parsley and serve with crusty bread.


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

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  • 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