Spicy New Orleans Shrimp

Spicy Shrimp cooking in Hexclad pan

Influenced by the flavors and styles of New Orleans but a hearty spicy meal that is especially great in cold weather.


Units Scale
  1. 6 ounce Shrimp
  2. Half Onion
  3. Half Green Pepper
  4. 2 Stalks Celery
  5. 2 Tablespoons Butter
  6. 1 cup Chicken Broth
  7. 1 Tablespoon Worcestershire sauce
  8. 1 Teaspoon Cayenne pepper
  9. 1 Teaspoon Oregano
  10. 1 Teaspoon Ground White Pepper
  11. 1 Teaspoon Black Pepper
  12. 1/2 Teaspoon Salt
  13. 2 Cloves Garlic


  1. Chop celery, onion and green pepper
  2. Mince Garlic
  3. Heat pan medium heat and melt half of the butter
  4. Add celery, onion, green pepper, and half of the garlic
  5. Add spices
  6. Cook for 5 minutes then add Worcestershire sauce
  7. Don’t let it burn but let it brown slightly
  8. Add chicken broth.  Then let is simmer on low for 30 minutes
  9. Heat separate pan on medium heat.
  10. Melt butter and add remaining half of garlic
  11. Add shrimp pepper and salt to taste
  12. Cook both side until they turn white not completely
  13. Add contents of other pan on low continue to cook until it’s been 30 minutes


I prefer this dish over white long grain rice and I add additional Cayenne.