Main Dish

Chef Donelon's Louisiana Barbecued Shrimp

Selby Winery

215 Center Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Chef Matt Donelon, New Orleans, LA
  • YIELD: Serves 8
  • PAIRS WELL WITH: 2012 Selby Chardonnay

This fabulous recipe is from the kitchen of famous Chef Matt Donelon of New Orleans. In the spirit of Southern hospitality, the chef kindly shared the recipe that has been in his family for many generations.

  • 5 pounds large shrimp, head and shell on
  • 1/2 teaspoon kosher salt
  • 2 teaspoons freshly ground pepper
  • 1/2 cup unsalted butter
  • 1 onion, chopped
  • 12 garlic cloves, chopped
  • 1 1/2 cups Selby Chardonnay
  • Juice of 2 lemons
  • 1 tablespoon Italian seasoning
  • 4 fresh thyme sprigs
  • 1/4 cup Louisiana hot sauce (Crystal)
  • 1/2 cup Worcestershire sauce
  • 3 bay leaves
  • 2 cups heavy cream
  • Crusty French bread (preferably from Costeaux Bakery) for serving
Preheat the oven to 450°F.

Arrange the shrimp in 2 rectangular baking dishes so they are no more than 2 shrimp deep. Season with 1/4 teaspoon of the salt and 1 teaspoon of the pepper. Set aside.  

In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, for 3 minutes.

Add the wine and simmer until reduced by three-fourths. Add the lemon juice, Italian seasoning, thyme, remaining 1/4 teaspoon salt, remaining 1 teaspoon pepper, hot sauce, Worcestershire and bay leaves and bring to a simmer. Add the cream, bring to a simmer and simmer for 5 minutes.

Pour the sauce over the shrimp, dividing evenly and leaving some shrimp above the sauce. Transfer to the oven and roast for 15 to 20 minutes, turning the shrimp once halfway through cooking.

Serve with crusty French bread to dip in the sauce.

Selby Winery

215 Center Street
Healdsburg, CA 95448