New Orleans Style Barbecue Shrimp

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This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment’s notice.

sautéed shrimp

New Orleans Barbecue Shrimp has actually very little to do with barbecue. Popular in Louisiana, the dish refers to sautéed shrimp in a Worcestershire-spiked butter sauce. Typically made with an insane amount of butter, the shrimp are served shell-on so you eat with your hands. It’s incredibly delicious but not very practical for a family dinner, so this is my simple and easy-to-eat version. Butter is still the main ingredient in the sauce but I’ve scaled the amount way back. If you keep shrimp in your freezer, it’s one of those dishes you can throw together at a moment’s notice. And, bonus, kids love it!

What you’ll need to make New Orleans style barbecue shrimp

Before we get started, a few words on buying shrimp. While fresh seafood is obviously superior to frozen, I always buy frozen shrimp. Fact is, unless you live on the coast, it’s near impossible to find truly fresh shrimp. The “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, and who knows how long it’s been sitting there.

Almost all shrimp are cleaned and flash frozen shortly after being caught, so for the freshest shrimp, you’re better off buying frozen and defrosting it yourself.  For this recipe, I buy extra large frozen shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under warm water to quickly defrost and then peel.

How to make New Orleans style barbecue shrimp

To begin, toss the peeled shrimp with the paprika, ancho chili powder, cumin, salt and a bit of sugar. Note that ancho chili powder is not the same as regular chili powder. Chili powder is a blend of spices, while ancho chili powder is a pure chili powder made from ground ancho peppers with deep rich flavor and mild to medium heat.  Many large grocery stores carry it, and you can always find it at Whole Foods.

Melt five tablespoons of butter in a large skillet. Seems like a lot but remember this dish serves four people, and anyway it’s worth it.

Add the minced garlic and cook, stirring with a wooden spoon, for about a minute. Do not brown.

Add the shrimp and continue cooking until almost done but still opaque in spots. Keep the heat at medium so the shrimp cook gently; if shrimp are cooked over high heat, they can seize up and become tough.

Add the Worcestershire sauce, lemon juice and a few tablespoons of water, and then continue cooking for a few minutes more until the shrimp are cooked.

Finally, scatter some thinly sliced scallions over top and serve.

If you’re serving this dish with rice, which I highly recommend, be sure to start the rice before you cook the shrimp so they’ll be done at about the same time. Hope you enjoy!

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New Orleans Style BBQ Shrimp

This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment’s notice.

Servings: 4 - 6
Total Time: 20 Minutes

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
  • 5 tablespoons unsalted butter
  • 3 large cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 3 scallions, white and green parts, thinly sliced

Instructions

  1. Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
  2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 209
  • Fat: 11 g
  • Saturated fat: 7 g
  • Carbohydrates: 5 g
  • Sugar: 2 g
  • Fiber: 1 g
  • Protein: 21 g
  • Sodium: 928 mg
  • Cholesterol: 216 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Absolutely delicious! I used all the spice and sauce ingredients with only 1 lb of shrimp; served with roasted green beans and plenty of crusty bread for dipping in the tasty sauce. We loved this shrimp and will definitely be making this again!

    • — Scarlet on July 9, 2019
    • Reply
  • Easy recipe but where does the BBQ sauce come into this recipeif it’s BBQ shrimp. Thanks

    • — Debbie Darlin’ on March 11, 2019
    • Reply
    • Excellent question! New Orleans BBQ Shrimp has actually very little to do with barbecue. In Louisiana, it refers to shrimp sauteed in a Worcestershire-spiked butter sauce. Hope that clarifies!

      • — Jenn on March 12, 2019
      • Reply
  • This note is on this recipe but it is for your general email box.

    I loved your old website because, unlike all the others, I didn’t have to read through all of the recipe history and emotions. I could just click on “recipe” or check the “reviews.” I really don’t want to have to go through all of a chef’s blog to get to a good recipe. That’s why I love Ina and Lidia. It’s not about them. It’s about the food. I have recommended your website to many many people. I have your cookbook. I love your recipes. You are an amazing chef and have contributed so much to my family.

    A major reason for this is not just your recipes, but because of the efficiency of your previous website. I am a professional and an incredible cook, and I highly value great organization without having to go through fluff. I would have never followed you if your website was like it is today. I don’t need to hear and see all of the additional information before the recipe. It should be after the recipe. Loved the recipe shortcut link at the top!!

    I hope I can do this new website. I have avoided all others that present their opinion before their recipe. Please, Jenn, reconsider. Would love the recipe link back up at the top.

    Thank you.

    • — Charlene on October 1, 2018
    • Reply
    • Hi Charlene, There is still a “jump to recipe” button — it’s the little recipe card right on top of the photo (to the right). You can also jump straight to the reviews by clicking on the drop-down arrow next to the stars. Hope that helps!

      • — Jenn on October 2, 2018
      • Reply
  • Yum! We loved this! And the next time I made it we didn’t have shrimp so I substituted catfish filets. That made a different dish, but it was equally delicious. My husband said we should have it often, and it’s so easy that I’m sure we will. Served the catfish with your butternut squash polenta as you suggested. Perfect!

    • — Judy on February 2, 2018
    • Reply
  • Loved this recipe and served over grits!

  • Flavorful, easy after work meal! The balance of flavors was perfect. We were in the mood for some comfort food and had shrimp in the freezer. While I prefer fresh , this is good recipe to use with frozen because the spices conceal some of he frozen flavor. I soaked the shrimp in coconut milk and little baking soda to neutralize any iodine/freezer taste and then rinsed and proceeded with the recipe. I cut the butter in half and added a splash of sherry at the end but those changes weren’t necessary , just based on my pantry. Also added some fresh diced tomato. Served with cauliflower Mac and cheese and arugula stewed in ham stock. Will mak again !

  • Wanted something quick and different with the shrimp I had in the fridge and this really fit the bill. Have no idea why Bryant gave this a 1 star as this was very flavorful with the right balance of spice, acidity and sweetness and I love the fact that Jenn lowered the fat content in this. Emeril’s recipe is a heart attack on a plate and more time consuming. Anything tastes better with tons of fat. My husband loved it and he is very picky on flavors and taste.

  • Absolutely one of the worst shrimp recipes we have ever tried. Shrimp were totally bland and flavorless. Of course I am from New Orleans, but if you want anything near the real thing try Emeril’s recipe and leave this one alone.

    • I agree with you on Emeril’s recipe being better. This was just okay for us. Not horrible; not great. I kind of feel $30 worth of fresh shrimp were lost to a fair to middlin’ recipe that was missing depth of flavor.

      • — Elizabeth on November 22, 2017
      • Reply
  • I love this recipe but made a few changes that I think improve the taste, after sticking exactly to the original recipe the first time. First of all, I used a whole stick of butter and doubled the other ingredients. I did not toss the shrimp with the spices but added the spices, worcestershire sauce, and a couple of bay leaves to the melted butter and garlic, heated gently for 5 minutes, then turned up the heat and cooked the shrimp. The last time I made this recipe, I used unshelled, deveined shrimp. I think these changes make a great recipe even better!

  • Any way to Skewer and grill the shrimp to achieve a simalar flavor?

    • Hi Carla, I do think you could get away with skewering and grilling the shrimp. I’d brush just a little of the sauce on the shrimp before grilling and then serve the rest (the majority) of it on the side. (Make sure to pour a little bit of the sauce for brushing on the shrimp into a separate bowl so you don’t contaminate the remainder of the sauce.) LMK how it turns out!

  • Delicious and easy!

  • Fast, simple and delicious! This was a great Lent friendly option!

  • Can you substitute olive oil for butter?

    • Sure Sharon, that would work. Enjoy!

  • Great recipe. A great twist for BBQ.

  • We love this recipe. So easy. I usually have everything I need for a last minute prep. Even made it for guests who showed up unexpectedly during hurricane Matthew. Always good.

  • Hi Jen,

    OMG the New Orleans Barbecue Shrimp is so easy to make and so delicious! Perfect as is! I always look forward to trying all of your recipes because I know they will always turn out to be a wonderful meal! Your step by step instructions are clear, pictures are really helpful and the food is always delicious! Thank you for taking the time to create and maintain this awesome website! You can tell you love to cook and bake. You make me look like I am an awesome cook! I love it!

    Many thanks,
    Lisa

  • Wow! this is the worst New Orleans BBQ shrimp recipe ever! Bland, no bite, no spice, no tang. This is NOT Nola BBQ shrimp.

  • I just made this for the first time. It is an excellent recipe which I will make again. I used a bit more of the dry spices than called for in the recipe and that worked well to ensure that each shrimp is well coated.

  • Looks like a great recipe, which I will try tonight. I love good BBQ Shrimp Recipes having traveled to “N’awlins” a ton.

    A word about shrimp – I’m a marine insurance broker which specializes in fishing boats, specifically Gulf of Mexico Shrimp Boats. I’ve been to the processing plants and talked a lot with shrimpers. Everything mentioned about the shrimp in the supermarket being thawed is correct. The shrimp are caught and chilled and then frozen once graded and sorted on shore. But, please when going to buy shrimp, look for wild caught domestic shrimp here in the U.S. There are a lot of foreign imports, which are usually farmed Tiger Prawns or Shrimp from Indonesia, India, Thailand, Ecuador and other places. Farm Raised shrimp are subject to different laws than wild caught. Notably, the FDA has not determined yet whether the large amounts of antibiotics poured into the ponds to stem disease is harmful to humans. More studies are being done. Plus, the large amounts of foreign shrimp are far cheaper than their wild caught cousins. The low prices are putting American shrimpers out of business. So, for a more natural product which helps American workers, buy wild.

    Just my piece. Thanks for the recipe and thanks for reading.

    • Good information for those who may not know, and a great reminder for the rest of us.

      • — Mike & Leigh Ann Parkinson
      • Reply
    • Very difficult to find wild caught domestic shrimp. Actually impossible in the Boston area.

  • I have made this a few times and it is wonderful. Since there are two of us home, I halve the recipe, and we still have some leftovers. We like it over rice. With the leftovers, we mix the shrimp and the rice. The rice picks up the flavor from the sauce, and it’s even better.

  • SO easy and SO delicious! I’ve made this several times and never get tired of it.

  • I loved the recipe and want to cook these at a tailgate at the end of the day. If I defrosted and dried the shrimp then tossed them in the spices and “baggied” them in a cooler with ice (early in the morning) would the shrimp still be fresh enough to cook with the other ingredients about 7 in the evening?

    • Hi Kay, As long as the cooler stays cold, they should be fine. Enjoy!

  • Do not expect typical BBQ flavor. DO expect to have a great flavor with shrimp! Very easy to prep – nice change from other shrimp recipes. It’s a keeper!

  • This dish is truly fantastic! I was leary of trying this dish because of the 5 tablespoons of butter. I decided to go ahead with the recipe as is and I’m so glad I did. I served this dish with quinoa and fresh steamed veggies. There were no leftovers. I will make it again and again. I encourage everyone to try it – it’s a love story waiting to happen!!

  • Absolutely amazing! I added 5 tsp of black pepper, only because that is what I understand that the traditional recipe calls for. Also used a half of a fresh squeezed lime juice in addition to the lemon juice. I served with brown rice and a lime slice. Must admit I was weary of brown rice versus white, even though that’s all that my family eats. But it worked beautifully. Will definitely use this recipe again. And again!

  • This looks so good…. I would like to prepare a large batch by baking- could you give instructions?

    • Hi Liz, You’ll have to start on the stovetop…

      1. Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.

      2. Melt the butter over medium heat in a small pan. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add garlic and butter to the shrimp toss to coat evenly.

      3. Transfer the shrimp to a large rimmed baking sheet and bake at 300°F for about 10 minutes, or until the shrimp are almost cooked but still opaque in spots. Remove the shrimp from the oven and stir in the Worcestershire sauce, lemon juice and water and cook until shrimp are done, a few minutes more. Scatter scallions over top and serve.

  • Made your New Orleans Style Shrimp. I don’t have shrimp lovers (except for me) in the house, so I used chicken breasts (cut up small to imitate shrimp) instead. It was really good and my guys loved it. I served it with cheesy grits and the dinner was a hit.

  • Best ever, I used dried Ancho Chili pods rehydrated them blended into a paste and used it.came out awesome.

  • Have looked all over town and am unable to find “ancho chili powder”. Any suggestions for substitutes. My husband cannot eat very spicy food.

    • Hi Joan, You can try substituting regular chili powder instead, which isn’t too spicy.

    • You can get ancho chili if you have a world market near you in their spice department its a smoky not hot chili poweder

      • You can get dried anchos at most grocers with a Hispanic section, and grind them yourself into a powder. If you want excellent quality dried Anchos or most other peppers, Pendery’s is about as good as sources come for high quality chiles,blends, and spices.

        I usually make BBQ shrimp using the Shrimp Tangipahoa recipe found in John Folse’s Hooks,Lies,and Alibis cookbook. It’s pretty much the King James Bible of LousyAnna fish and game recipes. But this one looks pretty awesome and I look foward to making a batch with it.

        Thanks!

  • I have made these twice using the largest shrimp I could find. Big hit both times! I will continue using this recipe.

  • I’ve made this two times and it was a big hit. I had trouble finding the ancho chili powder so I substituted chipotle chili powder and increased the salt a bit. It was great with a little extra heat. I also paired it with brown rice. Delicious!

  • Very good and simple! To give it more of a BBQ/smokey flavor, I usually sub in smoked paprika and use lime instead of lemon. Use a good chili powder (I grind up hatch or guajillo). Unsalted butter is a must (or leave out the salt).

  • I made this recipe the other day. It was wonderful! So easy and delicious! It will now be part of my menu rotation. Thanks so much for sharing your fantastic recipes! I have shared your site with several family members and friends.

  • Hi Jenn

    I made the New Orleans Style Shrimp tonight and it was quick to make and delicious to eat! Thanks again for sharing.

    Lisa

  • Just read the reviews as well as your notes. Will make when I get the ancho chili powder…I do have cayenned..not sure if that will work..thanks!

    • Hi Lisa, I think it’s a good call to get the ancho chili powder; it has great flavor. Definitely be careful with cayenne — it cannot be used as a substitute for chili powder, as it’s very hot.

  • Hi Jenn,

    Was going to the New Orleans Styler Barbecue Shrimp recipe today and just realized I have chili powder, not ancho chili powder. Can you use chili powder in place of ancho chili powder?

    Thanks.

  • For many years I have made Paul Prudhomme’s version of barbecue shrimp. It was always a one-in-a-blue-moon treat with 1 1/2 sticks of butter for 1 pound of shrimp (serving 2). It’s fabulous, but I can’t wait to try your lighter version. I bet it’s equally delicous!

  • This is just about the best thing I’ve ever cooked! Followed the recipe exactly – AMAZING! Thank you!!

  • These were amazing I made this tonight and my kids loved it!

  • Needs plenty of black pepper.

  • If you are lucky enough to live where you can get fresh shrimp that have not been frozen, save the heads and the shells when you peel them. Toss in a Ziploc Freezer bag and freeze. You can use them later to make your own shrimp stock. I do it all of the time. I live in South Louisiana.

  • This is so good, it is amazing. The first time I made it, used cayenne and the next time I had ancho. The ancho chili powder is milder and worth the trouble of finding. I love this so much that I made up a large batch of the spices to have ready whenever I get the craving for this shrimp.

  • This is one of my families favorite. We add chopped water chestnuts while cooking and then spoon the shrimp mix in lettuce and have shrimp lettuce wraps. The cool crisp lettuce is perfect with the spicy hot shrimp. I’ve also done this for my office ans a luncheon. It was a hit.

    • Thanks, Sharon. Love the idea of using this for lettuce wraps.

  • I absolutely love shrimp, this recipe is easy and simple and it looks great. Will be making this for my friends in work.

  • Everything I’ve made from your blog so far has been delicious! I’m excited to try this, too.

    Just one question, though. Did you say you take them straight out of the freezer and run warm water over them to thaw? I also get frozen shrimp and ir’s annoying having to plan ahead so I can wait all day for them to thaw. I don’t make them as often as I would because of them. Is it really okay to thaw them quickly that way? You seem like you know what you’re doing. So, I’ll believe it if you say so and it would make life so much easier.

    • Hi Leela, That’s exactly what I do and it works perfectly…only takes a few minutes so no need to plan ahead. Of course, you don’t want to soak them in hot water or they’ll cook, but warm water will do the trick.

  • These are fantastic!

  • I had my husband cook this recipe. It was very delicious, even my very picky teen ask for seconds. Thank you.

  • This sounds great! I make one similar to this but with white wine and creole seasoning. I bake it at 350 until shrimp are done. I can’t wait to try yours!!

    • For a delish party appetizer instead of the usual boiled shrimp, would this dish be tasty served at room temperature?

      • Yes! You could keep the tails on so they’d be easier to pick up.

  • Made this last night for dinner. I steamed some asparagus and threw them in with the shrimp and servied over rice. Delicious!!! Nothing beats easy and great tasting!!

  • We use to get something like this at one of our favorite restaurants and loved them. They served french bread with it to sop up the juice and it was yummy but I like the idea of rice with it. I think I will use yellow rice!

  • I made this tonight for dinner. We had it over rice. It was delicious!!!

  • If you buy the split shell shrimp you are going to get farm raised, not wild caught shrimp. Huge difference in flavor and the farm raised if from overseas, which most are, are raised in horrible dirty conditions. Buy USA raised shrimp, it has to be noted on the package or on the sign in the case what the country of origin is.

  • Oh my! This was so fabulous!! What an amazingly quick dish with so many layers of flavor! Will definitely be making this again and again and again!

  • Made this for dinner last night with a large salad. No leftovers. I missed adding the water since it was not mentioned in the ingredient list, but tuned out fine. I like the grits idea too.

    • Hi Danita, I added the water to the ingredient list to avoid confusion. Thanks for bringing that to my attention 🙂

  • Just saw the grits suggestion. I will try that next time for sure!

  • Super easy and delicious over rice.

  • I’m trying this tonight.

  • Easy. Declicious. Perfect. Laissez les bons temps rouler!

  • Thank you so much for posting. We really enjoyed this dish served over quinoa tonight. 🙂

  • Jenn – Delicious dish! Can you add vegetables to the shrimp while cooking or will that have unintended consequences?

    • Hi Joanne, I think it’d be fine, as long as you use quick cooking veggies. You may have a little less sauce to go around but it will still be good.

  • I have made this twice since pinning the recipe. It is fabulous!! Couldn’t find ancho chili powder so used chipotle chili powder I had on hand. I also cut the amount of cumin by half……not a big cumin fan. I served it with multi-grain angel hair pasta tossed with olive oil. A new staple in my house., So good!!

  • Loved this! I think grits would be a great side dish for this as well.

  • I made this dish tonight along with your black bean soup, and both were terrific! Our two boys love spicy food, so they added some Sriracha (rooster) sauce to it. I think next time I’ll just add some cayenne pepper along with the other spices. Thanks again for two more wonderful recipes, Jenn!!

  • Fixed this dish for Sunday dinner and it was delicous. There were no leftovers, defintely overate that night. Will be making this dish again & again. LOVED the sauce with the shrimp over rice. YUMMY…

  • Tried this shrimp for dinner on Sunday – not a bit left over!!!!! Quick and delicious!!

  • This looks fantastic! Can’t wait to give it a try! 😀

  • Can this be kept warm in crockpot to serve at a gathering?

    • Hi Kathy, This is one of those dishes best served right away, or reheated only once. I’d worry the shrimp would keep cooking in a crockpot and get tough. Sorry!

  • I made this for dinner tonight. It was a huge hit with everyone in my family. I didn’t have ancho chili powder, so I just used regular chili powder and it still came out awesome. I served it over rice. It was super easy to make and will definitely become one of my “go to” recipes.

  • Shrimp glorious shrimp!

  • Absolutely delicious – and thank you for the insight as to fresh vs. frozen! =)

  • I have so enjoyed growing up and living on the gulf coast ….I’ve been able to meet the shrimp boats as they arrive. There’s nothing like just-caught fresh shrimp and I hate buying frozen when I am traveling or visiting friends out of state ….but your recipe is true to its origins and one of my favorite ways to cook and eat shrimp. Delicious!

  • I made this for dinner tonight, and served it with a loaf of crusty bread. So good!

    Thank you as always for delicious recipes!

  • Jenn- How much water?

    • Thank you for catching that, Mary! It’s 2 tablespoons. Will correct the recipe right now.

  • Amazing! I made this last night! It was so easy and so delicious! Just pinned it and posted it to facebook!!!

  • Can not wait to try this tasty dish during the lenten season! Sounds yummy!

  • Had this for dinner tonight – it was so easy and so good. Thank you once again!

  • Yum! I’ll need to look for this on the menu the next I visit New Orleans – but until then, can’t wait to try this out!

    • Cynthia—when you order in NOLA, you will get whole shrimp with head. I was told to suck the head then eat the shrimp—-Did NOT suck the head. The shrimp was best I have ever had.

  • Made these tonight. They are beautiful and delicious, however, I would call them Mexican shrimp instead of Barbeque as the chili taste is prominent and there is no grilled or smoked flavor to them. They are DELISH though! Served them with brown rice.

    • So glad you enjoyed, Wendy. I know, the name is definitely a misnomer.

  • Try serving grits instead of rice, for it to be truly New Orleans-y. We even have it for breakfast here!

  • This is another delicious recipe that I know I will make time after time. I already have all the ingredients. So easy, so looking forward to making this!

  • Sounds yummy! and easy enough to cut in half for the two of us! All I need is a lemon and I’m ready to cook!

  • I’m making this tonight with chicken instead of shrimp – can’t wait! The chicken is already bathing in seasoning in the fridge!

  • I make about 90% of these recipes when they come! It’s almost as if they were heaven sent! Can’t wait to make this one! Happy cooking! 🙂

  • I graduated from Univ of Louisiana. I love the food in that area. This looks very good.

  • This sounds wonderful. I will definitely be trying this out this week.

  • Well, this looks easy enough and I have all the ingredients. I see a delicious dinner in my future! Thank you!

  • Looks like another great recipe. Thanks.

  • sounds amazing. That’s what we’re having tonight!!!!!!!!!!!

  • Went to college in NOLA so this is a must try for dinner

  • Almost feel guilty planning this for a Lenten meal ; )

  • Really excited to try this out!

  • Definitely trying this this weekend.

    • Thank you for the shopping tip on purchasing shrimp! Great insight.

      • Do you live in Naples?

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