One of the meals I have to order every time I go to New Orleans {and the surrounding areas} is Barbecue Shrimp. If you have never tried this classic NOLA dish before, they are not grilled or tossed in BBQ sauce as their name may apply. In New Orleans, Barbecue Shrimp are sautéed jumbo peel and eat shrimp in a tangy Worcestershire butter sauce. They are always cooked with the shells {and sometime heads} left on. And the flavorful broth is best soaked up with crusty French bread. This is not a meal for the dainty eater. You eat the shrimp with your hands and you get messy. Really messy. I am talking 10 napkins messy. But it is worth it. Barbecue Shrimp are tender and succulent and the flavorful broth will make you want to lick the bowl clean!
A delicious version of Barbecue Shrimp at Stadium Grill at L’Auberge Casino in Baton Rouge.
Read my dining review here .
Classic Barbecue Shrimp at Remoulade in New Orleans,
We enjoyed this meal during our family trip to the Crescent City in February.
Ingredients:
Serves 2-3
- 3 pounds jumbo or colossal fresh shrimp, headless and unpeeled
- 1 1/2 cups {3 sticks} butter
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp Cajun seasoning {I like Slap Ya Mama or Tony Cachere’s}
- 1/4 yellow onion, grated
- 4 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- juice of one lemon
- hot sauce {optional}, to taste
- salt and black pepper, to taste
- chopped fresh parsley and lemon wedges. for garnish
- French Bread, for dipping
Directions:
-
In a large heavy bottomed skillet, add 1 stick of butter and melt over medium high heat.
-
Add the garlic and grated onion and cook for 1 minute, stirring constantly.
-
Stir in the chopped rosemary and Cajun seasoning.
-
Then add Worcestershire sauce, lemon juice, and hot sauce. Cook and stir for another minute.
-
Add the shrimp and cook for 2-3 minutes on each side or until shrimp are pink and opaque.
-
Season to taste with salt and pepper.
-
Remove skillet from heat and pour the shrimp into a bowl.
-
Ladle the sauce over the top.
-
Serve with hot out of the oven French bread for dipping and garnish with parsley and lemon wedges.
I use jumbo or even colossal size shrimp with the shells on for this recipe.
I buy Royal Red shrimp when I am in Florida
at my favorite seafood market, Joe Patti’s in Pensacola, FL.
I prefer headless shrimp but I leave the shells on.
They soak up that delicious broth when cooking.
If you want to save a few steps my Dad loves this
Barbequed Shrimp Seasoning by River Road.
You just add butter!
A must for Barbecue Shrimp: crusty French bread on the side for dipping in the sauce!
I like to grate a 1/4 of a large yellow {I prefer Vidalia} onion and add it to my sauce.
It adds a delicious flavor without being chunky.
In a large heavy bottomed skillet, add 1 stick of butter and melt over medium high heat.
This dish take a lot of butter. I am talking old school Paula Deen amounts of butter.
But don’t worry, the resulting broth is worth the splurge!
Fresh rosemary, from my Mom’s garden is perfect for the butter sauce!
I use a Cajun seasoning blend to add a kick.
I like Slap Ya Mama brand or Tony Cachere’s.
Add the garlic and grated onion and cook for 1 minute, stirring constantly.
Stir in the chopped rosemary and Cajun seasoning.
Then add Worcestershire sauce, lemon juice, and hot sauce.
Cook and stir for another minute.
Add the shrimp to the hot sauce.
Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Season to taste with salt and pepper.
Remove skillet from heat and pour the shrimp into a bowl.
Ladle the sauce over the top.
Serve with lots of napkins, lemon wedges, and sliced French bread.
Be sure to have a bowl or newspaper for the shells.
Prepare to get messy and dig in!
Leave a Reply