In this week’s (Almost) Wordless Wednesday, I bring you New Orleans-style BBQ Shrimp. When we go to New Orleans, we ALWAYS get BBQ shrimp. Sometimes we also get Shrimp YaYa. This was the first time I made it at home because we never have all the ingredients or because we forget that we live 6 blocks from the beach and the fresh shrimp sellers. This weekend, though, Sweet Husband’s parents were down, and they made their way to our favorite Vietnamese shrimp seller in Waveland – which is really about half an hour from our house.
- 2 pounds of large, fresh shrimp - deheaded but peel still on (we prefer Mississippi Gulf Shrimp & in New Orleans, they serve it with the head & shell on)
- 1 cup Worcestershire sauce
- 4 tablespoons fresh lemon juice (about 4 lemons)
- 1 quartered lemon
- 4 teaspoons ground black pepper
- 4 teaspoons cracked black pepper
- 4 tablespoons minced garlic
- 4 teaspoons Creole seasoning like Tony Chachere's
- 2 teaspoons ground red pepper (optional)
- 2 tablespoons red pepper flakes (optional)
- 5-6 shakes hot pepper sauce like Louisiana or Crystal hot sauce (optional)
- 3 sticks unsalted butter, cubed
- Fresh French bread
- In a large skillet combine Worcestershire, lemon juice, black peppers, Creole seasoning, garlic, red peppers, and hot sauce.
- Bring to a simmer.
- Add in fresh shrimp.
- Cook over moderately high heat until shrimp turn pink, approximately 1 minute on each side.
- Turn down heat and stir in butter, a few cubes at a time, stirring and adding more when butter is melted.
- Remove from heat.
- If sauce is thin, remove shrimp to prevent over-cooking and continue to reduce the sauce.
- When the sauce is sufficiently thick, pour over shrimp and serve with French bread.
Like I said – this is one of our favorite dishes, and it was a quick, decadent dish. It’s not a dish you put into your regular rotations – you save it for a special occasion, which for us just happened to be a Sunday afternoon.
Where I’m linking up today.