Search This Blog

Thursday, September 15, 2016

BBQ Shrimp New Orleans Style

One thing that we really get is Gulf shrimp and crab.  Not all the time, but once every few weeks when the weather is good we can buy it off the back of a truck in the Dairy Queen parking lot.  So while we had nothing like this when we were recently in New Orleans, we do love it.

3 pounds Gulf shrimp the size you like (I prefer smaller and my spouse prefers larger)
2 tablespoons Creole seasoning
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 tablespoons butter
cream (optional)

  • Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
  • Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic, sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, then strain.  There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of BBQ base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add some cream (if using) and all of the barbecue base. Simmer and stir for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate.

1 comment:

  1. Hi, We had Louisiana Style BBQ Shrimp at the Dry Dock in Tangiers. Had never heard of BBQ Shrimp before. It was the best! Lots of butter! Not sure if this was their take on the dish or if that is traditional. Very delicious!