Delicious New Orleans BBQ Shrimp Easy Recipe
BBQ Shrimp has become a beloved local dish in New Orleans, Louisiana. Despite the name, it’s not actually barbecued and doesn’t have barbecue sauce. It can be ordered as an appetizer or entree and usually it’s served with the heads and tails on, grilled in Worcestershire sauce and butter, and most people use a bib to enjoy it. Rumors say that this dish may have started in the Italian community of New Orleans, adding it to the Italian-Creole classics.
SERVES/YIELD: 6
Ingredients:
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 2 tablespoons canola oil
- 6 cloves garlic, smashed and peeled
- One 12-ounce light-bodied beer
- Juice of 1 lemon
- One 8-ounce bottle clam juice
- 1/4 cup hot sauce, preferably Tabasco
- 1/4 cup Worcestershire sauce
- 2 tablespoons apple-cider vinegar
- 2 dried bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 cup (1 stick) cold butter, cut into cubes
- 1 crusty French baguette
Instructions:
- Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
- Heat the canola oil in a large saucepan over medium-high heat. Once it’s hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
- Whisk the cubes of butter into the sauce, and once it’s melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.
