Tuesday, June 29, 2010

New Orleans BBQ Shrimp

I saw this meal on Food Network's The Best Thing I Ever Ate.  It looked amazing and next time I go to NOLA i'm going to find whatever restaurant had this on the menu.

I'm posting this as my own little shout out to the Gulf Coast.  As someone who enjoys eating shrimp and swimming in the gulf I feel like I can at least share some good food.  Anyway, enough of that.

NOLA BBQ Shrimp:

3 pounds unpeeled Shrimp (21-26 Count Or Larger)
2 tablespoons of lemon juice
¼ - ½ cup of Worcestershire Sauce
Tabasco sauce
6 ounces of beer (not cheap Natty Light)
4 sticks butter (yes, 4 sticks)
3 cloves of garlic, smashed
1 medium onion, very finely minced
3 - 4 tablespoons chopped parsley
Salt and Pepper, to taste
2-3 tablespoons Old Bay


Rinse the shrimp to get any grit off. Be sure to leave the shell on. 21-26 count are easy to peel, so I wouldn’t go any smaller than that.

Melt a stick of the butter in a skillet. Sauté the garlic, onions, parsley, and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter. Add the beer, Worcestershire and lemon juice. Combine with the other butter mixture.

Place the shrimp on a large baking pan in a single layer and the butter. Generously sprinkle salt and black pepper over top of the shrimp. Don’t be afraid to use a decent amount. I also think it’s important to use a coarse grind on the pepper.

Drizzle the Tabasco sauce over the top of the shrimp. If you like spicy food add more hot sauce, whatever. :)

Make sure that the shrimp are pretty much covered by the butter sauce. If it’s not, add more butter. Bake at 350* for 10-20 minutes or until the shrimp are cooked through but not overdone.

** I’ve seen people add rosemary, liquid smoke, paprika, and sliced lemons to the dish. It’s a good excuse to try new things. **

** Photo from Southern Living Online.  Link includes their version of the recipe**

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