This New Orleans barbecue shrimp recipe is a bowl of massive, daring, buttery goodness

Mardi Gras is a time of extra, and these New Orleans-style barbecue shrimp are excellent. This decadent recipe will exceed all affordable fats and levels of cholesterol — I let myself have it about annually.

For these unfamiliar with the dish, it’s truly not “barbecue,” however relatively a skillet preparation during which jumbo or extra-large shrimp is rapidly cooked in sticks of butter, ample Worcestershire sauce, loads of black pepper, lemon and Creole spices.

Barbecue shrimp has lengthy been related to New Orleans, however in 2001, Instances-Picayune eating critic Gene Bourg wrote that it’s truly from the Midwest “given by a visiting Chicagoan to the late Pascal Radosta. It was a runaway success at Pascal’s Manale, the Uptown restaurant that Radosta operated along with his uncle, Frank Manale.”

At present, variations might be discovered on many restaurant menus in New Orleans and past, with every chef placing their stamp on it. It’s all the time served with crispy French bread for dipping within the wealthy sauce.

Certainly one of my favourite variations is from Mr. B’s Bistro. In 2017, I watched then-Mr. B’s Bistro govt chef Michelle McRaney make it at a meals demonstration on the New Orleans Jazz and Heritage Pageant. I wrote about it then, and I’ve been making it this manner ever since. On that spring day 5 years in the past, McRaney, a beneficiant, gifted chef who died in 2021, supplied a couple of ideas for getting it good.

The most important mistake folks make is overcooking the shrimp, McRaney instructed me. She suggested medium-high warmth, so you’ll be able to rapidly soften the butter into the spicy sauce and get the shrimp good.

  • Use the freshest, greatest shrimp you will discover or afford, jumbo or not less than further giant are greatest. Smaller shrimp will prepare dinner too rapidly.
  • Be careful for saltiness. Use unsalted butter and a low-salt Creole or Cajun seasoning (or make your personal seasoning mix) to keep away from including an excessive amount of.
  • Don’t rush the butter, add bits and gently stir, letting the butter soften earlier than including extra to permit the sauce to emulsify and develop into creamy.

Historically, barbecue shrimp is made with head-on shrimp. That makes for messy consuming, however the heads add taste to the broth. You possibly can, nevertheless, peel them in case you can’t cope with the shells. (Pascal Manale’s serves it with a bib!)

After I make this at dwelling, I’m all the time in peril of filling up on crusty, heat bread dipped within the sauce. And whereas it’s an awesome appetizer, after I eat it as a meal, I pair it with a salad of flippantly dressed greens, and perhaps, a glass of glowing wine.

NOTE: Don’t use small or medium shrimp or you’ll find yourself with overcooked crustaceans. Additional giant (23-30 per pound) or jumbo (13-21 per pound) are greatest.

Storage Notes: Refrigerate for as much as 2 days.

  • 1 1/2 kilos extra-large shrimp (23/30 per pound), with heads and peel on (see NOTE)
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons recent lemon juice (from 1 lemons)
  • 2 teaspoons finely floor black pepper
  • 2 teaspoons recent cracked black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced or finely grated garlic
  • 12 ounces (3 sticks) chilly unsalted butter, lower into roughly 1/2-inch cubes
  • Crusty, warmed French bread, for serving

In a big skillet over medium-high warmth, mix the shrimp, Worcestershire, lemon juice, floor and freshly cracked black pepper, Creole seasoning and garlic. Prepare dinner, tossing and transferring shrimp till they flip pink and begin to curl, about 1 minute on all sides.

Add the butter, a couple of cubes at a time, stirring ceaselessly, however gently, and including extra solely after every addition fully melts. Don’t let the combination come to a boil; regulate the warmth as wanted.

When all the butter has melted, take away the skillet from the warmth. Divide the shrimp evenly in every bowl and spoon sauce over every portion. Serve with loads of crispy, heat bread for dipping.

Per serving (about 8 shrimp, 1/2 cup sauce)

Energy: 697; Complete Fats: 67 g; Saturated Fats: 42 g; Ldl cholesterol: 306 mg; Sodium: 573 mg; Carbohydrates: 9 g; Dietary Fiber: 1 g; Sugar: 4 g; Protein: 13 g

This evaluation is an estimate based mostly on accessible substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Mr. B’s Bistro Cookbook” by Cindy Brennan (Mr. Bistro’s Inc, 2014).

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