Serve the flavors of the Big Easy at home with these decadent Barbecue Shrimp.
They’re spicy, scrumptious and cook quickly.
They’re simple enough for week nights, yet elegant enough for entertaining!
Typically when you think of barbecue anything you think of, well barbecue, meat prepared on a grill. Barbecue Shrimp has nothing to do with a grill, but it does have everything to do with a flavorful culinary explosion! Barbecue Shrimp are the quintessential New Orleans entrée. Serve these shrimp simply with crusty bread for dipping up the sinfully delicious, buttery sauce.
Barbecue Shrimp originated in the 1950’s in the Italian restaurant, Pascal’s Manale Restaurant, in New Orleans. It is believed to have been prepared for a local patron who described it to the chef. Legion has it the customer had eaten a similar entrée while out-of-town and wished it to be recreated. It was such a hit, the restaurant soon added it to the regular menu and, as they say, the rest is history!
You see, barbecue shrimp is shrimp sautéed, usually with the heads and tails on, in a worcestershire and butter sauce. Worcestershire and butter are heated and emulsified; the shrimp are then submerged in this wonderfully flavorful, sinfully delicious sauce. It’s difficult to purchase head-on, tail-on shrimp where I live so usually I have to settle for head-off. You definitely want them in-shell though you’ll still get a lot more flavor with in-shell shrimp versus shelled shrimp. Besides, part of the fun of this dish is getting messy eating it!
Remember I have referenced the butter sauce a couple of times now. So, yeah, there’s a lot of butter in this recipe. Don’t freak out. Again, don’t freak out. Make this your once-in-a-while splurge, not you’re eat-every-night meal! K?
- 1 and 1/2 pound shrimp
- 1/2 cup worcestershire sauce
- 1 cup butter unsalted (cube in 1 tablespoon portions)
- 2 tablespoons lemon juice freshly squeezed (about 2 lemons)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cracked black pepper
- 2 teaspoons Creaole seasoning
- 1 teaspoon freshly minced garlic
- toasted bread
- In a large skillet or sauce pan (large enough that the shrimp will not be crowded) combine worcestershire, lemon juice, ground black pepper, cracked black pepper, Creole seasoning and garlic; whisk to combine.
- Add shrimp to pan and cook until pink. This will take 45 seconds to 1 minutes per side.
- When shrimp is pink, move them to one side of the pan.
- Add butter a tablespoon at a time to sauce whisking to emulsify.
- Remove from heat.
- Serve in a large bowl with sauce poured over the top and bread on the side.
I like to use big shrimp for this recipe, 12 to 14 shrimp per pound. Get heads-on, unpeeled if you can. Head-off is fine if you can't find heads-on. Use a 'good' quality butter, no substitutions.Add butter to sauce one tablespoon at a time, whisking after each addtion until melted.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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