New Orleans BBQ Shrimp

The origin of BBQ Shrimp dates back to the 1950s, at the Creole-Italian restaurant Pascal’s Manale in Uptown New Orleans. There are various theories about the origin of the name, but one thing is certain: the dish has since won a special place in the hearts of many. Traditionally, head-on shrimp are used, which give the sauce an extra rich flavor. While this specific recipe does not require head-on shrimp, feel free to use them if you can find them for a more authentic flavor experience.

BBQ Shrimp is a casual and rustic dish where you peel the shrimp and eat them with your hands. Some restaurants even offer bibs to make the eating experience less messy. The joy of eating BBQ Shrimp lies in its simplicity and taste. Make sure you have enough crusty bread on hand to soak up every drop of the flavorful sauce.

This dish embodies the relaxed and vibrant atmosphere of New Orleans and is a true treat for any lover of Southern cuisine. So enjoy this delicious creation, made with love and steeped in the rich culinary traditions of the city.

Ingredients:

• 11 tablespoons cold, unsalted butter, cut into pieces
• 6 cloves garlic, finely chopped
• 1 1/2 pounds colossal unpeeled shrimp, deveined
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons Creole seasoning
• 1/2 cup beer, preferably lager
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce, preferably Crystal
• 1 tablespoon fresh lemon juice, from about half a lemon
• Crusty French bread, for dipping

Preparation:

1. Grill the shrimp on both sides, but not for too long.
2. Heat 3 tablespoons of butter and the garlic over medium heat in a large skillet (12 inches).
3. When the garlic sizzles, add the shrimp, black pepper, and Creole seasoning, and cook, turning the shrimp, until they are lightly browned, about 2 minutes.
4. Add the beer and cook, stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
5. Add the Worcestershire sauce, hot sauce, and lemon juice, and bring to a boil. Continue stirring until the sauce is reduced and the shrimp are cooked through, 3 to 4 minutes.
6. Lower the heat and slowly stir in the remaining butter in small batches until a smooth, velvety sauce forms, 3 to 4 minutes.
7. Remove the pan from the heat, divide into bowls, and serve with crusty bread to dip into the butter sauce.

Enjoy your meal!