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This New Orleans BBQ Shrimp recipe delivers a bold and messy culinary experience, layering spicy and zesty flavors into a rich, decadent sauce that's practically begging to be soaked up with crusty bread. Whether cooked on the stovetop or over coals in a cast iron skillet, this dish is sure to impress.
Ingredients
- Unsalted butter: Provides richness and a creamy texture to the sauce.
- Onion, chopped: Adds a savory base to the dish.
- Garlic cloves, minced: Provides a pungent, aromatic flavor.
- Cajun spice: Adds a warm, spicy kick.
- Jumbo shrimp, shell on: Provides a sweet, succulent base.
- Worcestershire sauce: Adds depth and umami.
- Hot sauce: Adds a touch of heat.
- Lemon juice: Provides a bright, acidic counterpoint.
- White wine: Deglazes the pan and adds acidity.
- Chicken broth: Adds a flavorful liquid base.
- GirlCarnivore Over Easy Spice Blend: Adds a complex blend of spices.
- Fresh parsley, chopped: Adds a fresh, herbaceous note.
- Crusty bread, toasted: Essential for soaking up the delicious sauce.
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Cooking Instructions
- Cook the Shrimp:
- Preheat your cast iron skillet over a 2 zone cooking fire or on the grill. Add 1 tablespoon of unsalted butter to the preheated skillet, ensuring the pan is well coated. Add the chopped onion and sauté for approximately 5 minutes, or until it becomes translucent and slightly browned. Add the minced garlic and cook for 30 seconds, until fragrant. Add the Cajun seasoning and stir to coat the onions and garlic. Add the Worcestershire sauce and hot sauce, stirring to combine all the ingredients. Add the fresh lemon juice. Add the jumbo shrimp, tossing them in the onion mixture, and cook, flipping as needed, until the shells turn pink and the shrimp are cooked through on both sides, approximately 3 to 5 minutes. Remove the cooked shrimp from the skillet, wrap them in foil, and set them aside.
- Make the Sauce:
- Working with the same cast iron skillet, deglaze the pan with the white wine, scraping up any browned bits from the bottom. Stir in the chicken broth and bring the mixture to a simmer. Allow the liquid to reduce until it thickens and coats the back of a spoon, approximately 10 minutes. Remove the skillet from the heat and whisk in the remaining unsalted butter, 1 tablespoon at a time, until the sauce is smooth and creamy.
- Return the Shrimp to Coat:
- Toss the cooked shrimp back into the skillet with the prepared sauce. Add the GirlCarnivore Over Easy Spice Blend and toss to coat the shrimp evenly in the sauce. Garnish with chopped fresh parsley.
- Serve:
- Using caution, serve the shrimp directly from the hot cast iron skillet, or transfer them to a warm bowl. Serve with toasted crusty bread and lemon wedges, if desired.
Adding More Variety:
- Add a splash of heavy cream to the sauce for extra richness.
- Incorporate other seafood, such as scallops or mussels.
- Add a touch of honey to the sauce for a hint of sweetness.
Serving Suggestions
Serve with corn on the cob and roasted green beans for a complete meal.
Offer steamed stone crab claws and bacon wrapped scallops as an appetizer spread.
Serve with a side of rice.
Variations
- Use different types of white wine, such as Sauvignon Blanc.
- Adjust the amount of Cajun spice to your preference.
- Add a dash of liquid smoke for a deeper smoky flavor.
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Storage and Reheating
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat the shrimp in a skillet over medium heat until warm, being careful not to overcook.
This recipe provides a detailed method for creating authentic New Orleans BBQ Shrimp, emphasizing the importance of quality ingredients and proper cooking techniques.
Frequently Asked Questions
- → Why is it called BBQ Shrimp if there's no barbecue sauce or grill involved?
- Despite its name, New Orleans BBQ Shrimp contains no barbecue sauce and isn't grilled. The name likely comes from the rich, spicy butter sauce that coats the shrimp, reminiscent of the finger-licking experience of eating barbecue. It's a classic misnomer that's become part of New Orleans culinary tradition.
- → Can I use peeled shrimp instead of shell-on?
- While you can use peeled shrimp for New Orleans BBQ Shrimp, the shells contribute significant flavor to the sauce and help protect the shrimp from overcooking. If using peeled shrimp, reduce the cooking time to just 2-3 minutes total and be careful not to overcook them. The dish won't have quite the same depth of flavor, but will still be delicious.
- → What's a good substitute for the GirlCarnivore Over Easy spice blend?
- If you don't have GirlCarnivore Over Easy spice blend, you can substitute with additional Cajun seasoning or a combination of paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne. You could also use Old Bay seasoning for a different but complementary flavor profile in your New Orleans BBQ Shrimp.
- → What type of white wine works best for this recipe?
- For New Orleans BBQ Shrimp, use a dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Avoid sweet wines as they'll make the sauce too sweet. If you prefer not to use alcohol, substitute with additional chicken broth plus 1 tablespoon of fresh lemon juice to add acidity.
- → What's the best bread to serve with New Orleans BBQ Shrimp?
- The ideal bread for New Orleans BBQ Shrimp is a crusty French baguette or traditional New Orleans French bread with a crisp exterior and soft interior. The bread needs to be sturdy enough to soak up the flavorful sauce without falling apart. For extra flavor, lightly toast or grill the bread with a brush of olive oil or butter before serving.