New Orleans BBQ Shrimp (Print Version)
# Ingredients:
→ For the Shrimp
01 -
6 tbsp butter
02 -
1/2 onion, chopped
03 -
6 garlic cloves, minced
04 -
1 tbsp Cajun spice
05 -
1 lb jumbo shrimp, shell on
06 -
4 tbsp Worcestershire
07 -
1 tbsp hot sauce
08 -
1 lemon, juiced
→ For the Sauce
09 -
1/2 cup white wine
10 -
2 cups chicken broth
11 -
1 tsp GirlCarnivore Over Easy spice blend
12 -
2 tbsp fresh parsley, chopped
→ To Serve
13 -
Salt and coarsely ground pepper, if desired
14 -
1 loaf crusty bread, toasted
# Instructions:
01 -
Preheat your cast iron over a 2-zone cooking fire or grill.
02 -
Add 1 tablespoon of butter to the pan and coat. Add the onion and sauté for 5 minutes, until translucent and slightly browned.
03 -
Add the garlic and cook 30 seconds. Add the Cajun seasoning and stir to coat.
04 -
Add the Worcestershire and hot sauce and stir to combine. Add the lemon juice.
05 -
Add the shrimp, tossing in the onion mixture, and cooking, flipping as needed until shells become pink and shrimp is cooked through on both sides, about 3 to 5 minutes.
06 -
Remove shrimp, wrap in foil, and set aside.
07 -
Working with the same cast iron skillet, deglaze with white wine, scraping up any browned bits.
08 -
Stir in chicken broth and bring to a simmer. Allow the liquid to reduce until thickened and coats the back of spoon, about 10 minutes.
09 -
Remove from heat, whisk in remaining butter, 1 tablespoon at a time.
10 -
Toss shrimp back in skillet, add the Over Easy blend, and toss to coat the shrimp in the sauce. Garnish with fresh parsley.
11 -
Using caution, serve directly from the skillet hot, or transfer to a warm bowl, with grilled bread and lemon wedges, if desired.
# Notes:
01 -
Chef Isaac Toups' Louisiana Lightning Cajun-style seasoning works well for this recipe.
02 -
Despite being called 'BBQ Shrimp,' this classic New Orleans dish doesn't use barbecue sauce or a grill in the traditional sense.
03 -
The crusty bread is essential for soaking up the delicious sauce - don't skip it!