Sometimes I dream about this dish. Seriously! I’ll be going
through life as normal when, all of the sudden, the craving strikes and won’t
go away until it’s satisfied.
(City's images are courtesy of the New Orleans Convention and Visitors Bureau.)
I want to find out if this phenomenon is true.
I got this Barbecue Shrimp recipe from Chef Sean
Burt of Tooky Mills Pub in Hillsborough ,
New Hampshire . He puts a lot of New
Orleans-inspired dishes on his menu due to his many trips to the city’s annual
jazz festival.
The name Barbecue Shrimp is misleading since the recipe does
not use a smoker, grill or barbecue sauce. (No, I don’t know where the name came
from, but an internet search shows it’s because of the sauce’s color.)
Trust me; the sauce for this dish is so amazing you will
want to swim in it, which explains why bread is served alongside for dipping
purposes. I mix up a batch of Emeril Lagasse’s Creole seasoning mix for the
recipe, but with less cayenne pepper.
New Orleans-Style Barbecue Shrimp
Serves 4
2 to 3 tablespoons olive oil
32 extra-large (16-20) shrimp, peeled and deveined
1 1/3 cups chicken stock
1/3 cup fresh lemon juice
1/3 cup of your favorite Creole spice mix, or more to taste
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12
pieces and chilled
A loaf of French bread
Heat a large sauté pan over medium heat until hot. Add olive
oil. When oil is hot, add the shrimp and cook until almost done, about 30 seconds
to 1 minute per side.
Add the chicken stock and lemon juice to the pan. Turn off
the heat. Add the spice mix (more or less depending on your taste.) Let pan sit
while stirring for about 30 seconds.
Once pan cools slightly, add the cold butter, a few pieces at
a time. (If the pan is too hot, the butter will break and not make a smooth
sauce.) Swirl the pan until the butter melts, then add a few more butter
pieces, and repeat until all the butter combines to create a creamy, spicy lemon
sauce.
Place the shrimp in individual bowls and pour the sauce on
top. Serve with French bread to sop-up any leftover sauce.
Almost Emeril
Lagasse ’s Creole Spice Mix
Makes 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper, or more to taste
Place all of the ingredients into a bowl and stir to combine
will. Store in an air-tight container.
I've been to NO once and went wild over the food. And the city. I also made BBQ shrimp when I returned and loved it. I must try this version. Wonder if there's 200 recipes for BBQ shrimp? Happy New Year!
ReplyDeleteI spent three days eating in New Orleans, it's just amazing! This looks like a great way to experience a little Nola at home!
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