Tuesday, January 15, 2013

New Orleans BBQ Shrimp

Seriously y'all, this is the best shrimp recipe ever. My friend Danielle's family is from New Orleans and her dad makes the most authentic and delicious bbq shrimp. Andrew and I had it one time and have had dirty dreams about it ever since. With that said, what I am about to share isn't his recipe (unfortunately!) but Andrew and I were craving it so bad the other night I googled and googled until I found a recipe that I thought seemed pretty close to how I thought it tasted, which is probably no where close but it tasted pretty amazing.
First step is wine. A good bottle of Apothic Red is key to making this happen.
1 1/2- 2 lbs of shrimp (shell on! very important!)
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 teaspoons ground black pepper
2 teaspoons cracked garlic pepper
2 teaspoons Creole seasoning (I used tony!)
1 teaspoon minced garlic
1 1/2 cups (3 sticks) unsalted butter (yikes.)
French bread for dipping (also veryyy important!
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
While it was absolutely delicious it didn't exactly taste like the kind that stole our heart. Andrew and I sat there and tried to figure out the little something it was missing while we ate all two pounds (fatty alert!) of the shrimp- but we couldn't figure it out. I think next time I will add more pepper and more cajun seasoning. It needed a bit more kick in my opinion. For those of you who like their food a little less spicey I would suggest keeping it as is.

Sidenote: this should be renamed 'Shrimp Crack'. It is highly addictive and nearly impossible to stop eating until it is completely gone. Cook at your own risk.


I love to hear from my readers!