Email to Cat      

New Orleans Barbecued Shrimp

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"There's no barbecue involved in this classic New Orleans dish, just a lip-smacking combination of Worcestershire and hot sauces, butter, and tangy spices - a recipe that was perfected, in our opinion, at Mr. B's Bistro in New Orleans. The sweet peel-and-eat jumbo shrimp may look like the main attraction, but sopping up the juices with a hunk of bread is, by all accounts, truly the best part."

List of Ingredients

◦  3 Tbsp unsalted butter, plus 12 tablespoons, cut into ½-inch cubes and chilled
◦  2 cloves garlic, finely chopped
◦  ½ cup hot sauce, such as Crystal
◦  ¼ cup Worcestershire sauce
◦  2 Tbsp fresh lemon juice
◦  1 Tbsp Creole seasoning
◦  4 tsp freshly ground black pepper
◦  1½ pounds large shrimp, heads on, unpeeled
◦  Kosher salt, to taste
◦  French bread, for serving


Recipe

Heat 3 tablespoons butter in a 12-inch skillet over medium-high heat. Add garlic and cook until soft, 1 to 2 minutes.

Add hot sauce, Worcestershire, juice, Creole seasoning, and pepper and bring to a simmer. Cook until sauce is reduced by half, 5 to 7 minutes.

Add shrimp and cook, flipping once, until cooked through, 3 to 4 minutes. Reduce heat to medium-low and stir in chilled butter to make a smooth sauce. Season with salt. Serve with French bread.


Serves 4