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N'awlins-Style BBQ Shrimp

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"New Orleans, aka N'awlins, is in mind and spirit quite separate from the rest of Louisiana. It's deep, deep South, flavored with a heavy dose of the Caribbean. I often tease my Cajun colleagues that the only green you'll find on your plate is the tarragon in the cream sauce. Situated on the Gulf, shrimp is a mainstay of Cajun and Creole cuisine. BBQ Shrimp may seem to be a funny name—there's no grilling or barbecuing involved—but that's the traditional name for this Louisiana favorite. The biggest mistake with cooking shrimp is cooking them too long. Most people overcook them, and the shrimp bounces in your mouth like a rubber ball. Shrimp should only take two to three minutes to cook. Normally, this Big Easy classic uses dried herbs, but I prefer fresh. Try this as a first course with crusty baguette to sop up all the delicious juices."

List of Ingredients

â—¦ 1 cup (2 sticks) unsalted butter
â—¦ ½ cup pure olive oil
â—¦ 4 cloves garlic, finely chopped
â—¦ 4 bay leaves, preferably fresh
â—¦ 4 to 6 large sprigs rosemary, leaves chopped to make 2 teaspoons and whole stems reserved
â—¦ 1 teaspoon chopped fresh basil
â—¦ 1 teaspoon chopped fresh oregano
â—¦ 1 teaspoon chopped fresh thyme
â—¦ ½ teaspoon red pepper flakes
â—¦ 1 tablespoon paprika
â—¦ Coarse salt
â—¦ 2 teaspoons freshly squeezed lemon juice
â—¦ 2 pounds large shrimp (21/25 count), in the shell
â—¦ Freshly ground black pepper
â—¦ Crusty baguette, for serving


Recipe

Combine the butter and oil in a heavy ovenproof saucepan over medium heat. Add the garlic, bay leaves, rosemary, basil, oregano, thyme, red pepper, paprika, salt, and lemon juice. Cook, stirring constantly, until the sauce begins to boil. Decrease the heat to low and simmer, stirring frequently, until the flavors have infused, 7 to 8 minutes.

Meanwhile, skewer the shrimp on the rosemary branches so the bodies and tails are oriented in the same direction; do not arrange tightly pressed together, or the parts touching one another will not cook. Season with salt and pepper.

Add the shrimp to the sauce. Cook the shrimp over medium heat just until they turn pink, 2 to 3 minutes per side. Transfer the shrimp to warmed serving plates. Taste and adjust for seasoning with salt and pepper. Serve immediately, leaving the shrimp on the skewers, and give each diner a bowl of the herbed butter and slices of crusty baguette for dipping.

Serves 4 to 6



• Brilliant Technique: Beurre monté

Instead of using Basic butter to cook the shrimp, prepare a Brilliant beurre monté, a suspended butter-water emulsion, and the liquid culinary equivalent of fine silk.

Bring 2 tablespoons water to a simmer in a heavy saucepan over medium heat. Decrease the heat to medium-low and gradually whisk in 1 pound unsalted butter, 1 tablespoon at a time, until the water and butter have emulsified. Keep the temperature between 180° to 190° F. (If the mixture boils, it will separate.) Add the garlic, paprika, red pepper, lemon juice, and herbs.

Add the shrimp (not skewered) and stir to combine. Cook the shrimp over medium heat until they just turn pink, 2 to 3 minutes per side. Taste and adjust for seasoning with salt and pepper. Remove the shrimp with a slotted spoon and transfer to warmed serving plates. Serve immediately. Give each diner a bowl of the herbed butter and slices of crusty baguette for dipping.