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New Orleans-Style Barbecue Shrimp

Source of Recipe

From "The Delta Queen Cookbook" by Cynthia LeJeune Nobles


Recipe Introduction

"Although Chef Cade grills his shrimp, this New Orleans classic is not typically prepared anywhere near a barbecue pit. According to food critic Tom Fitzmorris, barbecue shrimp was invented in 1955 at New Orleans's Pascal's Manale restaurant, when a customer asked the Italian owner to replicate a 'dish he had in Chicago but couldn't describe well.' No one is sure how the word barbecue was added to the dish's name, but we do know that barbecue shrimp is considered one of Louisiana's top Creole dishes."

List of Ingredients

â—¦ 16 fresh shrimp (16/20 count), peeled (leave tail intact) and deveined
â—¦ 6 tablespoons unsalted butter, melted, divided
â—¦ 2 tablespoons Cajun seasoning
â—¦ ½ cup finely diced onion
â—¦ 2 tablespoons vegetable oil
â—¦ 1 clove garlic, minced
â—¦ ¼ cup white wine
â—¦ ¼ cup clam juice
â—¦ 3 tablespoons Worcestershire sauce
â—¦ 1 teaspoon hot pepper sauce
â—¦ â…“ cup heavy cream
â—¦ 2 tablespoons chopped fresh parsley
â—¦ ½ teaspoon black pepper
â—¦ ¼ teaspoon minced fresh rosemary
â—¦ 1 lemon, thinly sliced
â—¦ 1 loaf French bread, cut into 1-inch slices


Recipe

Rinse shrimp and drain on paper towels. In a large bowl, combine shrimp with 3 tablespoons butter and Cajun seasoning. Toss gently until shrimp are well coated. Set aside.

Combine onion and oil in a skillet. Cook until onion is lightly browned. Add garlic and cook, stirring constantly, for 1 minute. Add wine and simmer to reduce by half. Add clam juice, Worcestershire sauce, and hot pepper sauce. Simmer until liquid is reduced by one-third.

Add cream, parsley, pepper, and rosemary. Cook until mixture is reduced by half. Add remaining 3 tablespoons butter and blend well. Add lemon slices. Set aside.

Heat grill for cooking shrimp. Grill shrimp until they are curled and pink. Arrange shrimp in shallow soup plates (four per plate) and top with sauce.

Serve with French bread for dipping.

Makes 4 servings