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Spicy Asian Cajun BBQ Shrimp with Grilled Baguette

Source of Recipe

From "Secrets of the Southern Table" by Virginia Willis


Recipe Introduction

"Barbecue shrimp in New Orleans has nothing to do with a grill, a pit, or even barbecue sauce. Barbecue shrimp in New Orleans is a dish of butter-poached shrimp flavored with dried spices and herbs. It's what happened to shrimp scampi as it traversed the Atlantic and crossed the levies of the mighty Mississippi. In the nineteenth century, trade routes opened between Sicily and New Orleans and thousands of Italians migrated to New Orleans. By 1870, New Orleans claimed the largest Italian-born population in the United States—even greater than the New York City area! A more recent immigration trend in the region has been the Vietnamese, leading to the introduction of new flavors into this Southern dish."

List of Ingredients

â—¦ 1 baguette, cut into thirds and halved lengthwise
â—¦ 1 ½ pounds extra-large (16/20-count) shrimp
â—¦ 1 tablespoon Creole seasoning, or to taste
â—¦ 8 tablespoons (½ cup) unsalted butter, cut into cubes
â—¦ 6 cloves garlic, finely chopped
â—¦ ½ jalapeño, or to taste, seeded and chopped
â—¦ 1 tablespoon finely chopped fresh ginger
â—¦ 1 tablespoon finely chopped lemongrass
â—¦ Juice of 1 lemon
â—¦ 1 tablespoon hot sauce, or to taste
â—¦ 1 teaspoon fish sauce
â—¦ Coarse kosher salt and freshly ground black pepper


Recipe

Heat a grill pan or skillet over medium-high heat.
Working with a few pieces at a time, cook the bread until browned and toasted, 2 to 3 minutes. (Alternatively, heat the oven to broil and broil the bread until toasted, about 2 minutes, depending on the strength of your broiler.) Set aside and keep warm.

Place the shrimp in a bowl. Add the Creole seasoning and toss to coat. Melt the butter in a large skillet over medium-low heat. Add the garlic, jalapeño, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add the shrimp and increase the heat to medium-high. Add the lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until the shrimp are firm and pink, one to two minutes per side. Taste and adjust for seasoning with salt and pepper.

Spoon the shrimp and juices atop the grilled bread.
Serve immediately, with lots of napkins!

Serves 6