I was in New Orleans a few years ago and fell in love with the BBQ shrimp. It’s not what you would consider as typical BBQ. Instead, it’s oh so saucy, with such a deep and hearty flavor. One of my favorite restaurants down in New Orleans has to be Mr. B’s. What really impressed me was the white glove service as they tied a bib around my neck after I ordered the BBQ shrimp. I was thrilled to find the recipe on their site and just knew I had to try it out at home. The original recipe calls for shrimp with shell and head still intact, but I opted for an easier to eat version. The best way to eat is with a French baguette, but I can see this being absolutely delicious over grits as well!
Serving Size: 4
Cook Time: 10 minutes
2 ½ pounds jumbo shrimp, peeled and deveined
½ cup Worcestershire sauce
2 tablespoons fresh lemon juice
4 teaspoons coarsely ground black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
3 sticks cold unsalted butter, cubed
French bread as accompaniment
In a small bowl, combine the Worcestershire sauce, lemon juice, black peppers, Creole seasoning, and garlic. In a large sauté pan, toss the shrimp with the sauce mixture and cook over moderately high heat until shrimp turn pink, about 4-5 minutes. Reduce the heat to medium and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. This is the trick to getting a thick sauce that coats the shrimp well. Remove the pan from heat. Place shrimp in 4 bowls and pour sauce over top. Serve with a side of French bread for dipping and don’t be afraid to use your fingers.