THE BEST NEW ORLEANS BBQ SHRIMP. EVER.
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!
Provided by CptShane
Categories Cajun
Time 43m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
- Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
- Heat the olive oil in a saucepan and saute the onions until they're translucent.
- Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
- Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
- Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
- Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
- Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
- Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
- Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
- Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
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Josh Doris
[email protected]I'm not a big fan of shrimp, but I loved this dish. The sauce is so good that it made me forget that I was eating shrimp.
Sarah Barajas
[email protected]These shrimp are amazing! The sauce is flavorful and the shrimp are cooked perfectly.
jinyi
[email protected]This shrimp dish is so easy to make and it's always a hit with my family. I highly recommend it.
Emina Kapondo
[email protected]I love the tangy sauce in this recipe. It's the perfect balance of sweet and sour.
Arslan Naqshbandi
[email protected]This is my go-to recipe for BBQ shrimp. It's always a crowd-pleaser.
Anthony Kwamu
[email protected]I've made this dish several times and it's always a hit. It's easy to make and the shrimp are always cooked perfectly.
Tok Tika TV
[email protected]This recipe is a keeper! The shrimp are tender and juicy, and the sauce is perfectly balanced. I highly recommend it.
Cornelius Gray
[email protected]The best shrimp I've ever had! The sauce is so good I could drink it.
Urmila subedi
[email protected]This shrimp dish was a hit at my party! Everyone loved the flavorful sauce and the shrimp were cooked perfectly. I will definitely be making this again.
renaldo poyser
[email protected]I love this recipe! It's so easy to make and the shrimp are always delicious. I've made it several times and it's always a crowd-pleaser.
Nayanazimabad Manghopir
[email protected]This New Orleans BBQ shrimp is amazing! The shrimp are perfectly cooked and the sauce is flavorful and tangy. I served it over rice and it was a hit with my family.