Mardi Gras is a time of extra, and these New Orleans-style barbecue shrimp are excellent. This decadent recipe will exceed all cheap fats and levels of cholesterol — I let myself have it about as soon as a 12 months.
For these unfamiliar with the dish, it’s truly not “barbecue,” however reasonably a skillet preparation during which jumbo or extra-large shrimp is rapidly cooked in sticks of butter, ample Worcestershire sauce, loads of black pepper, lemon and Creole spices.
Barbecue shrimp has lengthy been related to New Orleans, however in 2001, Times-Picayune eating critic Gene Bourg wrote that it is truly from the Midwest “given by a visiting Chicagoan to the late Pascal Radosta. It was a runaway success at Pascal’s Manale, the Uptown restaurant that Radosta operated with his uncle, Frank Manale.”
Today, variations could be discovered on many restaurant menus in New Orleans and past, with every chef placing their stamp on it. It is at all times served with crispy French bread for dipping within the wealthy sauce.
One of my favourite variations is from Mr. B’s Bistro. In 2017, I watched then-Mr. B’s Bistro government chef Michelle McRaney make it at a meals demonstration on the New Orleans Jazz and Heritage Festival. I wrote about it then, and I’ve been making it this fashion ever since. On that spring day 5 years in the past, McRaney, a beneficiant, gifted chef who died in 2021, provided a few suggestions for getting it good.
The largest mistake folks make is overcooking the shrimp, McRaney advised me. She suggested medium-high warmth, so you may rapidly soften the butter into the spicy sauce and get the shrimp good.
- Use the freshest, largest shrimp you could find or afford, jumbo or no less than further giant are greatest. Smaller shrimp will prepare dinner too rapidly.
- Watch out for saltiness. Use unsalted butter and a low-salt Creole or Cajun seasoning (or make your individual seasoning mix) to keep away from including an excessive amount of.
- Don’t rush the butter, add bits and gently stir, letting the butter soften earlier than including extra to permit the sauce to emulsify and turn out to be creamy.
Traditionally, barbecue shrimp is made with head-on shrimp. That makes for messy consuming, however the heads add taste to the broth. You can, nevertheless, peel them for those who can’t cope with the shells. (Pascal Manale’s serves it with a bib!)
When I make this at house, I’m at all times at risk of filling up on crusty, heat bread dipped within the sauce. And whereas it’s a nice appetizer, after I eat it as a meal, I pair it with a salad of flippantly dressed greens, and possibly, a glass of glowing wine.
NOTE: Don’t use small or medium shrimp or you’ll find yourself with overcooked crustaceans. Extra giant (23-30 per pound) or jumbo (13-21 per pound) are greatest.
Storage Notes: Refrigerate for as much as 2 days.
- 1 1/2 kilos extra-large shrimp (23/30 per pound), with heads and peel on (see NOTE)
- 1/2 cup Worcestershire sauce
- 2 tablespoons contemporary lemon juice (from 1 lemons)
- 2 teaspoons finely floor black pepper
- 2 teaspoons contemporary cracked black pepper
- 2 teaspoons Creole seasoning
- 1 teaspoon minced or finely grated garlic
- 12 ounces (3 sticks) chilly unsalted butter, minimize into roughly 1/2-inch cubes
- Crusty, warmed French bread, for serving
In a giant skillet over medium-high warmth, mix the shrimp, Worcestershire, lemon juice, floor and freshly cracked black pepper, Creole seasoning and garlic. Cook, tossing and shifting shrimp till they flip pink and begin to curl, about 1 minute on both sides.
Add the butter, a few cubes at a time, stirring continuously, however gently, and including extra solely after every addition fully melts. Do not let the combination come to a boil; alter the warmth as wanted.
When all of the butter has melted, take away the skillet from the warmth. Divide the shrimp evenly in every bowl and spoon sauce over every portion. Serve with loads of crispy, heat bread for dipping.
Per serving (about 8 shrimp, 1/2 cup sauce)
Calories: 697; Total Fat: 67 g; Saturated Fat: 42 g; Cholesterol: 306 mg; Sodium: 573 mg; Carbohydrates: 9 g; Dietary Fiber: 1 g; Sugar: 4 g; Protein: 13 g
This evaluation is an estimate primarily based on accessible components and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
Adapted from “Mr. B’s Bistro Cookbook” by Cindy Brennan (Mr. Bistro’s Inc, 2014).