In New Orleans, seafood is a food group, and we serve it any way we can. BBQ Shrimp has become a beloved local dish, but despite the name, it is not actually barbecued and does not have barbecue sauce. It can be ordered as an appetizer or entree. Served with the heads and tails on, and grilled in Worcestershire sauce and butter, many use a bib to enjoy it. You will have to use your bare hands to eat, and most restaurants will provide ample French bread to sop up the addictively silky sauce.
The dish is rumored to have started from the Italian community of New Orleans, adding it to the Italian-Creole classics. See below for a list of restaurants to enjoy the delicious dish.
You can find many iterations of the dish all across the city - from the traditional take, to BBQ Shrimp Po-Boys at sandwich shops and Barbecue Shrimp and Grits on brunch menus. The possibilities are endless.
1 teaspoon Garlic, chopped
1 tablespoon Butter
1 lb Jumbo Louisiana shrimp
3 tablespoon Worcestershire sauce
1 tablespoon Crystal hot sauce
1 Lemon, juice only
2 teaspoon Creole seasoning
2 teaspoon Cracked black pepper
1 Cup Abita Amber beer (or similar)
1 Cup Butter, chilled and chopped
1 teaspoon Fresh rosemary, minced
French bread, thickly sliced on the diagonal, warmed
Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by half.
Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition, and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread.
For a dish that's easy to eat, and still has that classic Barbeque Shrimp presentation, peel the shrimp, leaving the heads and tails on, before adding them to the sauce.
Try substituting poached oysters for the shrimp, or fried oysters for a great barbeque oyster po-boy on hot French bread.
Recipe courtesy of Bourbon House's Chef Darin Nesbit