New Orleans Style Shrimp

New Orleans Style BBQ ShrimpResolution Revolution
It’s the New Year, and you know what that means. Everywhere you look is someone or something offering advice (whether you want it or not) on how to lose the pounds you put on over the holidays. Now, I am all for good health. To borrow one of my father’s favorite and oft-used phrases, “Health is good.” I do, however, sometimes have a problem with the advice givers. They can be, shall we say, overexuberant.

There always seems to be someone, in desperate need of a cheeseburger, out there touting the wonders of chia, or kale, or whatever is the hot superfood of the week. If they want to eat kale morning, noon, and night (in chip form or otherwise) I say, More power to ’em. I, however, will pass.

Perhaps my attitude toward post-holiday health is a personality thing. My mother and sister have always bemoaned the fact that I tend to be contrary just to bug them. And of course they’re right. (Though, the word contrary is a bit harsh. I prefer the words unique, non-conformist, self-confident, trail blazing, and entrepreneurial.) That said, I have decided to buck the New Year’s fitness trend and go with something definitely not on the “Drop 10 Pounds By Valentine’s Day” diet.

My friends, I give you New Orleans Style Shrimp.

My mother made BBQ shrimp for us from time to time when we were growing up. This was not your typical kid fare, but we ate it up and licked the bowl it came in…or used some bread to mop up all the buttery awesomeness. This was one of those die happy in a vat with a straw type recipes. It was very messy, but oh so worth it.

Mom has since misplaced the recipe. But the rumor is it took a pound of butter to make the shrimp. There may have been some exaggeration on her part. (Mom likes a good story.) But, there was definitely a lot of butter.

This is my best replacement recipe. This January, if you are feeling ornery, contrary, or whatever world you like, give it a try. 

New Orleans Style Shrimp
Adapted From Saveur Magazine
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic dish.

3 tbsp. unsalted butter, plus 12 tbsp. cut into ½” cubes and chilled
2 cloves garlic, finely chopped
¼ to ½ cup Crystal hot sauce (to taste)
¼ cup Worcestershire sauce
2 tbsp. fresh lemon juice
1 tbsp. Creole seasoning
4 tsp. ground black pepper
1 ½ lb. head-on large shrimp, unpeeled
Kosher salt, to taste
French bread, for serving

Set a 12-inch skillet over medium-high, and melt 3 tablespoons of butter. Add the garlic, and cook for about 1 to 2 minutes, until it is soft. Add your hot sauce, Worcestershire, lemon juice, Creole seasoning, and pepper.

Bring the pot to a simmer, and cook for about 5 to 7 minutes, or until the sauce is reduced by half. Add the shrimp, and continue to simmer (flipping once) for about 3 to 4 minutes, or until the shrimp is cooked through.

Reduce heat to medium-low, and stir in chilled butter to make a smooth sauce.

Season with salt. Serve with a crusty French bread.



Comments are closed.