BBQ Shrimp— it's not about the grill, baby!
One of my favorite places to visit is Louisiana, especially the jazzy city of New Orleans, known for its good food, fabulous restaurants, and party atmosphere. I've come up with my own version of the city's infamous barbecued shrimp. The name might make you think it's either grilled or slathered with barbecue sauce. No way—true New Orleanians would run you out of town. We load up the sauce with eight cloves of garlic (yea, you heard me right!), lots of butter, and spices. Then the shrimp get to marry with all that buttery, garlicky goodness.
Slice some French bread and you're ready. Y'all, this is guilty pleasure at its very best.
New Orleans-Style BBQ Shrimp
Makes 6 to 8 servings
1 cup Worcestershire sauce
1 cup butter
8 cloves garlic, minced
6 sprigs fresh thyme
3 bay leaves
1 (12-ounce) bottle dark beer*
2 lemons, thinly sliced
2 tablespoons Creole seasoning
1 tablespoon ground black pepper
3 tablespoons tomato paste
4 pounds (21 to 25 count) unpeeled shrimp
1. In a small saucepan, bring Worcestershire sauce to a boil over medium-high heat. Reduce heat, and simmer for 10 to 12 minutes, or until reduced to ¹/3 cup.
2. In a large skillet, melt butter over medium heat. Add garlic, thyme, and bay leaves, and cook, stirring frequently, for 4 minutes. Add beer, lemons, Creole seasoning, pepper, and reduced Worcestershire sauce; cook for 10 minutes, stirring occasionally. Whisk in tomato paste.
3. Add shrimp, and cook for 3 to 4 minutes, stirring occasionally or until shrimp are pink and firm. Serve warm.
*For testing purposes we used Newcastle Beer.
Note: When you marinate the shrimp in the spicy sauce overnight, it becomes even more flavorful. To prepare ahead, cook through Step 2, and cool completely. Stir in shrimp. Cover and marinate in refrigerator up to 24 hours. To serve, uncover and cook shrimp mixture over medium-high heat, stirring frequently, until sauce is hot and shrimp are pink and firm.
GDA Cooking - January 7, 2011