Chef Elizabeth’s New Orleans Style BBQ Shrimp

BBQ Shrimp  copy This is a fabulous dish that has no bbq sauce in it whatsoever. I promise you – if you love shrimp you will love this delicious, fast dish. It takes no time to pull together – just make sure your table is set and get the BBQ shrimp to the table right away.

Chef Elizabeth’s BBQ Shrimp

I came across this delicious dish while in New Orleans last Spring and I have been making it ever since. My family loves this spicy smoky BBQ shrimp!

This is a very quick and delicious meal. You can serve it as an appetizer or with rice or noodles for a main dish. I make this shrimp dish with the shells on because it retains so much flavour in the cooking. If you prefer use peeled and deveined shrimp. Half of the fun is having lots of flavoured butter to dip your French stick in.

 

Servings: 4

Total Time: 20 Minutes

Ingredients:

1 teaspoon smoked paprika

1 Tablespoon Old Bay or creole seasoning

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried red chili flakes

1 pound extra large or jumbo shrimp,(21-25 count) peel -on or peeled and deveined

3 large cloves garlic, minced

1/3 cup olive oil

1/4 pound of room temperature butter

3 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice

1/4 cup white wine

Garnish:

1/4 cup chopped parsley

3 green onions, white and green parts, thinly sliced

Lemon wedges

 

Instructions:

Mix the paprika, Old Bay or Creole seasoning, salt, pepper and chili flakes together in a large bowl. Toss the shrimp in the dry rub mixture and coat evenly. (You can add more chili flakes if you like your shrimp spicy hot!)

In a large skillet over medium heat, add the olive oil and then the butter. Add the minced garlic and the shrimp. Make sure the shrimp are spread out so that they cook evenly. Cook for 3-4 minutes on one side.

 

Add the Worcestershire sauce, lemon juice and white wine. Then flip each shrimp and cook on the other side, stirring frequently for another 3-4 minutes until they just turn pink. Do not over cook.

 

Arrange in a dish or a platter and scatter the chopped parsley and thinly sliced green onions over the top.

Remove from heat, transfer to deep dish and serve with quartered lemons and French bread for dipping.

Serve with cold beer-a Stella Artois or a crisp Chardonnay such as Kendall Jackson Vintners Reserve.

 

Santé

 

Bonne Année Happy New Year

 

Chef Elizabeth

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To read more about my New Orleans Adventure visit my blog at http://buckysview.com/2014/05/new-orleans-french-quarter/

 

 

 

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