Did you know barbecue shrimp to a New Orleans native doesn't involve a grill or a bag of charcoal? Never mind that unlike another version of Cajun shrimp we've enjoyed here before, this one doesn't have a spec of tomato anywhere in it. My friend Lea is doing the happy dance as we speak! One thing both versions do have in common though is butter and when I say butter I mean butter and lots of it.
Now before you take a look at the picture, I need to make a confession. You'll notice we cleaned the shrimp completely leaving only the tails on and while I wouldn't normally recommend it because the shells hold an incredible amount of flavor and the shrimp although messy, are a lot of fun to eat - we ate dinner in front of the television last night. Had we left the shells on not only would we have required a table, bibs and finger bowls but there would have been butter swinging from the ceiling fan and I'm not nuts about that kind of a cleanup job. There - so now you know why we, actually the Big Guy, peeled and cleaned all the darn shrimp.
I'm not sure there could possibly be a simpler method of preparing something that is so delicious because our fabulous dinner took absolutely no time to cook. Loaded with worcestershire sauce, lemon juice, tons of black pepper, Creole seasoning, garlic, and the aforementioned dairy product, the result is lovely, tasty perfectly wonderful shrimp in a bread dipping sauce par excellance - as in "being the best or truest of a kind; quintessential". (I've recently been accused of using too many fancy words, so there's a definition for ya'.)
By the way, we rather like the other version too so next time we're in the mood for a simple, quick Saturday night dinner with a fabulous bread dippin' sauce, we may just have to make both kinds and hold a NOLA shrimp off ...once our cholesterol levels return to normal that is.
Mr. B’s New Orleans BBQ Shrimp (Adapted from Mr. B’s Bistro)
1-1/2 pounds unpeeled jumbo (16-20) shrimp
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice
4 teaspoons coarse ground black pepper
2 teaspoons Creole seasoning
2 cloves garlic, minced
1 cup (2 sticks) cold unsalted butter, cut into cubes
Lemons and parsley for garnish
In a large skillet combine shrimp, Worcestershire, lemon juice, black pepper, creole seasoning and garlic and cook over medium high until shrimp just start to turn pink. Reduce heat to medium low and stir in butter, a little at a time. Continue to stir constantly, adding butter slowly. Remove pan from heat and serve shrimp in bowls with sauce poured over top. Garnish with lemon and parsley. Serve with lots of French bread for dipping. Serves 2 as an entrée or 4 as appetizer.
A year ago - Magic Banana Caramel Pudding