This is a recipe that I feel like I could enjoy once a week. Beyond the amazing taste of creole seasonings, butter, and juicy shrimp, it is one of those recipes that paints a mental picture that romanticizes both where you are and the experience that you are having while you are there.
It could be a cold, winter day, and a spicy dish like this makes me think of a humid summer evening with warm breezes and lemonade glasses slippery with condensation…maybe the lemonade is spiked. Enjoying fresh veggies and toasted bread to grab every bit of the buttery sauce.
A funny shift is happening for me – my entire life, I believed I would be midwest forever, but the more the cold bares down, the more I mention that I could move somewhere the opposite of here. A place where there are oppressively hot days that could be spent in outdoor kitchens (my dream) and year round backyard entertaining sounds wonderful.
This is definitely a recipe where prep is important. As the French would say – mise en place. Which translates in cooking to everything in its place or everything ready to start cooking. That is needed with this dish because the shrimp cooks within 5 minutes. If you don’t have everything ready, the shrimp can easily over cook.
Above is the quick process of translucent to opaque shrimp. No-one wants over cooked shrimp; they are more chewy than is usually desired and that texture thing can be a deal breaker for many people.
I have cooked this twice…both while entertaining, and this dish shown both times. The flavor itself was so good, a friend grabbed the sauce right off the shrimp because she wanted it so bad, but left the shrimp behind because she doesn’t eat shrimp. Afterthought…I could serve the sauce with buttered dipping bread for those who don’t care for shrimp, or make a Roasted Creole Cauliflower dish.
Above you can see the shrimp was served with BBQ grilled chicken breast, sautéed zucchini and yellow squash, and buttered bread. Don’t forget the side of wine. Great dish I will be making again.
Orleans Parrish Style BBQ Shrimp
- 1 lb uncooked shrimp
- 2 tsp creole seasoning
- 2 Tbsl canola oil
- 3 cloves garlic, chopped
- 1 top fresh thyme
- 2 1/2 Tbls worcestershire sauce
- 1/3 cup chicken broth
- 1 Tbls + lemon juice (adjust for taste)
- 1-2 tsp creole seasoning
- 1/2 tsp white pepper
- 4 Tbls butter
- Cayenne pepper
- 2 scallions, both green and white part chopped
- Toasted baguette, sliced
Season shrimp with 2 tsp of creole seasoning. While shrimp is resting, heat oil over medium high heat in a 12″ stainless skillet.
When skillet is at temp, sautee the shrimp for 1 minute. (Note- shrimp will not be done at this point.) Then add the garlic and thyme, and cook for another minute.
Add worcestershire sauce, broth, lemon juice, remaining tsps of creole seasoning and white pepper to the dish. Bring to a boil, then simmer for 2-3 minutes.
Add butter, cayenne pepper and adjust the rest seasoning to taste (lemon juice, creole seasoning, salt, etc.). Garnish with chopped green onion and baguette.
*Recipe from africanbites.com. Thank you for a wonderful recipe.