New Orleans BBQ shrimp …. it’s not BBQ at all. I’m really not sure why it’s called BBQ. I’ve done some research but I didn’t find anything solid.
You know what though? It. Doesn’t. Matter. It’s freaking delicious!
It’s shrimp cooked in butter and beer or wine with a handful of other ingredients. I like it better with beer but some people make it with white wine. It’s delicate and super rich. Finger licking good really.
You can serve this with grits or French bread. You can pour it over steak, which is my favorite. You can leave the heads and bodies on, which gives the sauce a richer flavor. Or you can peel for ease of eating.
New Orleans BBQ Shrimp
1 – 1.5
shrimp, peeled and deveined
you can leave them head and shell on
Tony Chachere’s, 1/2 teaspoon or to taste
chicken bouillon, Better Than Bouillon, granules or cubes, your choice
beer, preferably Abita Amber or any other amber/dark beer
- salt and pepper to taste
lemon, I just cut the head off the lemon and use it
In a skillet melt the butter. Once melted, toss in your chopped onion. Cook until it starts to soften.
Add in the garlic, liquid smoke, Worcestershire, cayenne, cajun seasoning, and chicken bouillon. Stir it about until it’s combined.
Add in your shrimp. Cook the shrimp until it just starts to turn white/pink, about 3-4 minutes. Add in the beer and stir. Season with salt and pepper to taste.
If you’re using Tony’s, it’s pretty salty so don’t go crazy with the salt. If you’re using a different brand of cajun seasoning, use your best judgement.
Cook the shrimp for another 5 minutes or so, reducing the liquid some.
If your shrimp or ingredients gave off too much liquid and you need to reduce it more, or you just like a thick gravy style liquid, remove your shrimp to a plate and reduce it. Add the shrimp back when the liquid is to your desired consistency.
Once done, hit it with a splash of lemon juice. Enjoy with fresh French bread or cheesy grits!
Just a few things about this recipe:
- If you can, by golly, use Gulf shrimp. They are sweeter and just better than the shrimp you’ll get from Thailand or India. And you know what? Those gulf shrimpers work damn hard, let’s support our American shrimpers!
- The darker the beer, the darker the gravy. I have used an IPA in this on a few occasions. Still very, very delicious, but it won’t look like the picture does. You can rectify that by pouring in 1/2 capful of Kitchen Bouquet. Don’t even worry, it doesn’t really have a flavor and it’s just for color.
- I love this with some French bread, but polenta, grits, fresh white rice, over steak, it’s all crazy good.
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