NOLA-Style BBQ Shrimp

NOLA-Style BBQ Shrimp is the one Louisiana dish you don’t want to miss; rich in taste from being cooked in a deliciously sinful, buttery spiked sauce of Worcestershire sauce, real unsalted butter, a splash of hot sauce, lemon juice, minced garlic, and herbs and spices for that decadent flavor you have come to expect from and NOLA-style recipe.

The NOLA-Style BBQ Shrimp recipe we all know and love dearly; isn’t true to its name in any shape or form. There will never be any hickory, mesquite wood, or hot coals involved in this delicious shrimp recipe. That rich spiked buttery sauce will never see the light of any BBQ sauces that have been sweetened with honey, brown sugar, or even blackstrap molasses.

 

 

 

Like all good recipes, there seems to be a bit of a legend behind this recipe; it’s been said this recipe was created during the 1950s in the kitchen of none other than an Italian family 100-year-old restaurant named Pascal’s Manale, at  1838 Napoleon Ave, New Orléans, LA 70115. That’s right. If you’re in NOLA, you can still order that fantastic recipe from their menu.

I make my BBQ Shrimp recipe a little; differently, I like my shrimp to absorb the rich butter flavor along with the peppery taste of the Worcestershire sauce. Many people may cook theirs in the Worcestershire and seasonings, then add the real butter;  I call nonsense on that one. If I’m going to splurge with all this rich butter, I will enjoy that flavor to the fullest.

 

 

 

If you are on a diet or watching your cholesterol, trust me when I say this NOLA-Style BBQ Shrimp recipe isn’t for you…

 

 

 

 

NOLA Style BBQ Shrimp

• 24 Jumbo Gulf Shrimp or 2 pounds shells on

• Two sticks of unsalted butter

• 2/3 of a cup of Worcestershire sauce

• One tablespoon of hot sauce

• Zest of 2 lemons

• Juice of 3 fresh lemons

• Five finely minced garlic cloves

• One tablespoon of Cajun or Creole seasoning

• 1/2 of a teaspoon of smoked paprika

• 1/2 of a teaspoon of thyme

• 1/2 of a teaspoon of freshly cracked black peppercorns

• Two sliced lemons

• chopped green onions

• French baguette

 

 

 

NOLA-Style BBQ Shrimp Directions 

1. Lightly rinse 24 jumbo Gulf shrimp or 2 pounds in cold water; do not remove the shells. Place in a colander until ready.

2. Meanwhile, in a large cast-iron or metal skillet on medium heat, add two sticks of unsalted butter and melt.

3. Once unsalted butter has melted in a metal skillet, add Worcestershire sauce, hot sauce, zest of 2 lemons, juice of 3 lemons, finely minced garlic cloves, Cajun or Creole seasoning, smoked paprika, thyme, and freshly cracked peppercorns. Reduce heat to low.

4. Add 24 jumbo Gulf shrimp or 2 pounds of shrimp to cast iron or the metal skillet on low heat, cook until the Jumbo Gulf shrimp shells become a nice pink color.

5. Remove from heat; place in separate serving bowls, spoon with pan sauce, garnish with lemon slices and green onions.

6. Serve with a fresh French Baguette and extra hot sauce if desired.

 

 

 

 

 

 

 

Suggested Recipes to try

• Authentic Creole Shrimp Gumbo uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice. The method is simple and straightforward; you’re going to wonder why you have waited so long to make it.
• Maque Choux has always been one of the flavorful favored traditional side dishes of Southern Louisiana, combining sweet corn, bell pepper, onion, garlic, celery, tomato, thyme, and hot sauce spices with a rich cultural background of Creole and American Indian influence.
• Crab Stuffed Shrimp is one of those appetizers that you can’t get enough of; trust me; I have double and even tripled this recipe in hopes of having a few leftovers at times, to have my guests gobble them down in no time flat

 

 

 

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