David's Louisiana BBQ Shrimp
This recipe is very easy to make, try it and experiment with the amounts of seasoning to find what you like best. The best part is you can eat all of your mistakes and none of them will be bad.
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- 1 lb
- extra large shrimp uncooked heads on (can buy online fresh frozen i buy from www.cajungrocer.com) can use headless shrimp but head on is so much better. buy sizes 21/25 or 26/30
- 1/2 stick
- butter, cold
- 3/4 c
- olive oil
- 3-4 dash(es)
- worcestershire sauce
- 1-2 dash(es)
- liquid smoke flavoring
- 6-8 clove
- garlic large cloves sliced and chopped fine
- 1-3 pinch
- red pepper or cayenne
- 2 pinch
- coarse sea salt
- 2 pinch
- 2 pinch
- 2 pinch
- lemon sliced
- loaf of french bread for dipping
BBQ Shrimp is an iconic New Orleans dish. In New Orleans, BBQ Shrimp isn’t about slathering grilled or fried shrimp in a ton of BBQ sauce. Rather, it is a shrimp dish delicately prepared in a rich butter sauce flavored with Worcestershire and white wine and eaten with dripping dipped French bread. You can find iterations at various restaurants and in homes across the city, but the original recipe comes from an Uptown restaurant, Pascal’s Manale.
In the mid-1950s, the local Italian restaurant Pascal’s Manale, opened in 1913 on Napoleon Ave, invented the New Orleans BBQ shrimp recipe. The story goes that one of the restaurant’s regulars, Vincent Sutro, had just returned from a business trip to Chicago, and he began explaining a delicious dish he had there to chef Jake Radosta. He knew it had something to do with shrimp, butter and a lot of pepper, and he asked Radosta if he could try to make it.
Radosta did his best to recreate the dish based on the customer’s description. What he presented to Sutro ended up being not what Sutro had tasted in Chicago, but he remarked instead that it was even better. The restaurant put the dish on the menu, where it’s been ever since. From there, New Orleans BBQ Shrimp eventually became a staple of the city’s cuisine.
If you like you can add a half a cup of white wine. I don't care for it but some people do and it was in the original recipe from Pascal's.
If you must headless shrimp is ok but at least use shell on shrimp. There is a deep rich flavor from the fat in the head of the shrimp that can't be duplicated. It's really worth the effort to order some head on large or extra large shrimp for this dish.
You can also cook this stovetop in a large skillet if you prefer. I just find it easier to do in the oven.
The finished shrimp should look like the plump beautiful cooked shrimp, not the other picture of the wrinkled shriveled up ones.
Make sure you suck the heads after removing from the body. Trust me it's to die for!
Of course they aren't actually ruined or nasty I just prefer my seafood to that just cooked point but not raw or rare.