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N’awlins BBQ Shrimp

This is one of my all-time favorite shrimp recipes on earth! New Orleans is known for great food and this may be one of the best they have to offer. To be clear, it is not grilled or barbecued in any way. The BBQ name refers to the sauce it is cooked in. It is NOT traditional BBQ sauce so let's get that straight. It is just the right amount of wrong to make my mouth water and my tummy happy.  It has enough tartness, sweetness and heat to wake up your tired old tastebuds from a long winter's nap or a hot summer sweat. Traditionally this is a complex sauce that takes quite a while to make. I have been working to bring that whole process down to the essentials while still delivering the amazing punch this meal is known for. 30 minutes for N'awlins BBQ Shrimp is quite a feat and for it to deliver this much taste is amazing! Once you make this you will see what I mean. Once you eat it you will know what all the fuss is about. Once you serve this you will be a hero to all who taste it. Also, plan on being begged for this meal a LOT! With this easy recipe, maybe that isn't such a bad thing!
Cuisine
Courses ,
Difficulty Medium
Time
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Servings 2
Ingredients
  • 2 cup Shrimp Stock (Can substitute Chicken or Vegetable stock)
  • 1 cup Worchestershire Sauce
  • 2 tbsp Apple Cider Vinegar
  • 3 Cloves Garlic, finely minced
  • 1/2 cup Onion, finely chopped
  • 2 tbsp Olive Oil
  • 1/2 cup White Wine
  • 3/4 cup Tomato Juice (Clamato works great too)
  • 1/2 cup Apple Juice
  • 1/2 cup Heavy Cream
  • 1 Roma Tomato, sliced into 8 wedges
  • 1/2 Lemon, sliced into 8 wedges
  • 2 tbsp Creole Seasoning (See recipe below)
  • 1 lb Shrimp, shelled and deviened
    • Creole Seasoning
  • 2 tsp Paprika
  • 1 tsp Granulated Garlic Powder
  • 1 tsp Granulated Onion Powder
  • 1 tsp Chile Powder
  • 1/2 tsp Cayanne Chile Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 1 tsp Black Pepper
Instructions
  1. Chop or grate 1/2 cup of onion very finely. Smash 3 large cloves of garlic and mince very fine as well
  2. Heat large skillet over medium and add 1 tbsp olive oil and 1 tbsp of Creole Seasoning with the onions and garlic. Cook until just starting to brown, about 3 minutes
  3. When onion and garlic are ready add 1 cup of worchestershire sauce to pan and bring to simmer. Reduce heat and let reduce A LOT! It should resemble a thick syrup when done. Stir frequently and do not allow it to burn. Takes about 2 minutes
  4. For a finer sauce remove the worchestershire sauce reductio and stain to remove the onions and garlic bit (unnessecary in my opinion). Return liquid to pan and add 1/2 cup of wine. Simmer until reduced by half, about 2 minutes.
  5. Add shrimp stock, tomato juice, apple juice and apple cider vinegar to pan and bring to simmer.
  6. Add Tomato and Lemon wedges to pan and continue to simmer for another 5 minutes. Sauce will reduce a bit as it simmers
  7. Remove from heat and wait 2 minutes, add heavy cream and 1 tbsp of butter to pan. Stir to combine
  8. Rince and pat dry shrimp. Coat them with 1 tbsp of Creole Seasoning.
  9. Heat a large cast iron frying pan over medium high heat. When it is hot add 2 tbsp of butter and 1 tbsp of olive oil. Add shrimp and cook until pink, about 3 minutes. Stir the shrimp and do not let them burn or over cook
  10. Turn of the heat on the shrimp and pour the sauce over the shrimp in the cast iron pan. Stir and let sit about 1 minute. This is your serving pan. Add some sticky rice and buttered french bread for serving. Enjoy!
Read it online: https://billcookes.com/recipe/nawlins-bbq-shrimp/