Alice in the Kitchen

New Orleans BBQ Shrimp

When I was in New Orleans in May, I was lucky enough to have a friend introduce me to the Palace Cafe where we had the most fabulous New Orleans BBQ shrimp.  I should point out that New Orleans BBQ shrimp isn’t really what I would call BBQ shrimp.  It’s more like gravy-shrimp.  Which is still totally delicious.  Maybe better than BBQ shrimp.

So I read a recipe for Emeril’s BBQ shrimp and this is a slightly modified version of that recipe – and it’s delicious!  It would be nice to serve this to company.

Here’s what you’ll need:

• 3 pounds large Gulf shrimp, in their shells
• 2 tablespoons Creole seasoning
• Cracked black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter

(And you’ll want to serve with biscuits or french bread to dip in the sauce, so buy that too.)

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside.  Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper.  Use you hands to coat the shrimp with the seasonings.  Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat.  When the oil is hot, add the onionsand garlic and saute for 1 minute.  Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper.  Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.

Remove from the heat, allow to cool for about 15 minutes.  Strainnto a small saucepan. There should be about 1 1/2 cups.

Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.  Makes about 4 to 5 tablespoons of barbecue sauce base.

Heat the remaining 1 tablespoon of oil in a large skillet over high heat.  When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes.

Add the cream and all of the barbecue base.  Stir and simmer for 3 minutes.