Keeping in line with our ‘gee I wish I was at Mardi Gras this year theme’ as manifested by yesterday’s Hurricane cocktail, here’s another New Orleans inspired, drop dead Southern good, dripping with butter classic – Mardi Gras Barbecue Shrimp.
Don’t bother emailing to remind us this isn’t really barbecue; it’s not in the realm of low and slow, real wood smoked, or rubbed, mopped and slathered pork or brisket. There are lots of folks who have opined on the matter and the origin of the name barbecue shrimp; we’ll leave that for the pedantic bastards food historians today…
I’ll bet we’ve tried two dozen of these recipes over the years, this one is one we keep coming back to given it’s simplicity (all stovetop), short ingredient list and stunningly good results. This is probably the most outrageously tasty sauce I’ve ever mopped out of a bowl with a hunk of hot, fresh bread.
There are hoards of very good versions of NOLA-inspired barbecue shrimp floating around out there, and you should probably try Emeril’s version with cream (bring a defibrillator) and at least one of the versions cooked in the oven. Not that any one gives a damn, but we’d probably agree the oven based versions of this recipe impart a deeper flavor to the shrimp, though it’s much harder (for us at least) to reduce the sauce via the oven without overcooking the shrimp.
My MaMa’s South Texas version of this recipe actually inspired another sauce we still use just about every week for chicken on the grill which relies heavily on the magic combination of butter and Worcestershire (I could share the elusive recipe for that one but then I’d have to kill you).
If it’s still winter in your neck of the woods this weekend, get your Mardi Gras on anyway with this as the centerpiece of the party dinner. Roll your sleeves up, wear a bib and cover the table top with newspapers – it’s Mardi Gras Barbecue Shrimp time.
2 and 1/2 lb. head on shrimp (10-12 count)
3 tbsp. Creole seasoning (your choice, best – make your own)
1 tbsp. grapeseed oil
1 garlic head, cloves prepped and chopped
1 tbsp. fresh rosemary, chopped
1 scant tsp. fresh thyme, chopped
1 scant tsp. fresh oregano, chopped
1/3 cup Worcestershire sauce
1/4 cup hot sauce (Crystal plays very well, big flavor | mild heat)
1 lemon, juiced and quartered
1/3 cup good beer
Salt and pepper to taste
1/2 cup butter (cut in 1 tbsp. or so pieces) + 1 tbsp. butter
Dust the shrimp. Coat the shrimp with 2 tbsp. of the Creole seasoning.
Sizzle time. In a large skillet over medium-high heat, heat the oil and 1 tbsp. butter; add the garlic and rosemary and stir until the garlic browns.
Now the good stuff. Turn the heat to high and add the shrimp, thyme and oregano, Worcestershire, hot sauce, lemon juice, beer and the lemon quarters. Stir to mix well; the liquids should come quickly to a boil. Cook, occasionally shaking the pan and pushing the shrimp down in the sauce for 2-3 minutes, taking care not to overcook the shrimp.
Taste for salt, pepper and more Creole seasoning.
Butter adds the final touch. Move the pile of shrimp to one half of the skillet and whisk in the butter pieces, making that glorious sauce even thicker and richer. Pull the lemon quarters. Stir to coat the shrimp.
Serve it now in bowls and several loaves of crusty French bread to sop up every drop of that sauce. Roll your sleeves up and wear a bib. Add an ice cold beer, a simple salad and some piping hot steamed rice and you’re in heaven.
Enjoy.
