GoNOLA Recipes at Home: Mr. B’s Barbeque Shrimp

Barbeque shrimp is big in New Orleans, but to those who are unfamiliar, the name can be misleading. There’s no actual grilling involved in New Orleans barbequed shrimp, but there is a specific technique and certain ingredients necessary to get it right – most importantly butter. The sauce is not the typical reddish brown tangy condiment most think of, but a New Orleans mix of Worcestershire, spices, acid and a generous amount of butter. There are several New Orleans restaurants famous for the dish, like Pascal Manale’s where it was originated and Deanie’s, but this unfailing recipe comes from the French Quarter gem, Mr. B’s Bistro. Enjoy this flavor-intense, straight-forward recipe at home that is guaranteed to be a delightful and impressive appetizer or entrée.

Ingredients:

16 jumbo Gulf shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

Preparation:

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

Tagged as: barbeque shrimp, barbeque shrimp recipe, French Quarter restaurant, Mr. B's, New Orleans barbeque shrimp recipe, New Orleans Food, New Orleans Recipe, New Orleans Seafood