This is one of the best dishes I have made or tasted in a long time! I have been curious about this dish for a while. At The Spice and Tea Exchange I have a lot of requests for a seasoning blend for making New Orleans BBQ Shrimp. I did some research, found some recipes (which varied greatly), asked some friends who had lived there and came up with this recipe. I have to say, it is one of the best things I have ever made! It takes a LOT of butter (one recipe called for TWO pounds of butter) and in fact I ended up using half butter, half Olive Oil, but you can save the sauce and use it a few more times as it is really only a poaching liquid, you don’t eat much of it, just the bit in the bowl that you dunk your bread into. I am sure it just gets better and better. I have butter poached lobster before and this recipe is a spicier form of that. This recipe can be tweaked to meet your more or less spicy palate, but it is meant to be spicy in a Cajun kind of way, full flavored. I also used wonderful Low Country Shrimp which have excellent texture and a sweet flavor. Not everyone has access to these, so of course, find the best quality shrimp you can find. The items that are highlighted are from The Spice and Tea Exchange where I work and the links will take you to the page where you can buy them, or you can substitute your own.
New Orleans Style BBQ Shrimp
- 3/4 pound of unsalted butter (yes, that is a lot)
- 3/4 cup Olive Oil
- 10 cloves of garlic, peeled and thinly sliced
- zest and juice of 2 lemons
- 1 lemon sliced
- 2 Tablespoons of Worcestershire Sauce
- 4 bay leaves
- 1/4 teaspoon of Ghost Pepper Salt (or sea salt)
- 1 Tablespoon Vik’s Garlic Fix
- 2 Tablespoons of Sweet Onion Sugar
- LOTS of freshly rough ground black pepper
- 2 Tablespoons Smoked Paprika (I used hot, but you can do half sweet and half hot)
- 1 teaspoon cayenne pepper
- 2 tablespoons dried red bellpepper
- 1 Tablespoon dried thyme
- 1 Tablespoon dried marjoram
- 2 sprigs of fresh rosemary (pull stick out after cooking)
- 1/4 cup fresh parsley
- 2# of high quality shrimp, heads on if available. De-vein if you want to, but leave the shells on (yes, it will be messy but have much better texture and flavor if you cook it in the shells)
- In a large oven proof saute pan, melt the butter, whisk in the oil and add everything but the shrimp and parsley. Simmer on very low flame for 20 minutes to incorporate. While this is cooking, preheat oven to 225.
- Add shrimp and parsley and bake for 20 minutes (this can be done on a low burner too, but you have to stir it), you just want to poach the shrimp, not over cook them. This is the reason for the low temperature.
Serve with crusty French Bread and a salad.
Reserve any leftover cooking liquid and you can re-use it again.