A cook named Rebecca

You are here: Home / Archives for bbq shrimp

bbq shrimp

Love this New Orleans Barbecue Shrimp!

by

Jump to Recipe
Barbecue Shrimp

I love this New Orleans Barbecue Shrimp! This is a recipe from John Besh’s Cookbook “My New Orleans” which by the way, is a great cookbook! Here’s a link for the book: https://www.amazon.com/My-New-Orleans-Cookbook-John/dp/0740784137.

Barbecue Shrimp

I buy head on, unpeeled shrimp because I want the heads and shells to make the base for the fish. I find them at my HEB fish market and they are half the price of regular shrimp. They are cooked with Creole spices and other ingredients resulting in an amazing finished base.

This shrimp is a little spicy, not too much, just right and it’s in the creamiest most delicious sauce for dipping French bread!

Barbecue Shrimp

For the sauce you start with peeling your shrimp reserving the shells and heads then sauté them for about 5 minutes in a little oil. Then creole spices are added along with lemon, Worcestershire sauce, cloves and bay leaves and the base sauce is simmered until a lucious smell and delicious tasting sauce is created! You can almost drink it!

Barbecue Shrimp

Love This Barbecue Shrimp!

If you want to make the shrimp more as an entree add my Louisiana white rice. Here’s the link for that recipe: https://the2spoons.com/shrimp-creole-with-louisiana-white-rice/

Shrimp Creole
Shrimp Creole

Or try this gumbo! https://the2spoons.com/delicious-louisiana-seafood-gumbo/. Both of these recipes were from John Besh’s cookbook.

Seafood Gumbo
Seafood Gumbo

Love This Barbecue Shrimp!

Here is the recipe for this post! Let me hear from you when you make this dish! Hope you love it as much as we do!

Barbecue Shrimp

Print Recipe
Servings: 4 Servings
Ingredients Method

Ingredients
  

For the Sauce Base
  • 2 tbsp Olive oil
  • 2 cups shrim heads and shells
  • 1/2 cup Worcestershire
  • 2 tbsp cracked black pepper
  • 2 tbsp Basic Creole Spices (recipe below)
  • 1/2 tsp whole cloves
  • 2 bay leaves
  • juice of one lemon
Basic Creole Spices (1/2 cup)
  • 2 tbsp celery salt 
     tbsp celery salt
  • 1 tbsp sweet paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp coarsley ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1/2 tsp ground allspice
For the Shrimp
  • 2 lbs jumbo shrimp peeled and deveined
  • salt
  • pepper
  • 1 cup sauce
  • 1 cup heavy cream
  • 1 cup butter

Method
 

  1. • For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes. • Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to a boil. Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half. Strain and reserve. • For the shrimp, season the shrimp with a little salt and lots of pepper. Put the shrimp and the sauce base, cream, and butter in a large cast-iron skillet over high heat. Bring the sauce to a boil and cook for 5 minutes. • Remove the shrimp from the skillet and arrange on a platter or in individual bowls. Reduce the sauce by half, about 5 minutes. Pour the sauce over the shrimp and serve with hot, toasted French bread.