I don’t know why, but the flavors in this New Orleans White BBQ Shrimp just captivated me. Maybe because I asked for the recipe from the restaurant where I tried it for the first time, more than once, and did not succeed. These kinds of things sometimes make me more determined to find the answer, so, after some research and twice trying, I now have a recipe which tastes the same as the New Orleans White BBQ Shrimp that I tried that New Year’s Day. Absolutely delicious! Good for an appetizer, lunch or even dinner.
Ingredients
- 20 large shrimp raw, shells on, 5 shrimp per person
- kosher salt
- 1-2 tbsp olive oil
- 2 whole shallots peeled and chopped
- 4 cloves garlic grated
- 8-10 whole cherry or grape tomatoes - chopped
- 1 whole green bell pepper -- chopped
- 1 tsp ground black pepper
- 1 tbsp fresh lemon juice
- 1/2 cup Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano flakes
- 2 tsp Creole Seasoning
- 1 tsp chili powder
- 1 tsp cumin
- 1 pinch sugar
- 1/2 cup white wine
- 1 cup chicken or shrimp stock
- 1/2 cup heavy cream
- 1 tbsp corn starch
- 2-3 tbsp water
- 2-3 tbsp chilled unsalted butter
- 3 tbsp parsley chopped
Instructions
- Gather ingredients before starting recipe.
- Peel shrimp and remove the tails, set shrimp and shells aside.
- Heat olive oil in a medium skillet over medium high heat for 1-2 minutes.
- Add chopped shallots, garlic and shrimp shells. Sauté, stirring often, until the shrimp shells turn pink and the shallots are translucent.
- Add tomatoes and chopped green pepper and sauté until soft, about 4-5 minutes.
- Add black pepper, lemon juice, Worcestershire, thyme, oregano, Creole seasoning, chili powder, cumin and a pinch of sugar and stir to combine. Add wine and stock. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
- Strain the sauce, pushing the solids through a fine sieve, then transfer the sauce to wide sauce pan that will fit all the shrimp.
- Bring sauce to a boil and let it roll for 2 or 3 minutes, add shrimp and cook for 2-3 minutes, or until the shrimp turns pink. Remove shrimp from pan and set aside.
- Stir in slurry of cornstarch and water to the sauce. You ultimately want the sauce to be thick enough to barely leave a trail but not too thick. Add butter, one tablespoon at a time and swirl until melted.
- Stir in 1/2 cup of heavy cream until combined. Return the shrimp to the pan and heat for 2-3 minutes until the shrimp and the sauce has been warmed through.
Serving
- Serve immediately with toasted baguette, rice, grits or a side of baby new potatoes and green beans tossed in garlic butter.
Author Notes
I first tasted this dish when we went to brunch on New Year's Day this year. I thought it was so good that I asked for the recipe and promised to recreate the flavors, one way or another. We have been back to this restaurant a few times since, and I still don't have their recipe, but I can honestly say that my recipe is a true recreation, down to the color, the thickness of the sauce and that tiny bite of heat at the back of your throat. That's the Creole seasoning and the ground black pepper. There are loads of recipes for this dish, but this is my version and it is delicious. The ingredient list is long, but you should have most of it in your pantry, it comes together very quickly, so long as you have everything at hand.
