I don’t know why, but the flavors in this dish 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 kind 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 on New Year’s Day this year. Absolutely delicious! Good for an appetizer, lunch or even dinner.
- 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 tspn ground black pepper
- 1 tbsp fresh lemon juice
- 1/2 cup Worcestershire sauce
- 1 tspn dried thyme
- 1 tspn dried oregano flakes
- 2 tspn Creole Seasoning
- 1 tspn chili powder
- 1 tspn 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
- 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.
- Serve immediately with toasted baguette, rice, grits or a side of baby new potatoes and green beans tossed in garlic butter.