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New Orleans White BBQ Shrimp

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Course: Appetizer
Cuisine: Creole
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Degree of Difficulty : Moderately difficult
Servings: 4 people

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 grated garlic
  • 8-10 whole cherry or grape tomatoes
  • 1 whole green bell pepper
  • 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 Cajun Spice Mix
  • 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 the recipe.
  • Peel 20 large shrimp and remove shells and leave the tails, set shrimp and shells aside.
  • Heat 1-2 tbsp olive oil in a medium skillet over medium high heat for 1-2 minutes.
  • Add 2 whole shallots, chopped and shrimp shells. Sauté, stirring often, until the shrimp shells turn pink and the shallots are translucent about 5 minutes.
  • Add 4 cloves grated garlic, stir and sauté for another minute or until the garlic becomes fragrant. Add 1 whole green bell pepper, chopped and 8-10 whole cherry or grape tomatoes, chopped and sauté until soft, about 4-5 minutes.
  • Add 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 Cajun Spice Mix, 1 tsp chili powder, 1 tsp cuminand 1 pinch sugar and stir to combine. Add 1/2 cup white wine1 cup chicken or shrimp 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 a 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 shrimps turn pink. Remove shrimp from pan and set aside.
  • Stir in 1 tbsp corn starch dissolved in 2-3 tbsp water to the sauce. You ultimately want the sauce to be thick enough to barely leave a trail but not too thick. Add 2-3 tbsp chilled unsalted butter, one tablespoon at a time and swirl until melted.
  • Add in 1/2 cup heavy cream and stir until combined. Return the shrimp to the pan and heat for 2-3 minutes until the shrimp and the sauce has been warmed through.
  • Garnish with 3 tbsp parsley chopped.

Serving

  • Serve immediately with toasted baguette, rice, grits or a side of baby new potatoes and green beans tossed in garlic butter.