Big Easy BBQ Shrimp
A traditional entree with an authentic Cajun twist from New Orleans native Josh Boeckelman, executive chef of Superior Seafood & Oyster Bar in Uptown New Orleans.
24 large head-on shrimp
1 large onion, minced
3 cloves garlic, minced
3 sprigs fresh thyme, chopped
1 Tbsp. tomato paste
1 Tbsp. Creole seasoning or salt and pepper to taste
1/4 cup Crystal hot sauce
4 Tbsp. canola oil
1/2 cup Worcestershire sauce
1 cup shrimp stock (or favorite beer)
1 sprig fresh rosemary, chopped
4 oz. unsalted butter
juice of 2 lemons
In a large saute pan, heat canola oil and saute onions, garlic and herbs until aromatic. Add shrimp and begin to cook until shells turn pink. Add lemon juice, stock (or beer), Worcestershire sauce, tomato paste, hot sauce, seasonings and reduce slightly. Mix in the butter, season again to taste, and serve over rice or with toasted French bread. Serves 3-4.
Photo and recipe courtesy of Josh Boeckelman and Superior Seafood & Oyster Bar.
