New Orleans BBQ Shrimp
Classic New Orleans-style BBQ shrimp swimming in a rich, spicy butter sauce made with beer, garlic, and Cajun seasonings. This dish isn't actually barbecued, but rather cooked in a flavorful sauce that's perfect for sopping up with crusty French bread.
Ingredients
- •2 pounds large shrimp, peeled and deveined
- •2 tablespoons Cajun seasoning
- •2 tablespoons canola oil
- •6 cloves garlic, smashed and peeled
- •12 ounces light-bodied beer
- •1 whole lemon juice
- •8 ounces clam juice
- •¼ cup hot sauce, preferably Tabasco
- •¼ cup Worcestershire sauce
- •2 tablespoons apple-cider vinegar
- •2 whole dried bay leaves
- •1 teaspoon whole black peppercorns
- •½ cup cold butter, cut into cubes
- •1 whole crusty French baguette
Cooking Instructions
- 1.
Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
3 min
- 2.
Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
20 min
- 3.
Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.
5 min
