Sunday, April 29, 2012

New Orleans Style Barbecue Shrimp

I know I haven't been blogging much this year but I have been cooking.  Sometimes life gets busy, sometimes I have other priorities and lately blogging has not been on the top of my list.  But, I still have many recipes I want to share as well as document for my own benefit.  This is one such's quick, it's easy, it's delicious.  My kind of meal, especially when shrimp is involved.  I love, love, love shrimp.  I'm always trying to find new ways to prepare it and use different flavor combinations.

There are several ways to make New Orleans Barbecue Shrimp.  It usually involves alot of butter and you cook the shrimp with the shells on.  You have to dig in with your hands and peel the shrimp.  This method uses peeled and deveined shrimp and you eat it with a fork.  Much easier.  This was a super simple dinner to make during the week.  I served it with rice.  You can also add a side vegetable or salad to round out the meal.  It was great for lunch the next day too.      

New Orleans Style Barbecue Shrimp
Recipe by Once Upon A Chef

Serves 4

  • 1 teaspoon paprika
  • 1 teaspoon ancho chili pepper powder or regular chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 pounds large shrimp, peeled and deveined
  • 5 tablespoons unsalted butter
  • 3 large garlic cloves, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice, from one lemon
  • 3 scallions, white and green parts, thinly sliced
  1. Mix the paprika, ancho chili powder (or chili powder), cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
  2. Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and 2 tablespoons water and cook until shrimp are done, 1-2 minutes more. Place scallions over top and serve.


Mom's Cooking Club Lesson:  The original recipe calls for ancho chili powder.  I can't find this spice at my local store so I substituted with regular chili powder.  It worked fine in this recipe.  Recommend that you serve with rice. 

Blog Design By: Sherbet Blossom Designs