Barbecue Shrimp: saute the way you like it

October 4, 2011 Intense Flavors by Carole Brighenti
Tags: 11 East Main Street, Barbecue shrimp Cajun way, Louisiana barbecue shrimp, shrimp saute, The cuisine of south Louisiana, Zydeco's, Zydeco's Cajun Restaurant, zydeco's mooresville indiana

In Louisiana, it’s called Barbecue Shrimp even though it is not barbecued outside on a grill but cooked in a saute pan.  Go figure.

What I like about this recipe is that this recipe is a variant of Buffalo Wings; however, instead of chicken wings, it’s done with shrimp.  Neat, huh?

The only “con” about this recipe is that it’s messy:  that is, you have to use your fingers to peel the shrimp to suck all the goodness off the shells.  This recipe probably evolved in Louisiana from a crayfish boil, where they are cooked in a spicy broth, and you have to pinch the tail and suck the head.  But don’t yuck up:  there are no heads on the shrimp, unless you are a true Cajun and you will insist on buying head on shrimp.  But since the shrimp are flash frozen on the boat, unless you are on a shrimp boat in the Gulf of Mexico, you are not going to find head on shrimp.

Ingredients

1 pound butter

1/2 cup chopped green onion

1/4 cup Worcestershire sauce

1 tablespoon liquid crab boil, such as Zatarain’s

1 tablespoon cayenne powder

1 tablespoon red pepper flakes

1 tablespoon kosher salt

1 tablespoon cracked black pepper

1 tablespoon dried thyme leaf

6 cloves garlic, chopped

2 bay leaves

1 lemon

Hot sauce, such as Tabasco  

6 large shrimp (U12)

Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.

Let everything soak for a bit, but don’t overcook because the shrimp will have a rubber-like texture. Don’t forget that you want to cook it with the shell on.

Entry Filed under: Recipes,Uncategorized

One Comment Add your own

• 1. sharon sonsini  |  June 13, 2017 at 6:03 am

  trying o locate a recipe for Marchegean Sauce…can you help me?

  Reply

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