Posts tagged ‘Barbecue shrimp Cajun way ‘




Barbecue Shrimp: saute the way you like it

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.

Add a comment October 4, 2011

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