The Saints are playing in the Thursday Night Football game tonight which means an excuse to cook up a creole feast. New Orleans is known for some of the best food in the country and from crawfish etouffee to bread pudding, I love traditional New Orleans cuisine. I wanted to share one of my favorite recipes, BBQ shrimp.
You can’t go to Louisiana without stopping at Deanie’s Seafood. We went to the original location in Bucktown, a fishing village along Lake Pontchartrain just west of New Orleans. For more than 50 years, they have been serving meals to locals and tourists alike. They have been featured on the Food Network and they ship fresh seafood all over the country to be served in some of the finest restaurants.
I loved the BBQ shrimp so much that I’ve been trying to replicate it for years and I found one that is pretty close to the real thing.
- 16 jumbo Gulf shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
- 1/2 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice (about 2 lemons)
- 2 teaspoons ground black pepper
- 2 teaspoons cracked black pepper
- 2 teaspoons Creole seasoning
- 1 teaspoon minced garlic
- 1 1/2 cups (3 sticks) cold unsalted butter, cubed
- Green onions
- French Bread
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Top with green onions and lemon slices and serve with French bread.