New Orleans BBQ Shrimp
Ep 20
New Orleans BBQ Shrimp
For Recipe:
1 LB Jumbo Shrimp, Peeled & Deveined, Tail On
Salt and Pepper
Shrimp Juice (see recipe below)
Mirepoix (see recipe below)
Shrimp Butter (see recipe below)
French Roll or Baguette
Butter
Minced Parsley (optional garnish)
Sliced Lemon (optional garnish)
Method: Lightly season shrimp with salt and pepper and set aside. Heat up large saute pan over high flame. Add canola oil then minced vegetables (mirepoix). Cook and stir until veggies are lightly caramelized. Add shrimp and toss for about a minute. Add shrimp juice and reduce liquid by a little over half. Add butter and swirl pan until butter is melted and sauce is thickened. Place shrimp in serving dish and garnish with parsley and lemon slice. Serve with toasted baguette. Bon Appetit!
For Shrimp Juice:
¾ C Dry White Wine
¼ C Worcestershire
2 TB C Lemon Juice
Method: Whisk together and set aside.
For Shrimp Mirepoix:
3TB Minced Yellow Onion
1 TB Minced Celery
1 Garlic Clove, Minced
Pinch Thyme Leaves
For Shrimp Butter:
½ Stick Unsalted Butter, Room Temp
1 TSP Sambal Oelek
1 TSP Cayenne
½ TSP Paprika
1 TSP Salt
1 TB Sriracha
Method: Whisk together and set aside
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Music performed by Gaucho