I love a popular Creole dish from Louisiana called “barbecued” shrimp. It’s a bit of a misnomer however, because the shrimp isn’t grilled or barbecued, nor does it come with anything resembling regular BBQ sauce, The “barbecue” sauce here is buttery and spicy. I’m not sure how it got its name, but barbecued shrimp sure is delicious!
- ½ tsp. cayenne pepper
- ½ tsp. black pepper
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- ¼ tsp. sea salt
- ¼ tsp. red chili pepper flakes
- ¼ tsp. Paprika
- 2 bay leaves, broken into large pieces
- 1/2 stick (¼ cup) unsalted butter
- 2 garlic cloves, peeled and minced
- ¼ cup white wine
- ¼ cup chicken or fish stock
- 1 Tbsp Louisiana-style hot pepper sauce
- 2 Tbsp lemon juice
- 2 Tbsp Worcestershire sauce
- 1 lb. medium shrimp, shelled and deveined
- 2 Tbsp minced Italian parsley
- Warm crusty bread such as a baguette, for serving
- In a small bowl, combine the cayenne, black pepper, oregano, thyme, salt, red pepper flakes, paprika, and bay leaves. Set aside.
- Melt the butter in a large skillet over medium-high heat until the butter sizzles.
- Add the garlic, spices, wine, stock, lemon juice and Worcestershire sauce to the skillet and bring to a boil.
- Reduce the heat and simmer the barbecue sauce until reduced by about half, thick enough to coat the back of a spoon, about 7-10 minutes.
- Reduce the heat to low and add the shrimp to the skillet. Cook, turning the shrimp once, until they are pink, about 3 to 5 minutes.
- Sprinkle the shrimp with the minced parsley and serve hot with warm crusty bread to soak up the extra sauce.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.