Cajun/Creole BBQ Shrimp
Recipe: #14764
October 18, 2014
"This is an adaption of the Cajun/Creole BBQ Shrimp served at Paschal's Manale in NOLA. The rich buttery sauce is so good that you will want to use a baguette to soak up that flavorful sauce. Here’s a dish with a big misnomer, since the shrimp don’t go anywhere near a barbecue grill."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (428.8 g)
- Calories 533.1
- Total Fat - 38.8 g
- Saturated Fat - 16.8 g
- Cholesterol - 275.3 mg
- Sodium - 1230 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 5.4 g
- Sugars - 4.6 g
- Protein - 26.4 g
- Calcium - 158.7 mg
- Iron - 2.1 mg
- Vitamin C - 85 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat a large sauté pan (large enough to hold the shrimp in one layer)
Step 2
Or a 9x13 baking dish.
Step 3
Add the butter, oil, garlic, black pepper, Worcestershire sauce, rosemary and hot pepper sauce; stir and cook for 1 minute. Add the beer.
Step 4
Add the shrimp and toss in the sauce, and even them out in one layer.
Step 5
Squeeze lemons over the entire area.
Step 6
Sprinkle with salt, cover with sliced lemons and place in a preheated 375° oven
Step 7
For 3 to 5 minutes or until they are just done, tossing them once.
Step 8
Serve in soup bowls with the sauce and crusty French bread on the side.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, try to use fresh shrimp that have been recently caught.
- For a spicier dish, add more hot sauce or cracked black pepper.
- Substitute olive oil with avocado oil: Avocado oil has a higher smoke point than olive oil, making it better for high-temperature cooking. This will help prevent the butter and sauce from burning when the shrimp are cooked.
- Substitute rosemary with thyme: Thyme has a more delicate flavor than rosemary and will help to balance the bold flavors of the Cajun/Creole BBQ sauce.
Lemon-Garlic BBQ Shrimp Heat a large sauté pan (large enough to hold the shrimp in one layer) or a 9x13 baking dish. Add the butter, oil, garlic, lemon juice, Worcestershire sauce, rosemary and hot pepper sauce; stir and cook for 1 minute. Add the beer. Add the shrimp and toss in the sauce, and even them out in one layer. Sprinkle with salt, cover with sliced lemons and place in a preheated 375° oven for 3 to 5 minutes or until they are just done, tossing them once. Serve in soup bowls with the sauce and crusty French bread on the side.
Roasted Potatoes with Garlic and Rosemary - Roasted potatoes with garlic and rosemary are the perfect accompaniment to Cajun/Creole BBQ Shrimp. The potatoes absorb the delicious flavors of the garlic and rosemary while roasting, making them a great side dish that complements the flavors of the shrimp. The potatoes also help to balance out the richness of the buttery sauce, providing a delicious and balanced meal.
Sauteed Collard Greens with Bacon:
Sauteed collard greens with bacon are the perfect complement to Cajun/Creole BBQ Shrimp. The smoky flavors from the bacon pair perfectly with the spices in the shrimp, while the greens provide a fresh and healthy side dish. The combination of the two creates a delicious and balanced meal that is sure to please.
FAQ
Q: What type of beer should I use?
A: For this recipe, an amber beer is best. It adds a nice flavor to the sauce without being too overpowering.
Q: How long should I cook the sauce for?
A: The sauce should cook for about 20 minutes, or until it has thickened and reduced to the desired consistency.
1 Reviews
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Fun facts:
The Cajun/Creole BBQ Shrimp dish served at Paschal's Manale in New Orleans is a favorite of famous actor Brad Pitt, who is a regular customer at the restaurant.
The recipe for Cajun/Creole BBQ Shrimp is a popular dish in Louisiana, and is said to have been created by a famous chef in the early 1900s.