Louisiana barbecued shrimp is that sort of magical dish that's intensely flavored, super fast to cook, and perfect for entertaining. But don't let the name fool you. As author Toni Tipton-Martin writes, "You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce: 'Barbecue shrimp' is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer or a garlic-butter sauce."
She continues, "I like to make this dish spicy, in a cast-iron skillet, and served in shallow bowls with hunks of crisp French bread to soak up the sauce. It’s classic NOLA. Shaking the pan back and forth during cooking time is a trick that helps give the sauce more body than stirring."
Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith
crushed red pepper flakes
bay leaves, crushed
(1/2 stick) butter
garlic cloves, minced
fish stock (or chicken stock)
fresh lemon juice
minced fresh parsley
Hot crusty French bread, for serving
In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.