Whitney Miller’s BBQ Shrimp
Pulled pork, brisket and ribs dripping with a sticky, sweet and smoky sauce probably come to mind when you think of barbecue. While I love all of those delectable items, let me introduce you to a different kind of BBQ. New Orleans is known for po-boys, jambalaya and oysters, but did you know that it’s also known for BBQ?
My first introduction to New Orleans’ BBQ shrimp was at the famous Mr. B’s Bistro. You know you are in for a treat when the server brings you a bib and plenty of napkins. Then you are presented with one of the Big Easy’s most sensuous dishes.
The aroma of sweet, spicy and sour penetrates the senses, preparing your taste buds for the mouthwatering experience. No fork needed! You dive right into the pile of shrimp, removing their shells, dipping the shrimp into the Worcestershire spiced butter sauce and savoring each bite. I usually follow each shrimp with a dipping of crusty French bread into the sauce. Warning: the sauce is addictive; you’ll find yourself looking for anything to sop up the last traces.
If you aren’t able to travel to New Orleans to experience this amazing dish, try my recipe for BBQ shrimp. My version is a little less messy by using peeled (but tail-on) shrimp. If you would like to enjoy the full experience of the sauce dripping down your arms, then use unpeeled shrimp.
BBQ shrimp is a dish that takes the work out of barbecuing — and since May is National Barbecue Month, this is the perfect time to try it!
- 8 Tablespoons (1 stick) unsalted butter
- ¾ cup chicken broth
- ¼ cup Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 ½ teaspoons fresh lemon juice
- 1 garlic clove, minced
- 3/8 teaspoon onion powder
- ¼ teaspoon cracked black pepper
- 1/8 teaspoon paprika
- Pinch of cayenne pepper
- 1 pound large shrimp, peeled & deveined with tail-on
Combine all the ingredients (except the shrimp) in a cast-iron skillet over medium-high heat. Cook 4 to 6 minutes, until the mixture has reduced and thickened slightly.
Add the shrimp and cook about 3 minutes, until just barely opaque throughout. Transfer to a serving bowl. Cook the sauce another 2 to 3 minutes until slightly thickened, stirring constantly. Pour the sauce over the shrimp. Serve immediately with French bread.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.