Amy Whidby
Summertime calls for fresh, flavorful foods, and what fits the bill better than shrimp? This delicious Louisiana BBQ Shrimp recipe from Deacon’s New South is packed with flavor and makes for a crowd-pleasing dish for all your summer hosting soirées. (deaconsnewsouth.com)
“Our Louisiana BBQ Shrimp is a recipe that reflects Deacon’s New South's passion for Southern cuisine. Contrary to its title, our Louisiana BBQ Shrimp actually has no BBQ sauce or smoking involved in its preparation. The combination of butter and Creole rich seasonings are what gives this dish its powerful flavors,” says A. Marshall Hospitality Culinary Director, Chef Mark Grimes. “We recommend using Gulf shrimp in this dish and serving it with warm, crusty French bread.”
Louisiana BBQ Shrimp
Courtesy of Chef Mark Grimes
Ingredients:
- 1⁄4 cup Worcestershire
- 1⁄4 cup beer
- 1⁄4 cup ground black pepper
- 1⁄4 cup granulated garlic
- 1⁄4 cup Creole seasoning
- 1⁄4 cup smoked paprika
- 4 tbsp. fresh minced garlic
- 2 tbsp. fresh rosemary
- 4 oz. butter
- 1 lemon, squeezed fresh
- 2 lbs. Gulf white shrimp (est. 16-20)
- French bread to pair
Directions:
- To make the paste, combine spices and olive oil. Work the sauce and reserve.
- Peel and devein Gulf white shrimp.
- Place 2 tbsp. of butter in a pan and warm. Then, add shrimp, garlic, and the paste you’ve created. Begin cooking the shrimp. Halfway through, deglaze with beer and add rosemary.
- Cook shrimp until pink in color. Then, turn off the heat and add diced, cold butter. Swirl around to incorporate, then add squeezed lemon to taste. Place finished product over grits, rice, or by itself. Serve in a bowl with sliced, warm French bread. Add hot sauce if desired.