New Orleans BBQ Shrimp Recipe

Cooking Cooking Ideas Ideas Justin Kingsley-Hall Chef, Las Vegas

“Sweet Bordeaux offers the right amount of sweetness to this Creole spicy dish, creating a wonderful balance in the palate.”

New Orleans BBQ Shrimp

• 1 to 2 lbs. Shrimp, with the shells (and heads if you can get them) • Salt • 3 T. Bacon fat or olive oil • 2 Shallots, chopped • 4 Cloves garlic, chopped • 1 t. Ground black pepper • 1 Lemon, sliced into rounds • 1 C. Worcestershire sauce • 1 T. Chopped fresh thyme • 1 T. Creole or Cajun seasoning • ½ C. Dry white wine • 1 C. Chicken or shrimp stock • 3 T. Heavy cream • 4 to 5 T. Chilled unsalted butter, cut into tablespoonsized pieces • 3 T. Minced fresh parsley

Suggested wine pairing:

Lion De Tanesse (AOP Bordeaux Moelleux) Devein the shrimp with a paring knife, cutting through the shell, careful not to remove shell or head. Salt the shrimp lightly and set aside.

In a sauté pan, heat the bacon fat/olive oil over medium high heat. When the oil is hot, add the shallots and garlic and sauté, stirring often, until the shallots are translucent. Add the pepper, lemon, Worcestershire, thyme, Cajun seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes. Strain and transfer the liquid to a wide sauté pan.

Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them; the shrimp typically need 3 to 5 minutes (max.) in the pan. Once the sauce barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.

Keep the shrimp moving in the sauce until it is syrupy, then turn the heat to its lowest setting. Next, stir in the heavy cream until it’s well mixed and then swirl in the butter one tablespoon at a time. Add parsley, toss to combine one more time, and serve at once with rice, grits or bread.