Classic NOLA BBQ Shrimp
Posted on August 12, 2012
I absolutely LOVE traditional creole cuisine and have been craving BBQ Shrimp & Crawfish for a while now. When we lived in Pioneer Square, it was very easy to pop over to Marcela’s Creole Cookery for a quick bite and a couple Hurricanes – 2 max for me :0) – but since the move we haven’t made it down there. Crawfish is no longer in season so I thought I would try preparing BBQ Shrimp for some of our weekend guests.
First, don’t let the title confuse you, there is not a BBQ needed to make this classic NOLA (New Orleans, Louisiana) dish. Also, you will definitely want to let the shrimp marinate for at least 3 hours – overnight is OK too- so that you take full advantage of the flavors.
What you need:
- 2lbs fresh shrimp, peeled and deveined
- 1/2 cup butter
- 6 cloves garlic, minced
- 4 tbsp chili sauce
- 3 tbsp olive oil
- 2 tbsp worcestershire
- 2 tbsp fresh lemon juice
- 3 tbsp fresh parsley, finely chopped
- 2 tsp cayenne pepper (more if you like SPICE)
- 2 tsp liquid smoke (hickory flavored)
- 1-2 tsp paprika
- 1-2 tsp oregano
- 1/2 tsp Tabasco sauce
- 1 baguette, sliced for dipping
Add all the ingredients in a saucepan and let it simmer for 8-10 minutes. Remove the pan from the heat and allow it to cool.
Place the shrimp in a casserole dish and pour the sauce evenly on top. Cover and refrigerate for at least 3 hours.
Preheat the oven to 400 degrees and then bake the shrimp for 15 to 20 minutes.
Serve immediately with the baguette and enjoy!
I am going to give this a try again this coming week and make a couple adjustments….I want to make my own chili sauce because I think it is a key component in the overall taste– Heinz doesn’t cut it. Also, I am in search of an underlying smokey flavor so using smoked paprika might help with that a bit.