Thursday, April 23, 2009

Barbecue Shrimp Deaux

Please don't think of lots of butter and oil and a big greasy mess baked on a pan in the oven when you think of real New Orleans Barbecue Shrimp.
When I first began this blog, I posted a traditional New Orleans and my favorite BBQ Shrimp recipe. Try it, you won't be able to get enough of it!
I came across this recipe from a restaurant in New Orleans called Michaud's. The method for this recipe was a completely different I was intrigued.
A.J. and I can handle a lot of heat but Michaud's recipe was ridiculous. Neither one of us really enjoyed it much. We both love shrimp and couldn't enjoy the taste of the shrimp because of the large amount of cayenne. Not to mention, I had chopped a lot of vegetables and herbs and we couldn't taste them either.
This was typical of touristy restaurants or restaurants outside of Southeast Louisiana; their dishes have no flavor other than cayenne and olive oil. This isn't what REAL Cajun or Creole cooking is about. Cajun and Creole cooking is about loads of flavor hitting your palette in different spots at different times with a little bit of heat in the background. It's about food being so good you want to get up and sing and dance about it. It's also about not having heart burn after you eat it.
We went back to the test kitchens, tweaked and tasted, now it's right.
Barbecue Shrimp Deaux -

1/2 cup olive oil
2 cups diced onion
2 cups diced bell pepper
2 cups sliced mushrooms
4 tablespoons chopped fresh parsley leaves
2 teaspoons crushed garlic
4 teaspoons fresh basil leaves
4 teaspoons fresh thyme leaves
4 tablespoons paprika
1/4 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
2 lbs. medium size peeled shrimp
2 cups white wine
4 teaspoons freshly squeezed lemon juice
2 teaspoons sea salt
4 teaspoons sugar
2 green onions, chopped

Heat oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, and black pepper. Saute until onions have wilted and mushrooms begin to brown. Add shrimp. Take a whiff, close your eyes and know you are gonna have some good dinner tonight!
Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Lower heat and let simmer for about 15 minutes so all of the flavors can combine.
Add scallions, stir to combine, and serve immediately over fluffy white rice. Close your eyes and sigh, Barbecue Shrimp accepts all people.


57 comments:

Debbie said...

I love that last line! This looks like another winner.

Deb said...

I can't wait to try this one too! Ymmmmm!

Ashley @ The Happy Little Home said...

That looks awesome! Definitely something I will have to try!

gigi said...

Oh, man you have really out done yourself this time! Gosh, I think that I can smell this right thru the computer this morning. I'm shutting my eyes and smelling...

April said...

Looks delicious!

Debbie said...

That has to be one of the best looking dishes you have posted. I plan on trying this sometime. My husband and I would love this and I just love all the fresh herbs in it!!!

misti said...

That sounds plain amazing.

Marjie said...

Just a touch of cayenne sounds right. It is so true that too much heat drowns out everything else! Glad you tried again!

Netts Nook said...

I need to try this one the hubby loves hot. Katherine it looks just perfect.

Dawn said...

I'm putting shrimp on my grocery list today, period.

TheWritersPorch said...

I've eaten them at Antoine's but never made them. Thanks for the recipe!
You have an award at the porch!
Carol

tamilyn said...

BBQ shrimp accepts all people-lol, good to know!

word verif-not 'twilight' but 'trilite'

5 Star Foodie said...

The shrimp looks awesome! Love this preparation!

Cheryl said...

That looks deeeelllisshhh! I dont eat enough shrimp!

Mary said...

I shy away from almost all Cajun cooking because of an over liberal use of cayenne. I encountered the same thing when I first began Thai cooking, but I did a lot of experimenting and found levels of heat that most would enjoy. You've inspired me to play with some Cajun recipes I have sitting in my box. Better yet I'll go through your index and grab yours!

teresa said...

Oh how yummy! I love shrimp, so I'm definitely going to give this one a go!

Sara said...

This looks so good! I've never made this type of barbecue shrimp before, I need to try it.

Declutter Your Life said...

Oooh I can almost smell it! Stoppin by from sits!

The Lucky Mrs. T said...

I am looking for a "Smellivision" upload for my PC.

That and a bib to catch the drool.

I think you shuld put a disclaimer on your site - drool is not good for electronics you know...

Pam said...

I hate it when food is so spicy you can't taste the flavors. This dish looks AMAZING! I will be trying it soon.

melissa said...

That's great that you found the right balance of heat, herbs and vegetables. It looks fantastic.

Greg C said...

Marry me!!!! Ok maybe I am taken but I am free for dinner. Awesome recipe.

jenjen said...

Hi Katherine! This dish looks simply wonderful! Jeff and I were able to visit New Orleans about 10 years ago and I fell in love with the food. I have tried to make some cajun dishes, but this one looks so yummy! Thanks!!!

XOOX
Jen

Cathy said...

Oh wow. This looks like it is just exploding with flavor. I can't wait to make this one - we love creole/cajun food that is done right!

Katy ~ said...

Yummm...nice balance of herbs and spices. I can visualize how good this tastes. Nice presentation as well. Thank you for sharing a great recipe.

Katy ~ said...

Yummm...nice balance of herbs and spices. I can visualize how good this tastes. Nice presentation as well. Thank you for sharing a great recipe.

The Blonde Duck said...

Sing it, sister! I hate it when they pour cayenne pepper or hot sauce on something and call it Cajun.

Ralonda said...

YUM!
I KNEW IT... We ARE on the same wave-length! I posted about shrimp too! How funny!

Mary at My New 30 said...

Now I've never seen them done quite like this - always the traditional way with the butter and oil, Worcestershire, veggies and loads of seasonings and baked in the shell (NEVER bbq sauce folks!) - which I LOVE, LOVE, LOVE! Yes messy. But oh so good.

But this, this sounds incredible and you betcha it's on my list of dishes to try! Yum Katherine I wish I could taste those right now!!

I'm with ya on the overdo with cayenne - I cannot STAND dishes that are so overpowered by red pepper that you cannot taste them!

Definitely tryin' this one!

Mary

Kathy said...

This looks really good! My kids would love me forever if I made this for them!!! Making a mental note!!! ;) lol...

Lynda said...

This looks so delicious! I have never tried to make cajun or creole food, but it always looks amazing! Your instructions sound easy, so I'll have to give it a try! Thanks!

Ginger said...

This is going on my "must try" list.

Reeni♥ said...

This looks amazing, Katherine! What a delicious bunch of flavors. This is a must-try!

Sweta said...

Mmmmmmm-reminds me of my mom's shrimp curry with rice.Will definitely try this and let you know how it turned out :)

Sweta said...

P.S: any substitutes for white wine? Is it ok if I omit it?

onlinepastrychef said...

Gorgeous! And I've always wanted Shrimp to Accept Me, so that's really good. I loved your description of what really good Cajun and Creole food is *supposed* to be. Thanks for that.

Kristen said...

Wow, I can't wait to try this. And I totally agree with you about some restaurants not knowing how to cook with spice. We went to a Mexican place last weekend and it was just spicey to be hot, not tasty, real spice adds to the flavour

Pearl said...

i can smell the dish from here!

Bunny said...

I just love your description of Cajun food and the heat. I'm so gla to hear it's not suppose to burn your tongue off in the name of Creole food! You just made me unafraid of Cajun food, thank you!

Chris said...

Aren't creole and cajun the same thing?

(ha ha ha ha ha ha, sorry, I love pulling that one on one of my foodie friends from southern Louisiana.)

It looks great!

LK- Healthy Delicious said...

this looks so flavorful! not was I was expecting from the title at all (this looks way better!)

Selba said...

What a great dish for rice :)

Donna-FFW said...

This looks absolutely gorgeous katherine. Love all the flavors in this dish!

Elyse said...

Oh Katherine. This recipe sounds fantastic. I love Creole cooking. My mom went to Tulane back when it was still separate girls school/guys school, so growing up, she always made great Cajun and Creole dishes. I can't wait to try out your recipe!!

Natashya said...

Oh my goodness! Does this ever look good!
My husband would love me even more if I made this for him.

Paula said...

Oooh, I want some barbecue shrimp deaux! I really want to learn more about real cajun or creole cooking, and this is a great place for me to start! This looks full flavored without being tarzan hot. I like spicy, but not so killer hot that I can't taste the food. This looks really, really good. YUM!

The Blonde Duck said...

SO FREAKING BRILLIANT, you are! I would have never thought of PB, honey and bananas! I've had PB and honey, but never bananas too...

It's the greatest thing I've ever thought of. I must try it!

Juliana said...

These shrimps looks so good! I like the combination of the ingredients that you add in it! Such a treat!

JANE said...

We LOVE barbeque shrimp around here so I'm gonna try une and deaux!! Having a giveaway, my place!

Claudia said...

I like heat - but not all heat - I also like to taste the food. this does look scurmptious.

burpandslurp said...

I was one of those who thought cajun cooking was all about extreme flavors too! thanks for changing this misunderstanding.
the shrimp looks TASTY!

Carolyne said...

I bet that smells divine!!

Julie said...

That looks seriously delicious!

Yaya said...

Oh my boss would love this. She grew up in New Orleans!

John Roberts said...

Yes! Spread the word, Katherine: Cajun doesn't mean fiery hot!

Hornsfan said...

This looks amazing! I love a good cajun bbq shrimp (minus all that heat for sure)!

Angie said...

Thanks for the recipe. I'm always searching for recipes that don't have anything in it that I'm allergic to.