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.