This New Orleans style BBQ Shrimp recipe combines butter and spices to make a traditional, messy yet yummy sauce-flavored shrimp dish. Simmer the ingredients together to create a flavorful seafood dish that serves best with crusty bread. The best part - Multo™ by CookingPal® allows you to to make this dish with its hands-free operation. Avoid burning your food by simply sautéing the shrimp in the mixing bowl by presetting a time and desired cooking temperature. Bring classic Louisiana tastes to your home with this recipe!
Mix the dried herbs and seasonings together and then cook with butter to bring out their natural flavor. The blade in this tool will continuously stir the ingredients to avoid burning or sticking.
Add the shrimp to the flavorful marinade and sauté. During this step, the blade moves counterclockwise to gently stir the shrimp and evenly distribute the marinade without chopping.
Once the shrimp begin to cook, add the broth and beer into the same mixing bowl and continue to simmer to enhance the flavors.
Stir to coat the shrimp with the aromatic, flavorful beer broth.
Don’t let the name fool you - this is not a traditional BBQ dish. It is a deeply rooted French-Creole dish with lots of spice and flavor. The recipe calls for lots of fresh flavors and authentic spices to waken your taste buds.
Choosing the right shrimp you use is key for making this dish. Bigger shrimp allow for more fish in your dish and more surface area for the sauce to cover. There are also a few tips to keep your shrimp juicy and crunchy. Keep the tails on while you cook so they do not dry out, and if you can find shrimp with heads on, these will bring more flavor and richness to your sauce.
As southern cooking is known to be on the spicier side, you can increase the amount of cayenne pepper if you prefer an extra kick. Cayenne pepper has a fiery spice that differs from red pepper flakes, but it also is known to enhance flavors of a dish when heated.
This dish cooks fast! With cooking time under 30 minutes, this meal is a great option for a quick weeknight dinner or easy appetizer for a gathering with friends and family.
Choose as large of shrimp as possible when cooking this dish as they will not dry out as fast and will absorb more of the sauce. It is your choice on whether to keep the tails and shells on the shrimp, but doing so will prevent the shrimp from drying out. Also, if possible use shrimp with the heads still on as the fatty heads will enrich the sauce’s flavor.
A messy yet delicious dish, these New Orleans BBQ Shrimp bring a new flare to seafood dishes. They are:
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A classic New Orleans seafood dish featuring succulent shrimp in a flavorful, buttery sauce.
4 EA garlic cloves
4 TBSP unsalted butter
1 TSP dried thyme
1 TSP dried rosemary
1 TSP sweet paprika
0.5 TSP salt
0.5 TSP black pepper
0.25 TSP ground cayenne pepper
32 OZ / 900 G large deveined shrimp in the shell
4.25 OZ / 120 ML chicken broth
4.25 OZ / 120 ML beer
2 TBSP chopped fresh parsley
2 TBSP lemon juice
1 EA baguette
Peel the garlic, add to the mixing bowl and chop for 5 seconds / speed 8.
Add butter, thyme, rosemary, paprika, salt, pepper, and cayenne to the mixing bowl. Remove the measuring cup and cook for 3 minutes / 265°F|130°C / speed 1.
Add the shrimp to the mixing bowl. Remove the measuring cup and cook for 5 minutes / 265°F|130°C / speed 1. Use a slotted spoon to transfer the shrimp to a medium bowl.
Add the broth and beer to the mixing bowl. Remove the measuring cup and cook for 5 minutes / 265°F|130°C / speed 1. Taste the sauce and add more salt if needed.
Add the shrimp back to the mixing bowl along with the parsley and lemon juice and cook for 1 minute / 265°F|130°C / speed 1 to coat the shrimp with the sauce.
Divide the shrimp among shallow bowls and serve with baguette.
Enjoy your meal!
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