Awesome Cajun Barbecued Shrimp — New Orleans Style

Another version of delicious BBQ shrimp by scaredy_kat @ flickr

From Denny: Here's a seafood recipe that is quick, easy, incredibly delicious, a crowd pleaser and quite popular! What more could you ask for in a recipe? There are as many variations of this dish as there are "Down on the Bayou" cooks from Louisiana to Mississippi, Alabama and Florida. Of course, you will want to use Louisiana shrimp. They are far superior to shrimp from the toxic heavy metal waters of China. They are also fresh.

This particular recipe came from a local person whose son has a delightful blog where he recounts his new food experiences. He is a nine year old food critic! Every kid is a food critic as any parent will know. This one writes about it and it's a good blog. I thought it would be fun to help promote his writing and his family's recipe he enjoys.





Barbecued Shrimp — New Orleans Style

From: Sean Prados whose 9 year old son, Michael, writes Junior Food Critic, a blog where he writes about his food discoveries and kid friendly restaurants.

Serves: 8 to 10

Ingredients:

2 lbs. (8 sticks) unsalted butter, divided
1 large onion, very finely minced
3 ribs celery, finely minced
5 to 10 cloves garlic, finely minced (roasted garlic best)
3 to 4 tbls. chopped parsley
2 tbls. chopped rosemary leaves
4 to 5 sprigs thyme
1 bay leaf
1 (12-oz.) Abita Amber Beer (full-bodied or dark beer if this is not available in your area)
1/2 cup Worcestershire sauce
4 lbs. shrimp, heads and shells on
Salt, pepper and Creole seasoning, to taste
1 lemon, cut in wedges
2 green onions, chopped


Directions:

1. Over medium-high heat, melt 2 sticks butter in large skillet or paella pan. Sauté onion and celery 3 to 4 minutes. Then add garlic.

2. Stir in parsley, rosemary, thyme and bay leaf; simmer for 2 to 3 minutes.

3. Melt remaining butter and add to pan with beer and Worcestershire sauce.

4. Submerge shrimp in sauce and add seasonings to taste. You may need to do this in batches. Over-seasoning works since shells prevent some absorption.

5. Squeeze lemon juice over shrimp after cooking. Garnish with green onions. Serve with French bread for dipping.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Awesome Cajun Barbecued Shrimp — New Orleans Style

Another version of delicious BBQ shrimp by scaredy_kat @ flickr

From Denny: Here's a seafood recipe that is quick, easy, incredibly delicious, a crowd pleaser and quite popular! What more could you ask for in a recipe? There are as many variations of this dish as there are "Down on the Bayou" cooks from Louisiana to Mississippi, Alabama and Florida. Of course, you will want to use Louisiana shrimp. They are far superior to shrimp from the toxic heavy metal waters of China. They are also fresh.

This particular recipe came from a local person whose son has a delightful blog where he recounts his new food experiences. He is a nine year old food critic! Every kid is a food critic as any parent will know. This one writes about it and it's a good blog. I thought it would be fun to help promote his writing and his family's recipe he enjoys.





Barbecued Shrimp — New Orleans Style

From: Sean Prados whose 9 year old son, Michael, writes Junior Food Critic, a blog where he writes about his food discoveries and kid friendly restaurants.

Serves: 8 to 10

Ingredients:

2 lbs. (8 sticks) unsalted butter, divided
1 large onion, very finely minced
3 ribs celery, finely minced
5 to 10 cloves garlic, finely minced (roasted garlic best)
3 to 4 tbls. chopped parsley
2 tbls. chopped rosemary leaves
4 to 5 sprigs thyme
1 bay leaf
1 (12-oz.) Abita Amber Beer (full-bodied or dark beer if this is not available in your area)
1/2 cup Worcestershire sauce
4 lbs. shrimp, heads and shells on
Salt, pepper and Creole seasoning, to taste
1 lemon, cut in wedges
2 green onions, chopped


Directions:

1. Over medium-high heat, melt 2 sticks butter in large skillet or paella pan. Sauté onion and celery 3 to 4 minutes. Then add garlic.

2. Stir in parsley, rosemary, thyme and bay leaf; simmer for 2 to 3 minutes.

3. Melt remaining butter and add to pan with beer and Worcestershire sauce.

4. Submerge shrimp in sauce and add seasonings to taste. You may need to do this in batches. Over-seasoning works since shells prevent some absorption.

5. Squeeze lemon juice over shrimp after cooking. Garnish with green onions. Serve with French bread for dipping.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Video: Cajun BBQ Shrimp on Cornbread Squares

From Denny: Can I tell ya that we LOVE BBQ shrimp here in Louisiana? Everyone has their version of this easy dish. Here's a good video from NBC's The Today Show and a great recipe for you to try today. The video was developed to promote this chef's latest New Orleans cookbook during Marti Gras season.

"Big Easy Cocktails, Jazzy Drinks and Savory Bites from New Orleans" by Jimmy Bannos

Serves: 6-8 people

Cornbread: Makes 36 squares

Angel Dust: Makes 1/2 cup

Roasted garlic puree: Makes 1 cup

"Here is one of our favorite discoveries. We take the buttery-peppery barbecue shrimp that have become such a modern classic in New Orleans — and then we serve them atop squares of wonderful cornbread. Talk about a marriage made in heaven!

Now, a couple of notes on authenticity. Barbecue shrimp are traditionally cooked in the sauce with the shells and heads still on, thus upping the flavor through the roof. But doing that makes this dish too messy to eat, we think — though you’re welcome to do it your way and keep a hose within reach. And while many traditional barbecue shrimp recipes are made without cream, we really love the lush richness a little cream brings to the table here." - Chef Jimmy Bannos

Visit msnbc.com for Breaking News, World News, and News about the Economy

Barbecue Shrimp

INGREDIENTS

• 1 8-by-8-inch pan Cornbread (see recipe below)

• 36 raw (U-15) shrimp, peeled

• 3 teaspoons Angel Dust (see recipe below)

• 6 sticks unsalted butter

• 1 1/2 cup Abita Turbodog or other dark beer

• 3 teaspoons black pepper

• 3 teaspoons white pepper

• 3/4 cup Worcestershire

• 3 tablespoons Garlic Puree (see recipe below)

• 3/4 cup heavy cream


Cornbread

• 1 1/3 cups all-purpose flour

• 1 cup plus 2 tablespoons finely ground corn flour

• 2/3 cup granulated sugar

• 5 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 large egg

• 1 1/3 cups milk

• 5 tablespoons unsalted butter, melted

• 1 teaspoon bacon drippings, optional


Angel Dust Cajun seasoning

• 3 tablespoons Hungarian paprika

• 1 1/2 tablespoons Spanish paprika

• 5 teaspoons salt

• 1 1/4 teaspoons dried thyme leaves

• 1 1/4 teaspoons dried oregano

• 1 teaspoon ground white pepper

• 1/2 teaspoon dried basil

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon freshly ground black pepper

• 1/8 teaspoon garlic powder

• 1/8 teaspoon onion powder


Roasted garlic puree

• 1 cup peeled garlic cloves

• 1 cup extra-virgin olive oil


DIRECTIONS

Prepare the cornbread recipe without cheddar or jalapeno and slice into 36 squares. Season the shrimp with the Angel Dust.

Cornbread: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk, butter and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.

Angel Dust Cajun seasoning: Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months. It is also available from Heaven on Seven’s Web site, heavenonseven.com.

Roasted garlic puree: Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.

Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.

Shrimp: Melt the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, 5-7 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes.

Serve, spooning one shrimp and plenty of sauce over each cornbread square.