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instant vacation: new orleans barbecued shrimp

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By foodorleans · January 6, 2012 · 0 Comments ·

Sometimes, even though I know I'm a pretty lucky gal, I get jealous of friends who come down to Nola to visit.  They're ready to take in as much of the city as they can, they've got extra money in their pockets, and no amount of walking the Quarter or the Marigny seems excessive.  I remember the first time I visited, for Mardi Gras in 2006. I was enchanted, gobbling up every bit of food and life I could get.  Living here is wonderful--I love it, I still pinch myself sometimes--but I miss that feeling of falling in love with it for the first time.

Then, out of nowhere, Paul just whips up these shrimp. Not just any shrimp--barbecued shrimp, New Orleans style, full of cayenne and butter and herbs--and I'm right back in enchantment land again.  If your heart's singing a New Orleans song these days, just make some of these beautiful, decadent, soulful shrimp, and you'll feel like you're on a balcony in the Quarter eating off a white tablecloth.  It's just too good.

*Warning: consume in small quantities due to lots of BUTTER. Or drink red wine.

paul's barbecued shrimp

  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1/4 cup all-purpose flour
  • 1 pound fresh shrimp, shelled and deveined
  • 6 Tablespoons unsalted butter
  • bread, for serving

 

  1. Combine onion powder through black pepper in a small bowl.  Mix well and taste it a little bit--the mixture should be very tasty and spicy, so add more of anything you think it needs.  Add flour and mix well.
  2. Pat shrimp dry with paper towels, then toss to coat with spice mixture.
  3. Heat a medium cast-iron or other heavy skillet over high heat.  Add butter and swirl pan to melt
  4. When butter is just melted, add shrimp to pan and cook without disturbing for about 2 minutes. Turn shrimp over and cook another 3 to 4 minutes, or until curled and opaque throughout.
  5. Serve shrimp and butter drizzled over bread.....gracious.

 

serves 2 to 6--6 tapas, 2 outrageous breakfasts--your choice ;)

posted by AiLien Marie
1/10/12

This looks like what I need. Bookmarked!


posted by
1/17/12

Yum! Looks so good!


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