appetizer | pescatarian | dairy free
The traditional recipe leans on hot sauce and Worcestershire. I go in a slightly different direction with fish sauce and sambal for heat and depth. It’s rich, garlicky, a little spicy, and perfect with a big hunk of bread to soak up all that sauce.
Best part: you can make it in under 30 minutes.
Recipe below.
NOLA-Style BBQ Shrimp
If you love bold, buttery, garlicky shrimp with a little heat, this one is for you. My take on New Orleans BBQ shrimp leans into deep savory flavor with a Southeast Asian twist. It comes together fast, makes a big impression, and is perfect for soaking up with crusty bread or spooning over pasta. Messy hands encouraged.
Ingredients
Method
FOR THE CREOLE SEASONING:
- Mix all spices together.
FOR THE BBQ SHRIMP:
- Season shrimp with half of the creole seasoning mixture (or about 2 tablespoons) and set aside.
- Heat up a large skillet over medium high heat. Add a combination of olive oil and butter to the pan.
- After the butter melts, add all of the shrimp in and brown each side for about 30 seconds. Remove the shrimp and set aside in a bowl.
- Add in another tablespoon of butter to the skillet to coat the bottom of the pan. Add in the minced garlic and sliced green onions and saute together. Add in several pinches of creole seasoning and continue to saute together just until fragrant.
- Pour in beer, stock, or water to the skillet. Stir with a wooden spoon, scraping the bottom of the pan to get all of the caramelized bits.
- Add in the sambal, fish sauce, and soy sauce. Stir to combine. Squeeze in about 1 teaspoon of lemon juice. While continuously stirring, let the mixture reduce down until the mixture is highly concentrated.
- Add the shrimp back in and stir into the sauce for about 30 seconds. Then, turn off the heat and add in the stick of butter. The butter will melt from the residual heat. Gently stir in the butter while shaking the pan in a forward backward motion to incorporate the butter.
- Once all of the butter melts and is fully emulsified into the sauce, transfer the shrimp and all of the sauce into a serving dish.
- Finish with a squeeze of lemon and garnish with a few sprigs of rosemary. Serve immediately with fresh bread for dipping.
