Make Your Next Meal a Party with New Orleans-Style BBQ Shrimp!
November 9, 2021
RECIPE BY WILD AMERICAN SHRIMP CHEF ADVOCATE, DAVID GUAS
- 6 (12-inch) wooden skewers
- 2 lb. unpeeled, raw, wild-caught American shrimp
- ¼ cup olive oil, divided
- 10 Tbsp. butter, divided
- 1 tsp. whole black peppercorns
- 2 bay leaves
- 3 Tbsp. minced garlic cloves
- 2 Tbsp. chopped fresh rosemary
- ½ cup Worcestershire sauce
- ½ tsp. freshly ground black pepper
- 1 French bread baguette, sliced
- 4 Tbsp. extra virgin olive oil
- Table salt
Soak skewers in warm water for 20 to 30 minutes. Peel shrimp, keeping heads on; reserve shells. Heat two Tbsp. olive oil and two Tbsp. butter in a pan over medium-high heat. Add shells, peppercorns, and bay leaves; cook for three minutes or until shells change color. Add two cups water; increase heat, and simmer 10 to 12 minutes. Remove from heat; pour through a fine wire-mesh strainer into a bowl. Discard solids, and reserve stock.
Light charcoal grill or preheat a gas grill to 350-400 degrees (medium-high). Thread shrimp on skewers. Heat remaining two Tbsp. olive oil in a pan over medium-high heat for one minute. Add garlic; cook for one minute. Reduce heat to medium; add rosemary, and cook for two minutes. Add Worcestershire sauce, pepper, and one cup reserved shrimp stock; increase heat, and simmer until reduced by half. Brush some of the sauce over shrimp, reserving the remaining sauce. Place skewers on the cooking grate; grill for two minutes on each side.
Slice bread; brush with extra virgin olive oil, and season with salt. Grill until toasted. Reheat remaining sauce over medium-high heat; whisk in remaining eight Tbsp. butter, two Tbsp. at a time. Place one skewer of shrimp on each serving plate, top with sauce, and serve with bread.
Serves: 6 / Hands-on: 28 minutes / Total: 58 minutes
CHEF DAVID GUAS IS CHEF/OWNER OF BAYOU BAKERY, COFFEE BAR & EATERY IN ARLINGTON, VA AND LIL’ B IN WASHINGTON, D.C.
Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of the Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.
American Shrimp Processors Association Launches Trade Petitions Addressing Unfair Dumping and Illegal Subsidies
Read additional information about the trade petitions, including public copies of ASPA filings. Today, the American Shrimp Processors Association (ASPA) filed trade petitions seeking antidumping...
WASHINGTON, DC – U.S. Representatives Garret Graves (Louisiana) and Kathy Castor (Florida) introduced legislation to stop unsafe, illegally-produced shrimp from reaching consumers. Much of the shrimp...
November 3, 2022, BILOXI, Mississippi – Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has announced...