New Orleans Style Barbecued Shrimp

No, these are not barbecued in a way my Southern self recognizes. They are, however, delicious. My roommate was confused when I insisted on running to get bread from the store once I realized my frozen loaf was stale — right up until he dipped his bread in the butter that the shrimp cooked in and experienced the shrimpy, spicy deliciousness himself. The photo is shrimp in the pan because we stood at the stove and ate them. Good for the state of the dishes, but resulted in a bit of jostling as we competed for the shrimp and the delicious, delicious butter. Soooo tasty.

Obviously these went over well. Shrimp are expensive, which is sad for our palates but probably good for our butter consumption. You could go halvsies with olive oil if you’re worried about it, though it wouldn’t be as good. Just don’t eat it very often. All will be well.

Paul’s New Orleans Style Barbecued Shrimp, adapted from Food Orleans

1 1/4 lbs. shrimp, peeled and deveined (I wouldn’t go smaller than 31-40/lb)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. white pepper
1/4 tsp. rosemary, chopped fine(r than I have)
1/2 tsp. cayenne pepper
1 tsp. salt
1 tsp. fresh-cracked black pepper
1 tsp. smoked paprika
1/4 c. all-purpose flour
8 Tbsp. (1 stick) butter
Crusty bread

Peel and devein the shrimp and dry them well with paper towels. Set them aside while you mix the onion powder, garlic powder, cumin, thyme, oregano, white pepper, rosemary, cayenne, salt, black pepper and paprika. Taste when it’s mixed — if you think it needs more of something, adjust! Once you like it, stir in the flour and toss the shrimp to coat.

Melt the butter over medium heat in a skillet (I recommend one somewhat larger than the one I used). When it foams, add the shrimp; let them cook undisturbed for a couple of minutes, then flip them and cook for 3-5 more minutes, or until they’re pink and all curled up cute-like. If your skillet is a little small like mine was, just keep stirring them until they’re all pink and curly; it might take an extra minute or two.

Serve on plates, if you’re feeling fancy, or gather around the pan with your crusty bread and get your shovin’ hands ready.


~ by iliadawry on 14 September 2012.

2 Responses to “New Orleans Style Barbecued Shrimp”

  1. How I miss butter! I’ve tried to cut way back on it lately but this totally looks worth straying for.

    • Just don’t do it often! It’s definitely pretty tasty. I wish I could find some head-on shrimp on sale; it’d be divine with the extra flavor from the heads.

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