Nola Style BBQ Shrimp

I’m slowly getting back into the swing of things with the new year and have been feeling slightly lazy during the week for dinner. Leftovers are not really a thing in our house, well they only last for a day or so. I get bored quickly and my creative juices are always flowing with what I want to eat…and recipes I hope you guys try!

Every summer, I usually am heading down to New Orleans for Essence Festival for work and obviously my favorite part is the FOOOOOD! My fave place for BBQ shrimp in the downtown area is Willa Jean , so damn good!

I made BBQ shrimp before but put wayyyy too much hot sauce in it (go figure lol) so I wanted to try it again and this time was PERFECT! I had some big AF prawns (shrimp with the head on) that I picked up from my guy Joey at Shipwreck and used my foodie boo’s cajun spice blend which was soo good - Your Home Beis. Also, make sure you have toasted french bread for dipping, you don’t want that good ass sauce to go to waste!

Ok so here’s the thing…I don’t really believe in measurements as cooking is tasting and feeling. Below are rough measurements but I HIGHLY encourage you to taste as you go because everyone’s taste buds are different.

Try it below!

Note: this recipe is good for a two person appetizer

Ingredients

• 1/2 lb shrimp (head on, if you can’t find, shells removed or & deveined)

• 3-4 tablespoons unsalted butter

• 3-4 garlic cloves, thinly sliced (or minced, your preference)

• 1 teaspoon or so your favorite cajun spice

• 1/4 cup worcestershire sauce, roughly

• 1/2 lemon, juiced (freshly squeezed lemon)

• a couple of dashes of hot sauce (crystals all day baby! a vinegar & cayenne forward hot sauce is best. no tabasco. Louisiana )

• 1/2 cup dry white wine, roughly (a pino grig works)

• salt & pepper, to taste

  Garnish

• lemon wedges

• chopped parsley

• crusty toasted bread (A MUST!)

  Directions

• In a cast iron or non stick pan on medium heat, melt the butter. As it starts to slightly bubble add the garlic and saute for about 1 minute or so, careful to not let it burn. Add a little salt & pepper (remember we are layering the flavors so don’t go too crazy with the salt & pepper

• Add the the cajun spice, stir to combine then add the worcestershire sauce, dashes of hot sauce and freshly squeezed lemon juice & stir to combine.

• Add your white wine and let the alcohol burn off, it takes about 2 minutes. Stir to combine & the sauce will reduce, it takes about 3-4 minutes.

• TASTE! Adjust seasonings to your liking. Want more spice? Add more cajun seasoning or hot sauce? Want more acidity, add more lemon juice? This is the time…add more salt & pepper, if needed.

• Add the shrimp in the sauce, cook for 2 minutes. Be careful not to cook longer than that or your shrimp will overcook and get tough..yuck!

• Serve with lemon wedges, crusty bread & sprinkle parsley on top! DON’T LET THAT SAUCE GO TO WASTE…DIP, DIP, DIP! :-)

• ENJOY!