The following recipe was originally published on GIRL CARNIVORE, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @GIRLCARNIVORE as well as on TWITTER and FACEBOOK.
Recipes
New Orleans BBQ Shrimp
New Orleans BBQ Shrimp
You'll Need
- 6 tbsp. butter butter
- ½ onion chopped
- 6 garlic cloves minced
- 1 tbsp. Cajun spice
- 1 lb. jumbo shrimp shell on
- 4 tbsp. Worcestershire
- 1 tbsp. hot sauce
- 1 lemon juiced
- ½ cup white wine
- 2 cups chicken broth
- 1 tsp GirlCarnivore Over Easy spice blend
- 2 tbsp. fresh parsley chopped
- salt and coarsely ground pepper if desired
- 1 loaf crusty bread toasted
To Make
Cook the Shrimp
- Preheat your cast iron over a 2-zone cooking fire or grill.
- Add 1 tablespoon of butter to the pan and coat.
- Add the onion and saute for 5 minutes, until translucent and slightly browned.
- Add the garlic and cook for 30 seconds.
- Add the Cajun seasoning and stir to coat.
- Add the Worcestershire and hot sauce and stir to combine.
- Add the lemon juice.
- Add the shrimp, tossing in the onion mixture, and cooking, flipping as needed until shells become pink and shrimp is cooked through on both sides, about 3 to 5 minutes.
- Remove shrimp, wrap in foil, and set aside.
Make Sauce
- Working with the same cast-iron skillet, deglaze with white wine, scraping up any browned bits.
- Stire in chicken broth and bring to a simmer. Allow the liquid to reduce until thickened and coats the back of a spoon, about 10 minutes.
- Remove from heat, whisk in butter, 1 tablespoon at a time.
Return the shrimp to coat
- Toss shrimp back in the skillet, add the Over Easy blend and toss to coat the shrimp in the sauce.
- Garnish with fresh parsley.
Serve
- Using caution, serve directly from the skillet hot, or transfer to a warm bowl, with grilled bread and lemon wedges, if desired.
