Mind Caviar

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Mind Caviar, Vol. 2 Summer Issue, 2001

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photo. Creme de la Creme
by Jamie Joy Gatto

New Orleanians are crazy about their food, but they are as equally crazy about insisting upon using misnomers. The perfect example is the following recipe for BBQ shrimp. While you Texans are still arguing over whether or not dry rub or wet sauce is the best seasoning for BBQ, or whether mesquite gives a better flavor than hickory smoke, we New Orleanians are cooking our BBQ in grandma's black cast iron skillet on the stove. Crazy, huh? Yes! But delicious.

New Orleans Creole Barbeque Shrimp
No Grill Needed!

(serves two)

2 lbs Raw, Fresh ++ Jumbo Shrimp with the heads on
1 stick unsalted butter
1 TBS margarine or olive oil
2 large cloves fresh garlic, finely chopped
1/2 cup chopped green onions
Parsley, fresh chopped, to taste
Juice of 1 lemon
1 Bay Leaf
2 TBS Tabasco Hot Sauce
2 TBS Crystal Hot Sauce
2 TBS Louisiana Hot Sauce
1/4 cup Lea & Perrins Worchestershire sauce
1 tsp cayenne pepper
1 tsp course ground black pepper
1 tsp white pepper
Salt to taste

++ Louisiana Beer is optional

++ Jumbo Shrimp are cooked in the shells, heads removed, do not peel.


1. Remove the heads from large shrimp, leave the fat, leave the shell. Place heads in a large covered pot and just cover them with water. Add salt and Bay leaf and bring to a boil. Allow to simmer. When liquid has reduced to about half, you are ready to cook your shrimp.

2. In a large (preferably cast iron) skillet, add 1 TBS margarine or olive oil to saute your garlic, parsley and green onions. Do not brown, just cook a few minutes, remove from heat, but leave in pan.

3. Over medium flame, add to the pan a stick of butter, sauces, spices, juice. Allow it all to melt, then and add shrimp to the pan, folding them carefully into the seasonings. Do not salt. 

4. When the shrimp turn pink on the edges (five minutes) add the shrimp stock you prepared earlier to the pan, straining out the shrimp heads and the bay leaf.

5. Cook five more minutes on high until shrimp are pink through and through.

6. Serve immediately by placing heaping portions of shrimp on individual plates. Let cool slightly and peel and eat your own shrimp. Have plenty of  French Bread for dipping in the juices and lots of napkins handy! I recommend a ++ Louisiana Beer such as Dixie or Abita to accompany the meal.

Here's a Delicious Tip

If you want to make the recipe more authentic, after your shrimp are cooked, remove them from the skillet. Pour about 4 oz of ++ Louisiana Beer  in the skillet to deglaze the pan. Let it cook on high for about two minutes, then remove from heat. Pour the beer glaze over the shrimp before serving.

Copyright © 2001 Jamie Joy Gatto. All rights reserved. Do not copy or post.

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