New Orleans · Main
New Orleans BBQ Shrimp
- Easy
- 30 min
- roughly 3 of 4 for cost
Leads with richness that coats and comforts, savory depth stacked from the pantry’s bass notes, leaving a faint perfume.
Ingredients
- 1kg large head-on Gulf shrimp: the heads are the sauce; do not remove them
- 200g cold butter, cubed; 6 garlic cloves, smashed
- 2 tbsp Worcestershire; 1 tbsp black pepper, coarsely cracked: this dish is a pepper delivery system
- 1 lemon; 2 sprigs rosemary; splash of amber beer or shrimp stock
- A loaf of French bread and a stack of napkins; both are structural
Equipment
Skillet
The skills inside
Beurre blancSautéing & the shallow fry
The words inside
Beer at the Table & the Carbonation Advantage
Allergen screen
Found: gluten · dairy · fish · shellfish · alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Sizzle garlic, pepper, rosemary in a little butter; Worcestershire, beer, lemon in; simmer 2 min. 2 min
- Shrimp in a single layer; 2 min a side, spooning constantly. 2 min
- Off heat: whisk in the cold butter cube by cube, beurre blanc logic in a Creole accent, until the sauce turns glossy and clings.
- Straight to the table in the skillet. Peel with your hands, suck the heads, and drag bread through the sauce until the pan reflects light.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Sautéing & the shallow fry 80 recipes
- Everything sits in a single layer with visible space between the pieces: nothing stacked, nothing touching, or the pan is too small for the quantity.
- The pieces move freely and keep moving, sliding across the pan rather than sticking and tearing when the pan is worked.
- Light even browning arrived at quickly: colour on most faces, not the deep crust of a sear and not grey.
- A thin film of fat with the food glossed by it: no pool left in the pan at the end, and nothing greasy on the fingers or the plate.
- Cooked through but still firm, having spent only a few minutes in the pan: anything that has gone soft has been in there too long.
Where it goes wrong Too much went in at once, the pan cooled, and the food released its water: what was meant to brown in three minutes stews for ten and comes out grey, slack and wet.
At the Table
- The Pour
- Barrel-aged Chardonnay (Meursault style)
- Also Right
- Champagne
- From the Taps
- Pilsner or witbier
- Zero-Proof
- White grape & tonic
Butter-dressed shellfish climbs a weight class: oak-and-cream Chardonnay matches it richness for richness.
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