Barbecue Shrimp

Introduction

History

The origins of Barbecue Shrimp can be traced back to the 1950s in New Orleans, Louisiana. It is said to have been invented accidentally at Pascal's Manale Restaurant when a customer requested a dish he had enjoyed elsewhere. The chef, attempting to recreate the dish from the customer's description, ended up creating what we now know as Barbecue Shrimp. The dish quickly became a local favorite, spreading in popularity across the region and eventually becoming a beloved staple of New Orleans cuisine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your Barbecue Shrimp is as flavorful as possible, consider the following tips:

- Use fresh, high-quality shrimp with heads on for the best flavor.

- Don't skimp on the butter; it's essential for creating the rich sauce that characterizes this dish.

- Adjust the heat level to your preference by increasing or decreasing the amount of red pepper.

- Cook the shrimp just until they turn pink to avoid overcooking.

- Serve immediately to enjoy the full flavor of the sauce.

Serving Suggestions

Barbecue Shrimp is traditionally served with French bread, which is perfect for soaking up the delicious butter sauce. A side salad or steamed vegetables can be added to round out the meal and provide a fresh contrast to the richness of the shrimp.

Cooking Techniques

The key technique in this recipe is sautéing the shrimp in the butter sauce over medium heat. This method allows the shrimp to absorb the flavors of the sauce while ensuring they are cooked just right.

Ingredient Substitutions

If you're unable to find fresh shrimp with heads on, headless shrimp can be used as a substitute. Additionally, dried herbs can replace fresh ones if necessary, though fresh herbs are preferred for the best flavor.

Make Ahead Tips

The butter sauce can be prepared ahead of time and refrigerated. When ready to serve, reheat the sauce, add the shrimp, and cook as directed.

Presentation Ideas

Serve the shrimp in a shallow bowl to showcase the sauce, garnished with fresh parsley and lemon slices. Providing extra napkins or finger bowls is a thoughtful touch, as this dish is traditionally eaten with hands.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or a light-bodied beer complements the richness of the Barbecue Shrimp. For a non-alcoholic option, lemon water or iced tea are refreshing choices.

Storage and Reheating Instructions

Leftover Barbecue Shrimp can be stored in an airtight container in the refrigerator for up to two days. To reheat, gently warm the shrimp and sauce over low heat to prevent the sauce from separating.

Nutrition Information

Calories per serving

A single serving of Barbecue Shrimp contains approximately 450 calories. The majority of these calories come from fats, with protein and carbohydrates contributing a smaller portion.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary source being the garlic and spices used in the sauce. The total carbohydrate content is approximately 5 grams per serving, making it a suitable option for those following a low-carb diet.

Fats

Barbecue Shrimp is high in fat due to the significant amount of butter used in the recipe. Each serving contains approximately 38 grams of fat, the majority of which is saturated. While delicious, it's best enjoyed in moderation by those monitoring their fat intake.

Proteins

Shrimp is an excellent source of lean protein. Each serving of Barbecue Shrimp provides about 24 grams of protein, making it a satisfying and nutritious option for a main course.

Vitamins and minerals

Shrimp is rich in several important vitamins and minerals, including selenium, vitamin B12, and phosphorus. The dish also provides a good amount of vitamin A and calcium from the butter and spices.

Alergens

The primary allergens in this dish are shellfish (shrimp) and dairy (butter). Individuals with allergies to these ingredients should avoid this recipe.

Summary

Barbecue Shrimp is a flavorful, protein-rich dish that is relatively low in carbohydrates but high in fats. It provides a good source of vitamins and minerals, making it a nutritious option for a special occasion meal.

Summary

Barbecue Shrimp is a decadent, flavorful dish that captures the essence of New Orleans cuisine. With its rich, buttery sauce and succulent shrimp, it's a delightful treat for any occasion. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making it a versatile addition to your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day, and I was visiting my friend Martha at her beach house in Louisiana. We had spent the morning lounging by the pool, soaking up the sun and sipping on ice-cold lemonade. As the afternoon rolled around, Martha decided it was time to start preparing dinner.

I followed her into the kitchen, where she pulled out a large skillet and began melting butter over a low flame. She then added in a generous amount of garlic, chopped green onions, and a splash of Worcestershire sauce. The aroma that filled the room was intoxicating, and I found myself salivating in anticipation.

Next, Martha tossed in a pound of fresh shrimp, which she had cleaned and deveined earlier that day. She sprinkled them with a special blend of spices – paprika, cayenne pepper, and a hint of thyme. The shrimp sizzled in the skillet, their shells turning a vibrant shade of pink as they soaked up all the flavors.

As Martha stirred the shrimp, she explained to me that this was her family's secret recipe for barbecue shrimp. It had been passed down through generations, originating from her great-grandmother who had lived along the banks of the Mississippi River. According to Martha, the key to the recipe was in the sauce – a combination of butter, garlic, and spices that created a rich and savory glaze.

I watched in awe as Martha effortlessly cooked the shrimp, her movements confident and practiced. She told me stories of how her grandmother would make this dish for special occasions, serving it alongside fluffy biscuits and crisp coleslaw. The shrimp were always a hit with family and friends, who would eagerly gather around the table to dig in.

As the shrimp finished cooking, Martha plated them up and garnished them with a handful of fresh parsley. She then handed me a fork and urged me to try a bite. The moment the shrimp touched my lips, I was in heaven. The flavors exploded in my mouth – the smoky paprika, the tangy Worcestershire sauce, the subtle heat from the cayenne pepper. It was like nothing I had ever tasted before.

From that day on, I became obsessed with mastering the art of making barbecue shrimp. I begged Martha for the recipe, scribbling down notes as she dictated the ingredients and cooking instructions. I practiced tirelessly in my own kitchen, experimenting with different spice blends and cooking techniques until I found the perfect balance of flavors.

Over the years, I have made barbecue shrimp for countless family gatherings and dinner parties. Each time, it is met with rave reviews and requests for seconds. I have shared the recipe with friends and neighbors, passing on the tradition that was once given to me by Martha.

As I stand in my kitchen now, preparing a batch of barbecue shrimp for my grandchildren, I am filled with a sense of nostalgia. The scent of garlic and butter fills the air, bringing back memories of lazy summer days spent by the pool and laughter shared around the dinner table.

I smile to myself, knowing that this recipe will continue to be a beloved tradition in our family for years to come. And as I watch my grandchildren eagerly dig into their plates of shrimp, I am grateful for the gift that Martha gave me all those years ago – the gift of a delicious recipe that has brought joy and togetherness to so many.

Categories

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