the Older Bolder Life Friday Feast: OB NOLA BBQ Shrimp

Strolling by the seafood counter in my favorite grocery last week I spied a beautiful bin of wild caught Gulf brown shrimp on sale; after confirming they were plump and fresh I grabbed a pound and a half to cook through the last trial of this NOLA BBQ shrimp recipe we’ve been adapting (and spicing up) from Emerill’s version.

Barbecue shrimp done “New Orleans” style implies not shrimp done on the barbie, but shrimp pan sautéed, dripping with a garlic and Worcestershire spiked butter sauce, though there are probably literally dozens of variations floating around out there.

There are two things about Emerill’s classic recipe that my family has really enjoyed over the years – one is the deep, rich flavors that build using his technique to craft a shrimp stock using the shells. I’ve found that for the occasion when you buy a load of shrimp that have been shelled, you can sub in a prepared seafood stock for the water with great results too. Simmering the stock with a handful of various spices and lemons, then reducing it down significantly, yields flavors you’d never guess you could craft in your home kitchen.

The second thing we really like about this recipe is the fact that the cream based sauce has a bit more body, especially when mounted at the end with some nifty grass-fed butter.

This looks much more complicated than it is and comes together very quickly for the final cook. Just plan a bit of time to give the sauce simmer and reduction time to yield their magic.

And if you’re incorporating a carb refeed day into your routine, this is an absolute delight over a scoop of rice. Hot damn.

3 lb shell on or 1.5 lb shelled shrimp
1 tbsp creole/cajun seasoning
1 tsp Old Bay seasoning
Fresh ground black pepper

2 tbsp avocado oil, divided
1/3 cup chopped onion
2 tbsp fresh minced garlic
Reserved shrimp shells if using
3 bay leaves
2 tsp creole/cajun seasoning
1 tsp Old Bay seasoning
2 lemons, peeled and sectioned
2 cups water (or seafood stock if not using shrimp shells)
1/2 cup Worcestershire sauce
Optional: 1/4 dry white wine or sherry
1/4 tsp good salt

2 cups heavy cream
3 tbsp grass fed butter
1 tbsp chives or small green onions, chopped fine

Wash and peel the shrimp if using shelled, reserving shells. Rub with 1 tbsp of your favorite creole seasoning and 1 tsp Old Bay, dust with black pepper, then throw in the fridge.

In a medium saucepan sauté the onion and garlic in 1 tbsp oil until just soft, then add the shrimp shells, bay leaves, creole and Old Bay seasonings, the prepped lemons, Worcestershire sauce, wine or sherry, salt, and 2 cups water (seafood stock if not using shells). Simmer for 30 minutes, cool and rest for 15 minutes or so, then strain into a small saucepan (should have about 1.5 cups).

Now reduce the flavored stock over medium-high heat until roughly 1/3 cup remains, set aside.

Finally, in a medium skillet heat the remaining oil over medium-high heat and sauté the spiced shrimp for 2 minutes or so until just opaque; add the cream and the reduced flavored stock, stirring to mix well.

Simmer for 3-4 minutes, then quickly remove the shrimp to a heated platter. Now whisk in the butter (cut into small pieces) and remove from heat. Spoon the thickened sauce over the shrimp, garnish, and go to it.

Hot damn, and enjoy.