As a foodie, it goes without saying that I love the show Man v. Food. Check it out if you haven’t yet! Anyway, I was watching it last week, and the New Orleans episode came on. Adam went to this seafood house called Deanie’s in the episode. Their special dish was New Orleans Barbeque Shrimp. As the very energetic cook pointed out, it’s not really barbeque, but the name has stuck.
While watching the shrimp being made, I knew I had to have it. But obviously I am not very close to New Orleans so I had to find a recipe. Of course the original recipe is secret, as all great recipes are, but the Deanie’s website actually has an alternative recipe. Between my distrust of baked shrimp and lack of certain ingredients, I had to truly improvise on this one. From it came my own delicious, Asian-inspired recipe.
The best place to get frozen shrimp is Great Valu in Highlandtown. They always have low prices on great quality shrimp. It's also the cheapest place to get basmati rice. You can get two 10-pound bags for $15! For fresh shrimp, the Giant in Dundalk is great. Check out H-Mart in Catonsville for the Thai red chili sauce. They have TONS of chili sauces, so you can experiment! Since ideally you will be dipping your pita in the sauce, the pita bread from Prima Foods is ideal because of it's thickness.
A very important element of this recipe is that the shrimp shells must remain on while you are cooking. This locks in the flavor. It’s very messy to eat, but so worth it. Plus, the shells (not the tails and legs, though!) are soft enough to keep on and eat. Being a carb addict, I had to add my two favorite carbs as sides: basmati rice and pan-fried (with garlic-infused olive oil) pita bread.
What you need:
- 1 pound of medium-sized or jumbo shrimp, shells on
- 1.5 sticks butter (8 oz)*
- 1 tsp Italian seasoning
- 1 tbsp Thai red chili sauce (2 if you like it spicy!)
- 3 tbsp Kikkoman Stir-Fry Sauce
- 1/3 plus 1/6 cup of lemon juice
- 3 cloves garlic, chopped fine (or pressed)
- 1 tsp ground black pepper
- 1 tsp ground sea salt
*Only 1 stick of butter is needed for jumbo shrimp
What to Do:
- Let the butter melt completely in the pan
- Mix in all other ingredients except shrimp
- Let simmer until bubbling
- Add shrimp
- Cook on medium heat until shrimp are pink, about 15 minutes (less if shrimp are fully thawed)
- Turn down heat and let shrimp simmer for 10 more minutes
- Put shrimp into a bowl, pour sauce in bowl for dipping
If you want to try the Deanie's recommended recipe, check it out at their website!