New Orleans BBQ Shrimp
Are you feeling festive and want to celebrate Mardi Gras from afar (or near!)? This New Orleans-style BBQ shrimp is an elite and delicious dish to serve that should leave everyone satisfied.
Contrary to the name, this recipe isn’t an actual “BBQ” recipe- the sauce is made up of butter, beer, lemon, Worcestershire sauce, and other delish ingredients. I like to pair the saucy shrimp with a rich parmesan polenta and then scoop up any remnants with buttery crusty bread. It’s an amazing meal that’s one of my favorites!
This recipe is also really delicious with other seafood, including Beer Battered Soft Shell Crab! The recipe for that is at the bottom of the page.
New Orleans-Style BBQ Shrimp
Ingredients:
Serves 6-8
2 pounds large shrimp with shells
2 tablespoons olive oil
1 cup cold butter (I used salted and then did not add additional salt)
1/2 cup amber beer
1/2 cup Worcestershire sauce
1-2 tablespoon(s) hot sauce
1/4 cup garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons Creole seasoning
Salt & Pepper to taste
1 lemon, juice removed
Crusty French bread for serving
Parmesan Polenta for serving- RECIPE BELOW
Instructions:
In a large skillet or pan over medium heat, add 2 tablespoons oil.
Add minced garlic and rosemary and sauté until fragrant, about 1-2 minutes.
Sprinkle 2 tablespoons Creole seasoning, stir for 1 minute.
Pour in Worcestershire, hot sauce, lemon juice, beer and bring to a boil.
Increase the heat to medium-high and add the shrimp to the pan.
Cook the shrimp for 3-4 minutes on each side or until they turn pink and opaque.
Remove pan from heat and stir in butter, a few cubes at a time, stirring constantly and adding more butter only when the previous has melted.
Season with salt & pepper to taste and garnish with chopped chives
Spoon the NOLA BBQ shrimp over parmesan polenta and scoop it all up with some delicious crusty bread and have the actual best time OF YOUR LIFE!!
Parmesan Polenta
Serves 6
1 cup corn meal
1 cup cold water
3 cups water (for boiling)
1 teaspoon salt
4 tablespoons butter (I prefer salted)
1/2+ cup heavy cream
1 cup parmesan, grated
Parmesan Polenta
In a large saucepan, bring 3 cups water and salt to a boil.
In a measuring cup or small bowl, mix corn meal with 1 cup of cold water.
Once water is boiling, gradually stir in corn meal mixture and cook for 5 minutes stirring constantly.
Turn heat to low, cover pot and cook for 10 minutes stirring occasionally.
Add in butter, and stir until melted and combined.
Add in heavy cream and parmesan, stir until combined.
New Orleans-Style Soft Shell Crab
Ingredients:
Serves 6-8
4 large soft shell crabs, cleaned and juices reserved
2 tablespoons olive oil
1 cup cold butter (I used salted and then did not add additional salt)
1/2 cup amber beer
1/2 cup Worcestershire sauce
1-2 tablespoon(s) hot sauce
1/4 cup garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoons Creole seasoning
Salt & Pepper to taste
1 lemon, juice removed
Crusty French bread for serving
Parmesan Polenta for serving
Instructions:
In a large skillet or pan over medium heat, add 2 tablespoons oil.
Add minced garlic and rosemary and sauté until fragrant, about 1-2 minutes.
Sprinkle 2 tablespoons Creole seasoning, stir for 1 minute.
Pour in Worcestershire, hot sauce, lemon juice, reserved crab juice, beer and bring to a boil.
Remove pan from heat and stir in butter, a few cubes at a time, stirring constantly and adding more butter only when the previous has melted.
Season with salt & pepper to taste and garnish with chopped chives
Soft Shell Crabs
4 soft shell crabs, cleaned
1 box of beer batter mix
1 bottle of beer (follow the box instructions for the amount needed)
Oil for frying- Canola, peanut, whatever you prefer
Salt and pepper (optional, for seasoning)
Instructions:
In a large bowl, combine the beer batter mix and the appropriate amount of beer as directed on the box. Whisk until smooth-ish.
In a large, deep skillet or frying pan, pour enough vegetable oil to cover the crabs. The oil should be about 2-3 inches deep.
Heat the oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
Dip each crab into the beer batter, ensuring it is fully coated. Let any excess batter drip off.
Carefully lower the battered crabs into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Cook for about 2-3 minutes on each side, or until the batter is golden brown and crispy.
Remove the crabs from the oil using tongs or a slotted spoon, and place them on a plate lined with paper towels to drain excess oil.
To Serve:
Spoon a healthy scoop of polenta, add a soft-shell crab, and ladle some bbq sauce on top. Serve with crusty bread!
