Grilled Bayou Barbecue Shrimp
March 1, 2011
Get out your purple, gold and green attire and throw on your favorite Mardi Gras beads because the march towards Fat Tuesday is on in New Orleans.
Having spent my college years in the Big Easy, I can decisively say that there is no other part of the country that is so defined by its culture and cuisine. It is, after all, the birthplace of Creole and Cajun cooking, dishes layered with flavor and just the right balance of heat. Ettoufee…red beans and rice… gumbo…and the list goes on.
When I set out to create a dish that spoke of this city of bayous and levees, I couldn’t think of anything better than to bring Pascal’s Manale’s famous barbecue shrimp to the grill. As those of you who have tried this dish know, there’s nothing barbecue about it, just a mouth watering combination of butter, Worcestershire and lemon.
Traditionally the recipe is prepared in the oven or on the stovetop but being of the belief that virtually everything tastes better on the grill, I crafted a version which calls for briefly grilling the shrimp directly over charcoal before simmering them in the butter bath. The result? An already outstanding dish taken to an all-new level of flavor.
Grilled Bayou BBQ Shrimp
2 lbs jumbo shrimp in the shell
2 tsp Cajun seasoning such as Tony Chachere’s
2 sticks butter
1 tsp kosher salt
2 tsp ground pepper
1 clove garlic minced
1 tsp chopped rosemary
1/2 cup Worcestershire sauce
2 lemons, juiced
Hot sauce to taste
¼ cup chopped parsley
Place shrimp on skewers, season with Cajun dry rub and set aside. Prepare grill for direct grilling over high heat. Place a cast iron pan directly on the grates and add the butter, salt, pepper, garlic and rosemary. Once the butter has melted, add Worcestershire sauce, lemon juice and hot sauce and stir.
Meanwhile, place shrimp skewers on a separate portion of the grill and cook for 2-3 minutes per side until they begin to turn pink. Remove from skewers and place in the butter mixture, stirring to coat well. Close the lid on the grill and allow shrimp to simmer approximately 15 minutes, stirring occasionally. Remove from heat and mound rice in a bowl, spoon the sauce over shrimp and garnish with chopped parsley.
- Clint Cantwell, Grilling.com Guest Editor