Fifteen years ago, when in Las Vegas, we made it our mission to check out two of my favorite chef's restaurants. Emeril's Fish House and B.Flay's Mesa Grill. The first dish I ordered was the infamous BBQ shrimp (for which Emeril sold aprons imprinted with the recipe). Now Vegas plays host to hundreds of star chefs, but back then you could still count them on your fingers.My main meal was a crawfish stuffed mignon. Needless to say I came home, bought his cookbook and made both those dishes with great success.
That was the last time. Not sure why I had a hankering to make those shrimp after all that time but after we ate, I immediately put them back on the menu for February.
If you have never eaten a Louisiana BBQ shrimp I implore you to make them. Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is almost always served with French bread for soaking up the rich sauce but I made a small batch of Basmati rice.
Louisiana BBQ Shrimp
Makes 4 servings
* 4 ounces (1 stick) unsalted butter, cut into small pieces* 3 garlic cloves, minced (1 tablespoon)* 1 tablespoon finely chopped fresh rosemary* 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced* 1/4 cup Worcestershire sauce* 1 1/2 teaspoons hot sauce, such as Tabasco * 1 pound (about 30) medium to large shrimp, peeled* 1/2 teaspoon coarse salt* Freshly ground pepperDirections
1. Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove to a bowl.
2. Add garlic, rosemary, and lemon juice and rinds to pan. Stir in Worcestershire and hot sauces, and bring to a simmer.Cook for 10 minutes.
3. Add shrimp back to pan and simmer until the shrimp are hot and the sauce is bubbling. Serve with baguette or rice.
Although there is a whole stick of butter in the sauce, serving rice allowed me to cut way back on the amount of that sauce I would actually eat if using bread.Next time I make this, I will being recreating a lighter version with all the same flavors that make this dish phenomenal.
