New Orleans Style BBQ Shrimp

I can't tell you how many times I've made this dish.  Just Shrimp and tasty, creamy, spicy, delicious sauce. I blame it mostly on the fact that i never measure or write anything down i just eyeball, taste, then forget.

For all you Seattleites who know Daniels Broiler and their insanely good "Bbq Shrimp" appetizer. I worked there for 3 years through college and nearly ate it every shift. I always asked for the recipe and their reply was "Creole/Cajun seasoning and cream, that's it!". Do you know HOW MANY cajun seasoning recipes there are? For something that seemed so easy when i'd watch the Oyster Bar Chef whip up to order (Sterling Lindquist if you're reading this, Thank you!).  I was determined…or semi determined as it's taken me close to 4 years LOL.

I was recently in Oklahoma over Christmas break and made this for a dear friend. Maybe it was because i was in someone else's kitchen, or maybe because time had slowed down so much so that i could actually enjoy myself, and re-creating this dish. I took a second to mental note the measurements and actually MEASURED it out. And just that easy… it was perfect. The one time i pay attention, it was perfect.

It helped that soon after my friend asked for the recipe, which made me sit down for a hot second.  I grabbed what was laying around: A crayon and a piece of scrap paper. I took a picture with my phone and handed it to her. Completely Satisfied. 

I got back home after the holidays and made it once more for my family- just to be sure before i fed it to the blog world. And yup… this is it. You're welcome.

BeetzEats Creole seasoning:
2.5 tsp Paprika
2 tsp dried Oregano
2 tsp dried Basil
2 tsp Chili powder
2 tsp Garlic powder (or granulated garlic)
2 tsp Onion powder
1 tsp black pepper
1/2 tsp cayenne (If you're a spice wimp, go easy on this stuff)
2 Tbl packed brown sugar

You'll also need:
1 small yellow onion, chopped small
3 Tbl Olive oil
3 Tbl Worcestershire
2 Tbl Ranch (I'm serious.. but if you don't have it its not the end of the world)
1 Tbl BBQ sauce (Anything in your fridge will work)
1 quart heavy whipping cream. Lets face it.. we're going for flavor, not health.
1 lbs clean & deveined Shrimp. I like using the bigger guys, anything 21/25 or bigger.

Shrimp lesson: The number on shrimp tells how big it is. When it says "21/25" it means there are roughly between 21-25 shrimp in a pound. The smaller the number "16/20" the bigger the shrimp. For this dish, since the shrimp is the main attraction i always go for the big guys! But if you're mixing it with pasta like i did in this picture then smaller ones will do just fine! (Pictured: 31/35 shrimp)

*Keep in mind, if you're going for the bigger shrimp you may want to get more than one pound. You'll end up with a good amount of sauce so LOAD UP!

Garnish: Green onion and/or Cilantro

BBQ Prawns:
1) Season shrimp with salt, pepper and 1 tbl olive oil. Let sit for 10-15 minutes.

2) Cook shrimp in a large pan on medium-high heat until it turns pink and starts to curl. 1-2 minutes. Don't cook it all the way through as it will finish in the sauce later on.  Remove from pan and set aside.
*Pick a pan with at least 2 inch walls this way you can make it all in the same pan without dirtying everything in you kitchen*

3) Reduce heat to medium, add remaining 2 tbl olive oil and chopped onion. Cook until soft about 4-5 minutes. Add spice blend and cook for another minute or 2. the spices will look dark, dried up and clumped together- Don't worry. Cooking the spices in a pan enhances their flavor.

4) Add Worcestershire, Ranch, BBQ sauce and heavy cream. Turn the heat to HIGH and whisk to incorporate everything. Bring sauce to a boil and reduce until thick. About 6-7 minutes. Add 1 tsp Kosher salt and go from there- I like things a bit more "seasoned" as they say. I definitely use more than 1 tsp salt. This is the part where measuring goes out the window and i just keep tasting until I'm happy.
My apologies to you die-hard-recipe-followers, but the sooner you learn to do this, the better off you'll be too! start TASTING!

Taste. Adjust. Taste. Adjust. Start small, keep adding. Don't be afraid

5) Once your sauce is tasty, and you're happy, add shrimp back in just until they've reheated.

New Orleans Style BBQ Shrimp should be eaten with french bread/baguette. not toasted. Just sliced. I was serious when i said the sauce was so good you'd wanna drink it with a straw!

Serve the bread along side for dipping. You can serve this as a appetizer, or as your main meal by adding some fettucini noodles, mashed potatoes or served over steamed rice.
You can really eat it with whatever you want! its a great base, and very versatile.

If adding noodles, i would cook your desired pasta as instructed on the box, drain, rinse to get all the sticky starch off, then add it to your saucepan after you've added your shrimp. Rigatoni would be A-MAZING as the hole would trap all the tasty sauce. Oh-em-gee

I use thinly sliced green onion or Cilantro as garnish. It add's some color and good flavor to the creaminess of the dish.

Thank you, Sterling, for your encouragement. It really IS just that easy… Cajun seasoning and cream. Who knew..

From my belly to yours.

Until we eat again,

<3 Beetz

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