I was sooo happy to hear that Superbowl 2013 was being played in New Orleans this year. Yes! Just one more excuse to make my fav Spicy New Orleans BBQ Shrimp.
I could seriously eat this dish all.day.long.
Perusing the internet sometimes results in some of the most wonderful things, yeah?
I’ve never been to New Orleans myself, but when I close my eyes and imagine it – I imagine each and every dish being as spicy, savory and flavorful as this one. I love the way the natural color of the spices are so prominently and luxuriously red against the creamy white shrimp and the starkness of the black cast iron pan. If it doesn’t seduce you with it’s dominant and demanding essence, it will certainly have you at your first bite.
As you sink your teeth into this decadent shrimp, you’ll be overcome with a strong sense of being there – in New Orleans – with all the romance and mystique that is Mardi Gras, with its masks, costumes, parades and the throngs of people swarming the crowded, sultry streets.
This over-packed skillet stuffed full of shrimp and the busy-ness of the placemat kind of reminds me of how those crowded, jam-packed New Orleans streets might look during Mardi Gras – would you agree?
With only 6 days away from Mardi Gras 2013 (Tuesday, February 12, 2013), I can think of no better way than to send you off in advance with a recipe that is sure to bring Mardi Gras right to your kitchen table. Enjoy and bring on the carnival!
- 2 pounds shrimp, peeled, deveined and tail off
- ½ cup butter
- 4 tablespoons hot chili sauce
- 2 tablespoons Worcestershire
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1 and ½ teaspoons cayenne pepper
- 1 and ½ teaspoons Liquid Smoke (Hickory flavored)
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon hot sauce (I use Frank’s Red Hot)
- 5 cloves fresh garlic
- Thaw the shrimp and remove and discard the tails. Set the shrimp aside.
- Add all remaining ingredients (minus the shrimp!) to a medium saucepan and simmer over medium-low to low heat for 10 minutes. Remove from heat, set aside and let cool.
- Place the shrimp in a casserole dish and pour the sauce over the shrimp. Gently stir to thoroughly coat all the shrimp.
- Cover and refrigerate at least 4 hours or overnight to allow shrimp to marinate.
- Preheat oven to 400 degrees. Bake shrimp for 15-20 minutes or until done and no longer pink.
- Serve immediately. Best served with a crusty French bread.
Recipe initially found by Cherry Jasmine on the blog Return To Sunday Supper, who attributes this original recipe to Pascal’s Manale located in the Garden District of New Orleans. Be sure to check out the phenomenal photography of this rustic dish on the Return to Sunday Supper blog! There are no modifications necessary to this recipe – it is fabulous as is!
p.s. I have used this recipe more times than I can count, and most likely could recite it in my sleep anxious with anticipation for sliding it into the oven the next day. For me, the toughest thing about this recipe is waiting the 4 hours (or heaven-forbid overnight for it to marinate)! Honestly, other than one time just this last Sunday, I’ve never been patient enough to let it marinate overnight!
This recipe is unbelieveably versatile – I’ve served it as an appetizer, a main dish served with rice and also in sandwiches. It maintains it’s flavor profile any way you want to serve it.