New Orleans barbecue shrimp has vibrant flavor

As Fat Tuesday fell on March 4, New Orleans has been celebrating Mardi Gras for a few weeks now. What better way to revel in the celebration than preparing one of the city’s finest, interpretive dishes.  

There’s nothing barbecue about it, as there’s no smoke, no pit, tomato or pork. The sauce is actually a reduction of beer, shrimp stock, garlic, rosemary, lemon, black pepper and Worcestershire in a butter emulsion, resulting in a tangy, robust and vibrant flavor — all words I would use to describe Mardi Gras celebrations themselves.  

YIELD: 2-3 servings 

INGREDIENTS  

12 shrimp with shells on (either 16-20ct or 21-25ct in size)  

3 T unsalted butter, plus 4 T unsalted butter (softened)  

1 T garlic (minced)  

1 t fresh rosemary (finely chopped)  

¼ t fresh ground black pepper  

½ t Kosher salt  

1 ½ T Lea & Perrins Worcestershire Sauce  

1 ½ oz beer  

1 t lemon juice 

 ½ c shrimp stock  

INSTRUCTIONS  

1. Peel shrimp, reserving shells to make a stock. Place shrimp shells in a pot, add just enough cold water to cover the shells. Bring to a boil, reduce heat to a simmer, cook for 20 minutes. Strain and reserve liquid. 

2. Heat a heavy duty skillet over medium heat for 1-2 minutes (until hot). Add 3 tablespoons of butter, then immediately add shrimp, garlic, rosemary, salt and black pepper. Shake the skillet constantly, cook until the shrimp just begin to turn pink and garlic begins to color. Next, add Worcestershire to the skillet, as well as the beer. Remove the shrimp and set aside as the liquid reduces. Be sure to swirl the liquid around the sides of the skillet to pick up any and all flavor.  

3. Once the liquid is reduced by at least half the volume, add the shrimp stock and continue cooking until the liquid is mostly reduced and somewhat viscous. Next, return the shrimp to the skillet, add the remaining 4 tablespoons of butter to the sauce, whisking constantly, until the butter is melted. Remove pan from heat, stir in lemon juice and serve immediately.  

4. Usually this sauce has more than is necessary for the shrimp, so it’s often served over boiled new potatoes or with a side of French bread, as something is needed to sop up the deliciousness. Personally, I like to use watercress or arugula for some greenery, as well as a peppery accentuation, to serve alongside the potatoes or bread.  

Andy Blanton is the Executive Chef at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.