New Orleans Style BBQ Shrimp Recipe Video on DCS Grill

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: homemade Worcestershire

Soy sauce is more accessible and less expensive.

Begin with a little fresh lemon juice and whisk in some extra-virgin olive oil.

Add some creole seasoning blend and dry white wine, followed by fresh garlic paste, salt, and fresh cracked black pepper to taste; whisk together well.

Add the shrimp (colossal, peeled, deveined, tail on) to the marinade and toss well to coat; reserve the peels for later.

Refrigerate the marinated shrimp while preparing the sauce.

In a pan, heat some olive oil and sauté finely diced yellow onion over medium-high heat for a couple of minutes.

After about a minute and a half, add garlic paste and cook for 30 to 45 seconds, stirring continuously.

Deglaze the pan with dry white wine, then add Worcestershire sauce, a quartered lemon, and the reserved shrimp peels; stir everything around.

Add more creole seasoning, finely ground black pepper, 1/4 teaspoon of Old Bay seasoning, 1 teaspoon of paprika, and 1 bay leaf; let simmer for 5 to 8 minutes until the stock thickens up.

Top with a little more dry white wine and cook for about a minute for the flavors to meld together; then turn off the burner.

Strain the stock through a strainer and press out the liquid, pouring it back into the pan.

Toast slices of French bread on the grill for 30 to 45 seconds per side until nicely toasted; set aside.

Grill the shrimp on medium-high direct heat for 2 to 2.5 minutes per side, then remove to a pan and set aside.

Bring the strained sauce back to a simmer over medium-low heat and add chopped fresh parsley.

Whisk in diced cold butter a few pieces at a time, whisking continually until fully melted.

Add the grilled shrimp to the sauce and stir everything together.

Divide the shrimp evenly over the toasted French bread and top with the sauce; garnish with freshly chopped green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens