My husband has asked me to make this for a year now. We got a bunch of shrimp right off the dock and the first thing I thought after the Shrimp n' Grits I make was to finally make this for him. As soon as I found the recipe he gave me a year ago I thought, is this name right? and I'm changing this up for sure! I am glad I did because it was a HUGE hit and has been requested to be made again and again.
Why oh why is it called barbecue shrimp??? Beats the heck out of me because it has nothing to do with BBQ. I do know it was started by an Italian restaurant in New Orleans long ago and is now a staple in New Orleans. I am not a fan of the name and wanted to call it something different but, it is what it is... and it is DELICIOUS! There are many different versions of BBQ Shrimp out there. Mine is the best of course ;-). It is less spicy since my kids eat it and well, I'm a wimp. You can make it with more heat very easily though.
Mrs. Milly's BBQ Shrimp:- 2lbs. 16 Count Shrimp, still in shell but headed
- 2 1/2 Sticks of Butter
- 2tbsp Coconut Oil
- 3 Cloves of Garlic, minced
- 1/4-1/2 cup Sweet Onion, diced small
- About 6 shakes of Worcestershire Sauce
- 1/4 cup Chicken broth
- 1 Green Onion
- 2tbsp Louisiana Brand Seafood Boil (powder not liquid)
- 1/4tsp Thyme
- 2 Bay Leaves
- 1 Lemon, juice and save peel to add in pot
- 1tsp Apple Cider Vinegar
- 1/4tsp Ground Cayenne Red Pepper - *This is were you can add more heat. Use more and add some red pepper flakes if you want too.
- Melt Butter and oil in a large skillet.
- Add sweet onion and garlic. Cook for 3 minutes.
- Mix in all other ingredients, but shrimp.
- Once to a medium low heat add shrimp right in pot
- Once shrimp is cooked thru serve up with some warm French or Italian bread for dipping.
~Mrs. Milly~
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| See the Juice down in there?! That's the good stuff! |
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