BBQ Shrimp

If you’re not familiar with BBQ Shrimp, you should know this isn’t the kind of BBQ Shrimp you put on skewers and cook on the grill, although that sort of shrimp can be very tasty. THIS is the kind of BBQ Shrimp swimming in its buttery, garlicky, wonderful cooking liquid, and served in bowls with lots of French bread to sop up the delicious sauce. ( I can’t even type that without my mouth watering.)

I first had BBQ Shrimp as an appetizer at Mr. B’s Bistro in New Orleans in the 1980s. The BBQ Shrimp arrived at the table unpeeled and heads-on, in a bowlful of thin, brown, buttery sauce. This was easily the messiest food I’d ever eaten in public, but, as I recall, those shrimp were so incredibly good we ordered another round for the table after we’d finished the first one. I don’t remember what I eventually ate as an entrée, but no doubt that was good too. I’ve never had disappointing food at Mr. B’s. In fact, I always try to stay at the Hotel Monteleone when I’m in New Orleans, and you should, too. Mr. B’s is across the street, the Carousel Bar is right downstairs, and there’s secure French Quarter valet parking. THAT, friends, is my idea of a good time.

Anyway, back to the shrimp: Most BBQ Shrimp recipes call for jumbo shrimp with the shell on, meaning you have to peel the shrimp at the table which accounts for 85% of the mess because they’re in all that drippy butter sauce. Happily, I’ve discovered that tail-on but otherwise peeled shrimp are a perfectly acceptable substitute, and it makes them fork-friendly. You’re still going to need plenty of crusty French bread–otherwise you’ll have people actually licking the bowl. The bread gives you a reliable vehicle to get the rest of that sauce into your mouth, which is great because bowl-licking remains frowned upon, generally. You might still want a bib, though.

Another handy thing about BBQ Shrimp is that if you go to the seafood counter at most any grocery store these days, you can buy exactly as many shrimp as you need. A dozen per person is ample, and there’s no reason to buy, and possibly thaw, more shrimp than you’re going to use at a time. Beyond that, butter, Worcestershire sauce, garlic, wine, lemon slices, and Creole seasoning will get you where you need to go. BBQ Shrimp are quick and they could not be easier. Did I mention that they’re utterly delicious? They are! Enjoy!