BBQ Shrimp: A Quick Cajun Favorite

BBQ Shrimp: A Quick Cajun Favorite

Sarah Fromenthal, EvoOutdoors Team Member

www.evooutdoors.com

Do you love seafood, spices, butter, and crusty bread and want a quick weeknight meal (approximately 20 minutes total)? Well this is a meal that will quickly grab your heart by the tastebuds! Unlike the name suggests, this is far from your traditional ” BBQ” and requires no grill or BBQ sauce. Also, be warned in advanced that this is a finger food that is NOT meant to be neatly eaten, but instead, it encourages finger licking.

Now the original version that I have indulged in over the years contains an inordinate amount of butter, but I have knocked the butter content down from a pound of butter to under an individual stick of butter. Its also traditionally served with crusty bread to sop up all of the juice, but since we are going healthier I chose to use lightly steamed cauliflower.

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You will need:

  • About one stick of butter (my conscious only allowed me to use about 3/4 of a stick)
  • One can of your favorite beer
  • 1/2 Cup of green onion
  • 1/3 Cup of Worcestershire sauce
  • 1 Tbsp of liquid crab boil (I use Zatarain’s)
  • 1 Tbsp if cayenne pepper
  • 1 Tbsp of red pepper flakes
  • 1 Tsp of hot sauce (I’m partial to Louisiana Hot Sauce)
  • 1 Tbsp of kosher salt
  • 1 Tbsp of black pepper
  • 1 Tbsp of dried thyme leaf
  • 1 Sprig of fresh rosemary
  • 6 Cloves of minced garlic
  • 2 whole bay leaves (remove before serving)
  • 1 Lemon
  • Approximately one pound of large shrimp- de-headed but not peeled (the peelings enhance the flavor)
  • Juice sopping option (crusty bread, cauliflower, etc)

Melt the butter on a medium heat in a large saucepan. Once melted, add the beer and allow to simmer until some of the beer begins to evaporate. Once the beer is slightly reduced, add the green onions, garlic, bay leaves, Worcestershire, crab boil, cayenne, red pepper flakes, salt, pepper, thyme, rosemary sprig, and hot sauce.

Roll the whole lemon on the cutting boardĀ before cutting in half to release its juices, then squeeze the juice of the halves into the pan then drop in the whole lemon (don’t let the seeds fall in because it will add an unwanted bitterness).

Stir all the ingredients well and let them come to a low boil without allowing it to smoke. If for some reason you think it needs more liquid, add additional beer.

When ready, add the shrimp in but be sure they are laying in one flat layer to ensure they cook evenly. After approximately two minutes depending on size, flip them over and allow that side cook until shrimp is all evenly pink in color but not overcooked. Remove the bay leaves, then pour all this deliciousness into a large plate and serve with your favorite bread (or other option to soak up the juice) with a handful of napkins!

Enjoy!

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Sarah Fromenthal was born and raised in Southern Louisiana and has a strong passion for hunting, fishing, the outdoors and cooking.