New Orleans style barbecue shrimp
Binging with Babish · ♥ 121.4K likes · 6.4M views · 9 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup Worcester sauce
- 1 whole lemon
- 2–3 cloves medium cloves of garlic
- peppercorns
- 1 tsp finely chopped rosemary
- 2 sticks butter
- 1 tbsp chopped fresh parsley
- rice
- salt
Wash the rice thoroughly, add it to one and a half times its volume in boiling water, cover and bake at 350F for the time you would normally boil it. Fluff with a fork, check for doneness and season with salt.
- 2 tsp paprika
- 2 tsp kosher salt
- 1 tsp mortar and pestle pep
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp dried oregano
- vegetable oil
Whisk together two teaspoons paprika, two teaspoons kosher salt, one teaspoon hand-ground pepper, one teaspoon garlic powder, one teaspoon onion powder, a teaspoon of cayenne, a teaspoon of thyme and a teaspoon of dried oregano for the creole seasoning.
Emeril's Creole seasoning
Preheat a very thin layer of vegetable oil in a stainless steel skillet and lay in the head-on unpeeled shrimp; cook one minute on one side.
- head-on unpeeled shrimp
Crush in the garlic, add a pinch of the ground pepper and a bang of the creole seasoning and toast one more minute.
Deglaze with the Worcester sauce, the lemon juice and the chopped rosemary; mix and bring to a simmer.
Lower the heat well down and add the butter three pads at a time, stirring and melting each addition so it emulsifies into the sauce, until all two sticks are in.
With the last pad of butter add the chopped parsley, holding some back for garnish, and stir until the butter is completely melted.
Serve with the long-grain white rice and plenty of the sauce.
Serving barbecue shrimp with rice