After eating New Orleans Barbecue Shrimp for years, and from many different sources, This is what I finely came up with. The Certified Executive Chef that I did an intern under said that “this is the best bite of food I ever placed in my mouth, a perfect balance of flavors.” Be ready to roll up your sleeves and make sure to dip crispy crust bread into the sauce. Can garnish with a grilled lemon slice.

Ingredients:

• 4 Pounds unsalted European butter
• 2 Quarts extra virgin olive oil
• 30 cloves crushed garlic
• 15 whole bay leaf, whole
• 1 Tablespoons rosemary leaves
• 1 Tablespoons ground rosemary
• 1 Tablespoons basil leaf
• 1 Tablespoons oregano
• 2 Tablespoons kosher salt
• 1 Tablespoons cayenne
• 1/2 cup paprika
• 1 Tablespoons white pepper
• 1/3 cup lemon juice
• 10 Pounds Jumbo Shrimp - In New Orleans, they serve this dish with the heads on. It does develop more flavor, but can use headless, and even easy-peel shell on if necessary.
  Be Adventurous

Loaf of a crispy crust bread.

Directions:

1. In a large pot, combine all ingredients except the shrimp.
2. Simmer for 30 minutes to extract and develop as much flavor as possible, being careful not to scorch, low heat is all you need.
3. Add the shrimp. I use a thermometer in the sauce. Shrimp are fully cooked at 120’F. I allow the sauce to reach a temperature of 140’F which is in the safe food zone.
4. Serve in a bowl with plenty sauce and crusty bread.

Note:

It has been my experience that when people say they don’t like seafood, it is often because the seafood was not cooked properly. Over cooked shrimp is tough, rubbery, and chewy. Undercooked shrimp is slimy and can be a health risk. Typically, cooks can tell when they are done when they turn an opaque white with some pink and bright red accents. Because of the deep color of the sauce, this method is less predictable which is why I use a thermometer. Overall, this is too expensive of a preparation to risk over/under cooked shrimp, and My grandmother would come out of her grave and slap me upside the head if I messed this up.

Enjoy, give feedback, and Laissez les bon temps rouler!