NOLA Barbeque Shrimp

Not like any other barbeque you’ve had, but sooo delicious.

2 Tbsp olive oil 

½ onion

2 Tbsp garlic 

3 bay leaves

3 lemons (juice and zest)

2 cups water

½ cup Worcestershire 

¼ cup white wine

2 Tbsp Cajun seasoning

(Optional shrimp shells)

For the final dish: 

1 lbs shrimp deveined 

2 cups cream 

2 Tbsp butter 

1 Tbsp chives 

1 Tbsp cajun seasoning

For seasoning: 

2 ½ Tbsp paprika

2 Tbsp salt 

1 Tbsp pepper 

1 Tbsp onion powder 

1 Tbsp cayenne 

1 Tbsp oregano 

1 Tbsp Thyme 

2 Tbsp garlic 

Start by deshelling and cleaning your shrimp, you can use the shells in the sauce, or you can use frozen shrimp thawed in salt water, it’s still delicious. 

Saute onion and garlic until soft in large sauce pan. Add bay leaves, lemon zest and juice, water, Worcestershire, Cajun seasoning, wine, water, and shells. Bring to a boil for 30 minutes. Strain everything into another sauce pan then bring the liquid back to a boil. You need to reduce this to a thick syrup about 4-5 Tbsp worth, which can take 15-20 minutes stirring occasionally. As it gets more reduced you need to pay more attention to make sure it doesn’t burn. 

To make the final dish, coat shrimp in some Cajun seasoning and saute in 1 Tbsp butter until cooked. Set aside shrimp, add cream and barbeque sauce, stir and bring to a simmer. Once heated add another Tbsp butter, whisk. Pour the sauce over shrimp and garnish with chopped chives. Serve with crusty French bread.