Happy Mardi Gras y’all, and as they say in New Orleans,“Laissez les bon temps rouler!” I’d love to share one of my favorite recipes for Mardi Gras or any day.
I mentioned in an earlier post how much we love New Orleans and one year we spent a very non-traditional Thanksgiving there. One of the dishes we had for our Thanksgiving dinner was Spicy New Orleans Style Shrimp, or sometimes this bowl of goodness is called New Orleans BBQ Shrimp. Whatever you want to call it, it is amazing!
After discovering the shrimp dish in The Big Easy, we began to notice it on other menus in the South and would always order it and were never disappointed. I finally decided I was going to attempt to make it at home and keep trying recipes until I found one that would rival the restaurants where we had enjoyed it.
With a stroke of luck, I hit the jackpot with the first one I tried and it was so easy! The thing I love about this particular recipe is that it goes together in one pan and most of the ingredients I keep on hand. Honestly, the dish is really all about the sauce. You’ll want to sop up every single drop, which is why you serve it with hot crusty French bread. Once when I made it, my husband and I had just a little left and he said, “Don’t throw out the sauce, I’ll put it on my eggs in the morning.” Lol.
I have made this several times to serve as an appetizer, but have also added a Caesar salad or steamed broccoli and served it as an entree. It always gets rave reviews.
One side note, if I’m serving it for company, I do transfer it to a baking dish, so I’m not serving it in a skillet. Enjoy!
Spicy New Orleans Style Shrimp
- 1 lb white tiger shrimp
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 2 tbsp sweet chili sauce
- 1 tbsp Worcestershire
- 1 tsp chili powder
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sriracha hot sauce or tabasco
- 4 cloves garlic minced
- juice from 1/2 lemon
- salt and pepper to taste
- 2 tbsp parsley chopped
Peel and devein the shrimp.
Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
Remove skillet from the heat and let cool for a couple minutes.
Add the shrimp and toss it around so that it’s fully immersed in the sauce.
Cover with foil and refrigerate for at least 30 minutes to 4 hours.
Preheat oven to 400 degrees.
Bake shrimp for 10 to 15 minutes.
Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
3 thoughts on “Don’t Throw Out the Sauce!”
Good things and as a native New Orleanian, thank
Must try it; that liquid smoke has been on the shelf forever!
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