Ready in 45 minutes
This is a "lightened" version of one of New Orleans best and most beloved "blue collar" dishes. Peel-n-eat shrimp in a spicy warm broth. Get plenty of bread to sop up the sauce. You'll love it, "I Gar-on-tee" !!
Mix the spices together and set aside.
Saut the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.
Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.
To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.
Adapted from recipe by:
Chef Terry Conlan, Lake Austin Spa & Resort
Presented at Fiesta Culinary School, 10/29/04
You can peel the shrimp before cooking, but you'd miss the point and some of the flavor. Instead, roll up your sleeves, tuck that napkin into your collar, open an adult beverage and get in and get you some!
bbrandenburg10 3y agoAwesome with a bowl of grits!
LilyBear 4y agoWow :( I saw that 2 tbsp cajun spice may be too hot for my family and I, so I used only 1 tbsp, but this was so hot that I couldn't serve it. And I do like spicy food. Maybe it was the type of cajun spice mix? I bought it at my local grocery store, nothing fancy.
GarlicQueen 6y agoMade it, loved it!! Recipe was easy to follow also.
jrpittman 6y agoI would strongly suggest making this dish with peeled shrimp with tails as this does get very messy. I enjoyed the sauce but suggest cooking the garlic and onions longer so they get crunchy... it would add nice bit of texture.........
omeomy 7y agoThere are much better recipes for real NOLA bbq shrimp around. At Pascals Manale (where this dish became famous) a chef could be fired instantly for frying the shrimp separately in just oil/butter!
hanan@home 7y agoWonderful! My husband and I loved it but my 12 year old couldn't get enough!
topper470 8y agoYou can peel the shrimp before cooking, but you'd miss the point and some of the flavor. Instead, roll up your sleeves, tuck that napkin into your collar, open an adult beverage and get in and get you some!
lovey50 9y agoMy husband LOVED this...made it w/peeled tail-on shrimp and used shrimp shells to make stock, since I had no fish stock or clam juice. I found it a bit heavy on the worcestershire, probably since I gave it a few extra glugs. I baked a fresh sourdough loaf (frozen from Whole Foods), and it was lovely. Also I sauteed the shrimp in a pat of butter and a glug of olive oil, since I didnt trust the Pam to do the job. I will follow directions to a T next time, and my husband insists on a second time. He's taking the leftover juice and bread for lunch tomorrow...lovely on a day w/temp's in the 20's.
conviare 10y agoWow! Roll up the sleeves and get a community towel. This is a great tasting recipe that will make you think of New Orleans. Will definitely do this again!
promfh 10y agoYou can peel the shrimp before cooking, but you'd miss the point and some of the flavor. Instead, roll up your sleeves, tuck that napkin into your collar, open an adult beverage and get in and get you some! [I posted this recipe.]