Mr. B's Bistro in New Orleans Barbecued Shrimp

One of our favorite restaurants in New Orleans is Mr. B's Bistro located in the French Quarter.  Their signature dishes include Gumbo, Barbecued Shrimp, and Bread Pudding with Irish Whiskey Sauce. 



In New Orleans, barbecued shrimp means sauteed shrimp in a Worcestershire-spiked butter sauce. These are especially messy since the shrimp are served with the heads and tails on, so you need to dig in to enjoy and have plenty of paper-towels on hand.



Mr. B's is known for their barbecued shrimp, and with good reason. The biggest trick to making this taste like theirs is to not hold back on the butter. The three sticks of butter called for in this recipe seems a bit excessive, but are definitely key to the flavor, richness and consistency of the sauce. Another tip to keep in mind, to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. Whatever you do, don’t overcook the shrimp or they’ll become tough and hard to peel.  Enjoy and remember: Laisse-Bon Temps Rouille!  =)

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) COLD unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.


Yield: 4 appetizers or 2 entrees