The name of this recipe has always been a mystery to me.  Barbecued shrimp would seem to be shrimp that it cooked on a barbecue grill – or at least it would be shrimp with a tomato type barbecue sauce.  This is a Cajun delicacy that is cooked in a cast iron skillet and is very addicting.  It is good in the winter as it warms you right up – or good in the summer when you sweat while eating it – and the sweat cools your body.

The recipe is in the first cookbook that Dave bought me on our 1 year anniversary (paper).  The original book is barely bound together and is full of lots of drips and notes as I have modified them over the past 31 years to be a little less fattening. Some of you may recall Paul Prudhomme, a famous Louisiana chef known for his cajun food.  It was aparent that he ate a bit too much of his food – and the fat that went along with it.  I beieve he did a lot of adaptation over the years to his recipes too, without losing much flavor and quality!

 

The original recipe states that it makes 2 servings for 1 pound of shrimp.  I believe it serves 3 easily and can be adapted just a bit to make enough for 4 servings.  If you are going to serve more than 4, I suggest you make the recipe twice.  There is something about the ingredients and shaking the pan with the stated amount of liquid and fat that keeps the sauce creamy.  Stirring the sauce with a spoon will not result in the same creamy texture – it will be much more oily.  Each batch will take only about 5-6 minutes.  It is also best served piping hot!  Please be sure to have all ingredients ready to go before you start since it’s a quick process and you don’t want to over cook the shrimp.

I typically purchase frozen shell on shrimp.  The shells protect the delicate shrimp when cooking and will keep them tender when cooked this way.  We often will shell the shrimp ahead of time and shorten the cook time by a minute or two.  It is a much messier affair when you have to peel the shrimp before eating them.  It can be a lot of fun to roll up your sleeves and dig in with your hands too!  You might need a few extra napkins or wet wipes on the table…and a bowl to place the shells into.

Cayenne pepper can be quite overbearing. I love the heat, but I cut the original 1 tsp in the seasoning mix back to 1/2 to 3/4 tsp.  You can decide how hot you like it and modify this incredient accordingly. The seasoning quantities are not critical – but a good guide.

Also, a note about stock and the beer… Shrimp stock can easily be created by using chicken stock and adding shrimp shells (or heads if you get them fresh).  The stock and shells simmered together for about 20 minutes will result in a delicious sauce. Chicken stock is a very easy and tasty option for the sauce too.  With the boxed stocks readily available, it is easy to open and use a small amount and keep the rest in your refrigerator until you need it for somethoing else.   I also hate opening up a warm beer and only using 1/4 cup.  My best advice is to open a cold beer as you are beginning to prep for making this meal and set aside 1/4 cup and let it warm up a bit before adding it to the sauce.  Of course, you should drink the remainder of the cold beer as you cook!

 

 

Any large skillet will work for cooking this recipe, but I believe a cast iron skillet is the best.  You do not need a non stick pan to make this recipe.  Most of the time, we just serve the shrimp with crusty bread and a tossed salad.  Rice is always nice too, but really not necessary.  You definitely need something that will temper the heat of the sauce with the shrimp though.