The Tipsy Tennessean: Enjoy New Orleans Style BBQ Shrimp and a French Quarter-Style Hurricane Cocktail!
Share a Bowl of Warm & Buttery Cajun-Spiced Southern Shrimp Tonight!
Of all the Cajun dishes that I make, New Orleans Style BBQ Shrimp is probably the easiest to make and tastiest! It is perfect recipe for a casual dinner party for 2 or 20. Serve from the pan that it was cooked in for a communal dish.
Don’t miss a drop of the warm buttery and peppery sauce.
Peel the shrimp, soak the bread in the butter sauce and make sure you have plenty of napkins to pass and great cocktails to drink! Don’t dare skimp on the black pepper; this IS what makes the recipe what it is!!!
The compound butter mixture can be doubled and then the other half can be frozen for anytime you need a quick appetizer or meal with friends. I wouldn’t think of using any other than sweet succulent shrimp from the south. Don’t compromise; it DOES make a difference.
Mardi Gras is in full swing but this traditional Louisiana dish can be served any time of the year. Serve with fruity off-dry white wine, your favorite beer or a French Quarter favorite, the New Orleans style Hurricane Cocktail–my personal favorite!
Get both recipes and start cooking and sipping!
- ½ cup diced onion
- 2 T minced garlic
- 2 T olive oil
- 20 large shrimp *Southern shrimp for Florida,Georgia or Louisiana
- ½ can of beer or ½ cup white wine
- Chopped green onions
- Chopped parsley
- Grilled Slices of French Bread
- RECIPE FOR COMPOUND BUTTER:
- 4 sticks unsalted butter at room temp
- Juice from ½ lemon
- zest from lemon
- 1 large shallot, diced
- 11/2 to 2 T Cajun Seasoning *The best is Tony Chachere's
- 1 T Ground Black Pepper
- Dash of Worcestershire Sauce
- Dash of Tobasco
- To Make Compound Butter:
- Mix butter in an electric mixer with a paddle attachment until smooth.
- Add all the remaining ingredients and mix until incorporated, scraping sides of bowl with a spatula to ensure even distribution.
- In a large skillet, sautè onions and garlic in olive oil until just soft and a bit translucent
- Increase to medium high heat and add shrimp to skillet
- Pour in the beer (or wine) stir and toss and let the broth thicken a bit
- Add compound butter to shrimp; swirl & stir until butter is melted & bubbling
- Garnish with parsley and green onions
- Serve in skillet with crusty bread
- Tobasco,for passing
New Orleans Style Hurricane Cocktail Recipe
1-1/2 oz white rum
1-1/2 oz Jamaican dark rum
3 oz fresh orange juice
3 oz unsweetened pineapple juice
1/2 oz grenadine syrup
Directions: Combine all ingredients and mix. Pour over crushed ice in hurricane or tall cocktail glass. Garnish with a slice of orange and maraschino cherries.