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So, years ago when I first started this blog, I shared this New Orleans-Style Barbecued Shrimp. The recipe remains the exact same but because it needed a little facelift (my blogging skills have gotten a lot better since those days) I am bringing it back from the archives and putting it straight in your faces. Basically? I am telling you that you need to make this recipe NOW if you love cajun flavors. Because this dish? It’s got it going on.
Any food coming from New Orleans makes my heart beat a little faster. I absolutely love the city, the culture, the food– everything about it! My Mother-in-Law makes a Barbecued Shrimp recipe from Paul Prudhomme’s Louisiana Kitchen Cookbook and it is to die for; however, this blog is supposed to be health-conscious and that recipe calls for a load of butter! So, you know me…I had to put my Whole30 magic on that dish and boy-oh-boy is it still fantastic!
My favorite time to whip up this super easy dish is when my hubby has friends over (I just double or triple the recipe). I throw it on a platter, give them a bowl for the shells and tons of napkins and let them go to town! I obviously join in on the fun. There is just something so festive about getting your hands dirty over a meal with your good friends, a cold beer, and a good conversation. Give it a try this summer when you have some friends over! (oh, and if you are NOT being well behaved and trying to impress some guests, serve it with some toasted french bread to soak up all of the good sauce!)
If you are trying to keep this New Orleans-Style Barbecued Shrimp dish Whole30 compliant, it goes great over cauliflower rice, zoodles, spaghetti squash, or even a big salad!
SHOP THE POST.
For another delicious shrimp dish, try my Shrimp Brochette!
- 1 tsp. cayenne pepper
- 1 tsp. black pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. crushed red pepper
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried rosemary leaves
- 1/8 tsp. dried oregano leaves
- 1 lb. shrimp, shell on and deveined
- 1/2 lemon, sliced thinly
- 1 tbsp. olive oil
- 2 small shallots, finely diced
- 2 cloves garlic, minced
- 1/2 cup seafood stock
- 2 tbsp. ghee
- Combine all of the "herb and spice mixture" ingredients and set aside.
- Heat a large skillet over medium-high heat. Add in the olive oil and ghee and heat until the ghee is melted. Swirl the pan so that it is evenly coating the bottom of the skillet.
- Add in the garlic and shallot and saute until the shallots are softened and fragrant, about 2 minutes.
- Add the lemon slices and saute until slightly softened, about 1 more minute.
- Add the shrimp, herb and spice mixture and seafood stock. Bring the liquid to a simmer and cook, stirring occasionally, until the shrimp is cooked through, about 5-6 minutes.
- Serve and Enjoy!
What if you have shell-on, tail-on but not deveined shrimp?
Also, how do you feel about wild-caught bags of frozen shrimp from Whole Foods?
You’ll need to make a shallow cut in the back of the shrimp and pull out the vein. And the wild caught frozen bags are great!!