N'AWLINS BBQ SHRIMP
Adapted from West Coast Prime Meats Cooks © 2015
- Two pounds 21/25-count shrimp, peeled and deveined
- One large lemon, cut in twelve small wedges
- One and a half cups BBQ Spice (see recipe)
- Four tablespoons olive oil
- Four garlic cloves, peeled and minced (to make two tablespoons)
- Three quarters of a cup dry sherry
- Three quarters of a cup cider vinegar
- Three cups tomato juice
- Two large Roma tomatoes, cut in 1/8-inch dice
- Half-cup plus two tablespoons herb butter (see recipe)
- Four 1-inch slices of sourdough baguette
- One bunch green onions, root ends removed and cut in two-inch pieces
- Four sprigs fresh parsley, leaves only, minced
- In a medium bowl or Ziploc food storage bag, mix the shrimp, the BBQ spice and the lemon wedges.
- Turn on the oven broiler. Melt the two tablespoons of herb butter, brush it on the four slices of sourdough baguette and arrange the bread on a sheet pan that will fit in the broiler. Set the bread aside and do not toast it yet.
- Place a large sauté pan on the stove over medium flame. Add the olive oil, then the minced garlic. Cook until the garlic becomes aromatic (about 30 seconds). Do not let the garlic brown.
- Add the spiced shrimp and lemons and toss the shrimp to cook them halfway.
- Pull the pan off the stove, add the sherry and cider vinegar and swirl the pan to deglaze it. Return the pan to the stove and bring to a simmer.
- Add the tomato juice and allow the liquids to reduce by a quarter, about three minutes.
- While the tomato juice reduces, toast the sourdough bread in the broiler. When golden brown on each side, remove, cut in half and reserve.
- Add the remaining herb butter, the Roma tomatoes and the green onions. Stir gently until the butter melts and incorporates, about one minute.
- Place in four bowls or, as we do at King’s Fish House, four small steel skillets. Sprinkle the parsley on top, place two pieces of herb-buttered toast on the side of each bowl and serve immediately.
- One pound unsalted butter, room temperature
- Quarter of a bunch of parsley, chopped fine
- One tablespoon fresh thyme leaves, chopped fine
- Half-tablespoon fresh tarragon leaves, chopped fine
Mix all ingredients together in a food processor and set aside.
- Quarter-cup kosher salt
- One and a half tablespoons paprika
- One and a half teaspoons dry thyme
- Quarter-teaspoon allspice
- One and a half tablespoons white pepper
- One and a half teaspoons cumin
- One tablespoon onion powder
- One tablespoon garlic powder
- Three tablespoons chili powder
- Three tablespoons cayenne pepper
- Half-cup dry oregano leaves
- One pound dark brown sugar
- One tablespoon crushed red pepper
- One tablespoon Coleman’s dry mustard
Place all ingredients in a stand mixer bowl, or if using a hand mixer, in a large bowl. Fit with the paddle beater and mix for one to two minutes on the lowest setting until well blended. Pour into a sealable container and store in a cool, dry spot for up to one month. Shake each time you use the spice to keep it well mixed.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photos courtesy of Alan de Herrera
The restaurant brand that changed the entire direction of a multi-unit restaurant company began with King’s Fish House on Pine Avenue in Long Beach in 1996...