Louisiana barbecue shrimp (my way)

I have no idea why it's called “barbecue" as there is little to nothing to do with barbecuing but hey who cares this is one decadent delicious dish.

So we are in New Orleans with The Counting Crows, oh my what a city for food I nearly lost my mind as well as my bank balance as I bought so many spices, rubs, gadgets and of course Mardi Gras beads! One evening we go out to dinner, hooray I say no cooking and someone else is cooking for me, what a treat !

So we are in this restaurant and the gauntlet has been thrown down, I am told “girl you have to learn how to make this barbecue shrimp" chirps in Adam, so needless to say this is my version of New Orleans Barbecue Shrimp and made for The Counting Crows on their return to Ireland to perform at the Olympia theatre, was it a hit I hear you say...yes and much to my delight and relief I passed the test! I also served my creamed corn and various other southern delights see older post for the creamed corn & the Jim Bean Ribs recipes...

Cooking time 10 mins. Serves 4

24 large tiger prawns shell & head intact

150 g butter( please do not even think of using margarine or oil)

1 tbsp Cajun seasoning

2 tbsp Worcestershire sauce

1 large frying pan, paella pan or skillet*

1.On a high heat, melt the butter, add all the shrimp sauté on one side till the shrimp turns pink about 3 to 4 minutes.

2.Throw in the Cajun spice & Worcestershire sauce, turn the shrimp over cook for a further 5/6 minute or until totally pink in colour.


Tips & Tricks

If you would rather not look at the beady eyes of the prawns/shrimp, peel & devein the prawns and cook them the same way.

*the prawns/shrimp need to be flat in the pan to allow even cooking hence the large flat pan, skillet or paella pan required.

Serve with a warm finger bowl, empty bowl for shells and no cutlery, get stuck in and get messy...