There’s this restaurant in Atlanta (Perimeter) called Joey D’s Oak Room. They have this famous New Orleans Barbequed Shrimp on the menu. When I first tried it, I wasn’t so much a fan. The shrimps and sauce was flavorful but I thought it was too salty. Then I never really gave this dish a try again until this past Sunday.
My sister, Tram invited me over for a shrimp dinner. She made New Orleans Barbequed Shrimp using a new recipe she found on www.mrbsbistro.com. While she cooked it, I shot it impromptu on my camera.
The dish was beyond fantastic. The sauce was buttery and flavorful. The lemon slices made everything refreshing and so nice. Each shrimp was cooked perfectly and easy to peel. It wasn’t salty at all. Now break a small piece of toasted French bread and soak up that sauce. Do it again and again. YUMMY!
Here is the video on how she made it. Follow along or just print this post out to try the recipe.
New Orleans Barbequed Shrimp
1 /12 lbs jumbo shrimps with head and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
2 tablespoons chopped parsley
1 lemon, sliced
French bread for dipping
In a large skillet, combine garlic, Worcestershire, pepper, Creole seasoning and shrimps. Cook on medium temperature until shrimps are cooked on both sides (1 minute each side). Add parsley and lemon slices. Stir well. Add butter a few cubes at a time until melted. Remove from heat and enjoy with toasted French bread.
Savor the moment.