Need a little spice in your life, a little get along in your step? This recipe will cure all your needs and fill your belly. Come one, come all and line up for this delicious recipe.
This recipe was inspired by Mr. B’s Bistro’s Barbecue Shrimp and an adaptation of a late 1990s Gourmet Magazine recipe. For those of you unfamiliar with Mr. B’s Bistro, it is a NOLA institution and part of the Brennan Family restaurant empire. Mr. B’s is known for its Barbecue shrimp, a saucy dish with jumbo shrimp, head and tail on, served in a cayenne, herb and butter sauce spiked with Worcestershire Sauce and served with a half loaf of hot crusty French bread. The servers bring you out a bib to eat the dish because peeling the shrimp and eating it can be a messy endeavor. Whenever I am in NOLA, I try to stop by Mr. B’s Bistro just for the barbecue shrimp because it is one of my favorite dishes and eating it is akin to a social event.
When Baby Lady and I went to the 2011 Jazz Fest, I took her to Mr. B’s for the barbecue shrimp. She had heard me talk of it for years and had never had it or been to NOLA. Although she liked the flavor of the dish, she hated that it came with the shells and head on. She doesn’t believe eating your food should be messy social event but is something you do with dignity. She couldn’t understand why you couldn’t make the dish without the shells and heads. This led to considerable discussion both with me and the waiters, all explaining the shells and head provide depth of flavor and character to the dish. She was unimpressed which started a longterm discussion of how to make the dish without the shells so she could eat it with proper manners. This dish is a culmination of all of those discussions. It has wonderful spiciness, richness, great depth of flavor and character but none of the head and shells. Also, because it had no shells, it could be served with rice instead of bread which is what we did. It’s quick and easy, perfect for a weeknight meal. Try it. You will like it.
Ingredients
- 5 tbsp butter, unsalted
- 1/4 cup Zinfandel wine
- 2 tablespoons Worcestershire sauce
- 2 canned chipotle chiles in adobo, minced, plus 3 teaspoons adobo sauce
- 2 large cloves garlic, minced
- 1 1/2 teaspoons salt
- 2 lb 21-25 shrimp, peeled and deveined
- 2 Tbsp Shrimp stock
- Accompaniment, white rice
Instructions
Melt butter in a chef’s pan over medium high heat.
Stir in the minced chipotles and adobo sauce.
the Worcestershire sauce
the wine
the shrimp stock
the garlic
Turn the flame on high and let sit for 1 minute. Add the shrimp and toss
Add some salt
Continue to toss the shrimp for roughy 4 – 5 minutes until the strip is just barely cooked through.
Serve over rice and enjoy.
REMCooks 
Awesome pictures!!
Thank you for dropping by and your nice comment. Hope to see you around.
Such a beautiful dish, though, I think it may prove a bit too hot for me. Then again, I’ll never know unless I try it, eh?
Actually, you will be surprised at how mild it is but then again i guess mild/hot is in the eye of the beholder/tongue of the taster. I like this dish and I love hot food. I find this very tame by any measure but it is remarkably full of flavor.
Oh, I will try this, following the recipe exactly. I love shrimp and doubt that it would be so hot as to be inedible, especially given your description. I can always adjust the heat the 2nd time around — and there will be a 2nd time, guaranteed.
Let me know how you like it. I am definitely going to try your mussel and calamarata dish and will let you know what we think.
Richard, just trying out a comment to see if it works now.
It does. 😀
Yay! My daughter fixed it. 🙂
This sounds VERY good! I have a chipotle sweet potato recipe that I bet would be GREAT longside this dish. I look forward to trying it soon, as I have 3 sweet potatoes that have been calling me all week.
Thanks for dropping by and your nice comment. I’m glad you like the dish. I’m not a huge fan of sweet potatoes because of all the extra ingredients people put in it. I like mine plain with a little salt, pepper and some butter but chipotle sweet potato sounds very good.