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.
- 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
Melt butter in a chef’s pan over medium high heat.
Stir in the minced chipotles and adobo sauce.
the Worcestershire sauce
the shrimp stock
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.