Oceana Grill shares its savory barbecue shrimp recipe.
Locals know that barbecue shrimp has nothing to do with barbecue sauce or even a grill. The staple dish is a favorite in New Orleans kitchens. Oceana Grill’s Executive chef Kenneth Cornin, Jr. shares his recipe for barbecue shrimp inspired from his upbringing.
Recipe for Oceana Grill’s BBQ Shrimp
Ingredients for sauce base:
- 1 tablespoon olive oil
- 2 cups shrimp heads and shells
- 1/2 cup Worcestershire
- 2 tablespoons cracked black pepper
- 2 tablespoons Oceana Creole spices
- 1/2 teaspoon whole cloves
- 2 bay leaves
- juice of one lemon
Ingredients for BBQ shrimp:
- 2 pounds medium Louisiana or wild American shrimp
- cracked blacked pepper
- 1 cup sauce base (made from ingredients above)
- 1 cup heavy cream
- 1 cup butter
For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp head and shells (optional for flavored stock), stirring often, for five minutes. Add the Worcestershire, black pepper, Creole spices, cloves, bay leaves and lemon juice along with two cups water and bring to a boil. Once the liquid is boiling, reduce heat to moderate and simmer until reduction. Strain and reserve.
For the shrimp, season the shrimp with a little salt and lots of pepper. Put the shrimp and sauce base, cream and butter in a large cast-iron skillet over high heat. Bring the sauce to a boil and cook for five minutes. Remove the shrimp from the skillet and arrange on a platter or in individual bowls. Reduce the sauce by half until it’s a rich mocha color. Pour the sauce over the shrimp, and serve with French bread.
For more information about Oceana Grill, visit their website.
Created in partnership with Oceana Grill
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