Developed in the 1950’s at Pascal’s Manale, this iconic New Orleans dish isn’t made on a grill, with coals or on anything resembling a BBQ. It got its name because of the lovely brick color of the final dish. It is spicy, buttery and oh, so delicious!
Listen to me explain briefly about how to make this delicious shrimp, with some great tips along the way, by clicking the play button below:[sc name="neworleansshrimprotd"][/sc]
- 2 lb. (21 – 25 count) shrimp, shells on
- 4 tsp. Creole seasoning, divided
- 2 tsp. black pepper, divided
- ¼ cup extra virgin olive oil
- ½ medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- ¼ cup Worcestershire sauce
- 2 bay leaves
- ½ tsp. hot sauce, Crystal or Tabasco
- 2 Tbsp. butter
- 1 Tbsp. chopped chives
- Peel the shrimp, leaving the tails attached reserving the shells. Set the shells aside.
- Place the shrimp in a large bowl, sprinkle with 3 teaspoons Creole seasoning and 1 teaspoon of black pepper. Stir to coat the shrimp. Set aside.
- In a large skillet over medium-high heat, heat the oil. Add the reserved shrimp shells and sauté for 5 minutes. Remove the shells with a slotted spoon and discard. Make sure as much of the oil remains in the pan as possible.
- Add the onions and garlic and sauté for 1 minute.
- Add the wine, Worcestershire sauce, remaining teaspoon of Creole seasoning, remaining teaspoon of pepper, bay leaves, and hot sauce. Simmer for 10 minutes.
- Add the shrimp and cook 5 minutes stirring frequently.
- Add the butter and cook for an additional 2 minutes until the butter has melted completely. Don’t overcook your shrimp or they will be tough.
- Spoon into a wide soup bowl and garnish with chives.
- Serve with crusty French bread to sop up the wonderfully spiced, buttery sauce.
- You can substitute peeled and deveined shrimp for the shell on shrimp. Just skip step three.