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!
- 2 lb. (21 – 25 count) shrimp, shells on
- 4 tsp. Creole seasoning, divided
- 2 tsp. black pepper, divided
- 1/4 cup extra virgin olive oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1/4 cup Worcestershire sauce
- 2 bay leaves
- 1/2 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.