Add Bbq Shrimp Topping Recipe
New Orleans style BBQ Gulf shrimp with a garlic mash.
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Ingredients
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BBQ Shrimp (New Orleans style)
Garlic Mashed Potatoes
Method
BBQ Shrimp (New Orleans style)
- 1
Prepare shrimp
Rinse the shrimp under cold water and pat dry with paper towels. If desired, remove the vein but leave shells on for best flavor. Season the shrimp lightly with 0.25 tsp kosher salt and 0.125 tsp black pepper; set aside.
- 2
Make garlic-butter sauce
In a large heavy skillet (cast iron preferred) over medium heat, add 1 tbs olive oil and 0.5 cups butter. Once butter is melted and starting to foam (do not brown), add the minced shallot, minced garlic (6 cloves) and the bay leaf if using. Sauté gently 1–2 minutes until fragrant and translucent—do not let garlic brown.
- 3
Season the sauce
Stir in 2 tsp Creole/Cajun seasoning, 1 tsp smoked paprika and 1 tsp light brown sugar. Cook 30 seconds to bloom spices. Add 0.25 cups dry white wine (or seafood stock) and scrape any browned bits from the pan. Let wine reduce by about half, ~1–2 minutes.
- 4
Finish sauce
Reduce heat to medium-low. Stir in 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce and 0.5 tsp hot sauce. Taste and adjust seasoning — add remaining 0.5 tsp kosher salt and 0.375 tsp black pepper as needed. Keep the sauce at a gentle simmer.
- 5
Cook the shrimp
Increase heat to medium-high. Add the seasoned shrimp in a single layer to the sizzling butter sauce. Cook 1.5–2 minutes per side (3–4 minutes total), spooning sauce over the shrimp, until shells turn pink and shrimp are just opaque. Do not overcook.
- 6
Finish and garnish
Remove from heat and stir in 2 tbs chopped fresh parsley and thinly sliced green onions. Let sit 1 minute so flavors meld. Discard bay leaf before serving. Reserve pan juices to spoon over the mash when plating.
Garlic Mashed Potatoes
- 7
Cook potatoes and garlic
Place the cubed potatoes and 2 garlic cloves in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.
- 8
Warm dairy
While potatoes cook, warm 0.25 cups milk and 2 tbs butter (and 2 tbs heavy cream if using) in a small saucepan or microwave until hot but not boiling. This helps keep the potatoes fluffy.
- 9
- 10
Finish mash
Stir in the warmed milk/butter mixture, 1 tbs cream cheese (if using), 1 tsp kosher salt and 0.25 tsp black pepper. Adjust seasoning to taste. Mash to desired consistency—add a splash more milk if you want a looser texture.
- 11