It’s easy to find popcorn shrimp, in fact, we are a popcorn shrimp nation. We are enthralled by endless shrimp platters and all-you-can-eat seafood buffets and love overstuffed po’boys, steaming bowls of scampi, takeout containers dripping with kung pao, and one of Louisiana’s favorite: Cajun seasoned shrimp. However, for those of us, that know shrimp know that popcorn shrimp is a fraud.
Increasingly, cooks are always wondering if we are eating the right shrimp. Like much of the food we eat, shrimp comes with issues: sustainability, eating locally and guarding against disease. In a chef’s world, the wonder what tastes the best. Almost 90 percent of the American shrimp supply is imported mostly from India, Thailand, and Indonesia. However, it has been a tough couple of years for imported shrimp due to an incurable bacterial disease that has devastated many shrimp farms.
Luckily in New Orleans and other shrimping capitals of the South, shrimp is still in good supply. When chefs look at the type of shrimp that they will be using, it all depends on the dish and region. South Carolinians insist on white shrimp whereas some people grew up on the wild taste of brown shrimp from the Gulf of Mexico. Pink shrimp have their fanbase as well as the Royal Reds.
In the aftermath of Hurricanes Katrina and Rita, Louisiana residents formed the White Boot Brigade, named after the shrimper’s rubber footwear and began a nationwide campaign to introduce it to chefs across the country. Gulf shrimp has become a huge success and is used in a variety of dishes. Now, people all over the US enjoy the delicious and unique taste of gulf shrimp, and here at Slap Ya Mama, we love to upgrade dishes with our delicious seasonings.
Dinner should never be boring in your household. With the help of Slap Ya Mama seasonings, your dishes will have that unique cajun taste that you love! No matter what type of shrimp you decided to cook, we hope that you enjoy this delicious shrimp recipe and share it with your loved ones.
New Orleans Barbecue Shrimp
- 2 lbs jumbo or colossal fresh shrimp, heads on
- 7 cups cold water
- 12 tbsp unsalted butter (divided)
- 2 tbsp fresh rosemary leaves (finely chopped)
- 1.5 tsp ground black pepper
- 2 tsp Slap Ya Mama Cajun Seasoning
- 2 shallots (minced)
- 4 cloves garlic (minced)
- .25 cup Worcestershire sauce
- .25 cup Slap Ya Mama Cajun Hot Sauce
- 2 tbsp fresh lemon juice
- .5 cup dark or amber beer
- 2 loaves French bread (for serving)
- Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
- In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
- In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Slap Ya Mama Cajun Seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
- Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.