In our popcorn shrimp nation, we can’t resist the allure of endless shrimp platters, seafood buffets, overstuffed po’boys, and flavorful Cajun seasoned shrimp. However, questions arise about sustainability, local sourcing, and ensuring the best taste. Nearly 90 percent of American shrimp comes from imports, primarily India, Thailand, and Indonesia.
Fortunately, in New Orleans and other shrimping capitals of the South, shrimp remains plentiful. Chefs consider the dish and region when selecting the type of shrimp to use. South Carolinians prefer white shrimp, while Gulf of Mexico brown shrimp evokes nostalgia for some. Pink shrimp and Royal Reds also have devoted fans.
Louisiana residents formed the White Boot Brigade after Hurricanes Katrina and Rita, promoting Gulf shrimp as The King of Shrimp nationwide. It has since become a resounding success, delighting people across the US with its distinct flavor. At Slap Ya Mama, we adore enhancing dishes with our delicious seasonings, ensuring your dinner is never dull.
With the help of Slap Ya Mama seasonings, your household can enjoy the unique Cajun taste that you love. Whether you opt for white, brown, pink, or Royal Reds, we hope you savor the flavors of our mouthwatering shrimp recipes and share them 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.