Barbecue New Orlean's Style
Courtesy of the New York Public Library
Today we share this story in celebration of National Barbecue Month.
When I think of New Orleans two things immediately come to mind: the music of New Orleans barbecue has its roots in its Spanish and African culinary heritage. The Spanish who controlled New Orleans from 1736 to 1801, learned barbecuing from the Caribbean based Arawak-Carib Indians who did a lot of nonsauce barbecuing of meat on green wood grills they called brabacots. The Spanish translated the word to barbacoa, from which we get the English word barbecue. In New Orleans enslaved Africans adaptted to the ingredients available to them thus in New Orleans people often barbecue seafood.
New Orleans Barbecue Shrimp
Ingredients
2 pounds Jumbo Shrimp
1 cup dry white wine
1 cup bottled clam Juice
1 medium lemon, sliced
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt, divided
1 teaspoon black pepper
8 tablespoons butter, divided
1 cup chopped yellow onion
2 teaspoons minced garlic
1 cup mild barbecue sauce
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper sauce
2 tablespoons chopped chive
Method
Peel and devein the shrimp, leaving only the tails attached, reserving the shells. In a medium saucepan, combine the shells, wine, clam juice, sliced lemon, Old Bay, and 1/2 teaspoon kosher salt. Bring to a boil over medium heat. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock and reserve.Melt 4 tablespoons of butter in a sauté pan over medium heat. Add onions and a dash of salt. Sweat the onions until soft. Add the garlic and cook 1 minute. Add the shrimp stock, barbecue sauce, Worcestershire sauce, and 1/2 teaspoon pepper. Bring to a boil. Add the shrimp and cayenne pepper sauce. Cook for 4 minutes or so until the shrimp turns pink. Add the remaining butter. Sprinkle with chives and season with salt and cracked black pepper. Serve in bowls with crusty bread.
