Tiffany Derry's New Orleans-Style BBQ Shrimp | Bobby's Triple Threat | Food Network

Hey, y'all, I'm making barbecue shrimp. And I'm not talking about get the grill out. We're talking about New Orleans-style barbecue shrimp. And the difference here is about shrimp and sauce. You're going to want to heat your pan. We use head-on shrimp, seasoned with salt. You can do 16-20. You can do 10-15. Whatever that number is, that's about how much would be in a pound. I'm going to use some Creole seasoning, about a few layers here. My pan is heated up. I'm going to add my oil. You can do a canola, a little bit of vegetable oil, because you're going to sear this a little. Woo! Now we cooking. If you don't hear that, you are not cooking, OK? I want to give it a little bit of room. Just do one more round. You see that when I put that oil, it instantly started sizzling. That's good. You can see that color. It's already happening. This is seconds in the pan. Add our garlic to our shrimp. I want it to brown slightly. Those can come out. Again, we're going to cook all of this. So this is still not cooked in the center. We're going to finish it in the sauce. That's where I want to be. I want all of the, like, crumbs of that shrimp. I want all of that flavor. De-glaze the pan with a white wine of your choice. We're going to add in our worcestershire. So I'm using a lager beer. It's not going to take over the dish. And then we're going to add a little hot sauce. And just put a few squirts. You can always add more later. A little chili flakes. I like to add in rosemary. It gives it a little something else. And you've got to put the lemon, all right? I put it in there. I'll take it out later. You want to use quite a bit of black pepper, probably too much. You'll notice I have a little bit of that Creole seasoning left. Add that right into my sauce as well. I'm going to bring this up to a boil. Go ahead and slide that shrimp in. I know you're waiting on the butter. There's going to be some butter in some southern cooking. It's about three to four ounces here. So we're going to do something we call montabur. Bring the butter together with the sauce. You can see it instantly starts to get thicker. And you get this gloss. Serving, right? Let's chop up a little bit of parsley. Sauce is looking good. You want it to be fully cooked. You want it to be a little opaque in the center. Add a little chopped parsley here. And if you have a really big bowl, you can just put it all on there. But you know what? I've done all this work. I want to make it nice. You're going to just slather that juice all over. Lord, have mercy. You take some toasted baguettes, because you're not going to let this sauce sit here. You're going to want a nice little mound. Here's my favorite part. So when you get this shrimp, you're going to want to twist. And that right there, all of that juice, all of that flavor. Take that shrimp, get it in that sauce right there. See that bread? And when I tell you this barbecue shrimp is what dreams are made of, you can thank me later.