SPICY ASIAN CAJUN BBQ SHRIMP WITH GRILLED BAGUETTE
“Barbecue shrimp in New Orleans has nothing to do with a grill, a pit, or even barbecue sauce. Barbecue shrimp in New Orleans is a dish of butter-poached shrimp flavored with dried spices and herbs. It’s what happened to shrimp scampi as it traversed the Atlantic and crossed the levies of the mighty Mississippi. In the 19th century, trade routes opened between Sicily and New Orleans and thousands of Italians migrated to New Orleans. By 1870, New Orleans claimed the largest Italianborn population in the United States — even greater than the New York City area! A more recent immigration trend in the region has been the Vietnamese, leading to the introduction of new flavors into this Southern dish.” — Virginia Willis
Serves 6
1 baguette, cut into thirds and halved
lengthwise
1½ pounds extra-large (16/20-count)
shrimp
1 tablespoon Homemade Creole
Seasoning (see below*), or to taste 8 tablespoons (½ cup) unsalted butter,
cut into cubes
6 garlic cloves, finely chopped ½ jalapeño, or to taste, seeded and
chopped
1 tablespoon finely chopped fresh
ginger
1 tablespoon finely chopped lemongrass Juice of 1 lemon
1 tablespoon hot sauce, or to taste 1 teaspoon fish sauce
Coarse kosher salt and freshly ground
black pepper
1. Heat a grill pan or skillet over mediumhigh heat. Working with a few pieces at a time, cook the bread until browned and toasted, 2 to 3 minutes. (Alternatively, heat the oven to broil and broil the bread until toasted, about 2 minutes, depending on the strength of your broiler.) Set aside and keep warm.
2. Place the shrimp in a bowl. Add the Creole seasoning and toss to coat. Melt the butter in a large skillet over medium-low heat. Add the garlic, jalapeño, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add the shrimp and increase the heat to medium-high. Add the lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until the shrimp are firm and pink, 1 to 2 minutes per side. Taste and adjust for seasoning with salt and pepper.
3. Spoon the shrimp and juices atop the grilled bread. Serve immediately, with lots of napkins!
FOR THE HOMEMADE CREOLE SEASONING
This is a handy blend of herbs and spices that can easily be doubled or tripled. It’s great for turkey and chicken cutlets or to give some kick to pot roast, as I’ve done here. This will keep in an airtight resealable container for about 6 months. Makes about ½ cup
2 tablespoons freshly ground white
pepper
2 tablespoons cayenne pepper, or to
taste
1 tablespoon coarse kosher salt 1 tablespoon dried thyme 2 teaspoons freshly ground black
pepper
2 teaspoons paprika
1 teaspoon dried sage
½ teaspoon onion powder ½ teaspoon garlic powder
Combine all the ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.