After the mixed results of the crawfish étouffee, I was ready to try a recipe that I knew would be a roaring success. Conveniently, Paul Anthony’s found some head on gulf shrimp for me, so I knew it was time to try Besh Barbecue shrimp.
This recipe wouldn’t be worth its salt without quality shrimp.
A major difference between these barbecue shrimp and the ones my mother made is that these shrimp are shelled.
Like most Cajun and/or Creole cookbooks, “My New Orleans” has a spice mixture.
Besh calls his “Basic Creole Spices” and it’s a simple mixture of 2 tbs celery salt, 1 tbl sweet paprika, 1 tbs coarse sea salt, 1 tbs black pepper, 1 tbs garlic powder, 1 tbs onion powder, 2 teaspoons cayenne pepper, and ½ tsp ground allspice. It didn’t take long to grind and measure everything, and in no time I was ready to start cooking.
I soon had all my ingredients together
and I was ready to start cooking.
2 tablespoons of black pepper, 2 tablespoons of Basic Creole Spices, ½ teaspoon of whole cloves, and two bay leaves
There’s a very distinct trend in John Besh’s “My New Orleans”, everything is delicious and everything is insanely rich. The next three ingredients are perfect evidence.
1 cup of the sauce base, 1 cup of heavy cream, and 1 cup of butter are ready for the pan.
From here it’s simple.
Even with help from two people, the shrimp were simply too rich, too filling, and too delicious. I think it’s safe to say that this recipe was a rousing success. Any doubts I had in Besh and his cookbook have been completely erased.