New Orleans BBQ Shrimp

1 lb large shrimp, shells on

1 to 2 slices bacon, diced

½ med onion, chopped

3 garlic cloves, chopped

½ to 1 stick butter

Handful garlic chives, chopped

1/8 cup Worcestershire sauce

¼ cup beer

½ 6 oz. can tomato paste

1 bay leaf

About a doz. Fresh basil leaves or ½ tsp. dried

1 tsp. oregano

1 tsp Cajun seasoning or to taste

½ tsp thyme

Salt & pepper to taste

Hot sauce (optional)

 

Sautee bacon in a cast iron skillet until starting to brown, add chopped onion for a couple min, add chopped garlic, stir a couple of min, add butter until melted. Add the Worcestershire sauce, beer, & tomato paste, stir until incorporated & bubbling. Add the rest of the ingredients. Place in 325 deg preheated smoker, let simmer for 20 min. Add in the shrimp & more beer if needed to cover shrimp. When I added the shrimp mine was boiling pretty good so turned down to 300 deg. & left on for about 25 min. I was using large, 15 to 20 count, Key West pink shrimp so didn’t have the color change to judge doneness, but at 25 min they were not overdone. I used Penzey’s Cajun seasoning, on the mild side & no hot sauce. Goes good with or over rice, serve some of the sauce in bowls along with some good crusty bread for dipping. Peeling the shrimp is messy so some wet ones are a good idea.

Note: If you don’t have garlic chives, green onions will do. Zatarains New Orleans style yellow rice is a good choice.

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