Contrary to what some may say (mainly my teenage boys), there are a few things in this world where “I know what I am talking about”. Think along the lines of the old saying: “Never trust a skinny cook”. Also, and I am just going to point this out… my wife is FROM Slidell. She knows of what she speaks. By the way, she is the one that decided it is the Slidell BBQ Shrimp recipe. NOLA always gets all the glory and we wanted to change that up a bit!

Today, I am here to impart our BBQ Shrimp Recipe to the followers of the BBQ Buffs! Now, make no mistake, this is a monumental day, however, I am not giving you a barbeque recipe here. Not really anyway. Step AWAY from the grill! This is more like a “honorary” BBQ recipe. But hold on to your shrimp tales- and write this one down… or print it out or whatever!  It’s kind of a lot, but the Slidell BBQ Shrimp Recipe is well worth the time and effort! (Originally adapted from the River Road Cookbook– Junior League of Baton Rouge, Louisiana).

First- you are going to make some Shrimp Stock

Shrimp Stock-

• 2 pounds of shrimp heads and shells, rinsed well and dried
• 1/2 cup cottonseed oil
• 1/2 pound of yellow onion (medium diced)
• 1/3 pound of carrots (peeled and sliced thin)
• 1/3 pound of celery (washed and sliced thin)
• 1/3 cup of tomato paste
• 1 cup white wine
• 2 bay leaves
• 1/4 bunch of fresh parsley
• 4-6 sprigs thyme
• 1 tablespoon cracked back pepper
• 2 crushed cloves of garlic
• 1 gallon of water

Preheat your oven to 400… Dry the shrimp heads and shells as much as possible to prevent splattering.

Place oil in the largest ovenproof skillet you have and turn the heat to high. (note- you might set off the fire alarm- but don’t worry! Shit happens- it’s worth it). Put the shrimp shells in the oil and let them sit for a couple of minutes. Don’t stir it. The shells will turn kind of a coral pink/brown color. After letting them sit for a couple minutes, you can stir (to make them all turn this color). Turn the heat down to medium and add all your vegetables. Cook for 6-10 minutes, occasionally stirring. Add the tomato paste and stir it in to coat the vegetables. Place the whole shebang (that’s Cajun for whole damn thing) in the oven for 10 minutes. Remove from the oven and place all ingredients into a large stockpot. Deglaze the skillet with the wine and add it to the stockpot. Cover this mixture with cold water. Add the fresh herbs and bring it all to medium simmer. You do not want to boil out of control. Cook this for 2-3 hours. The more shrimp HEADS you use, the more flavorful your stock will be. Let it cool, strain it and you’re all set. This will make about three quarts. Freezes well.

NEXT- You are going to make BBQ Shrimp Sauce

BBQ Shrimp Stock-

• 2 cups white wine
• 1 quart of the shrimp stock (you just made it)
• 3/4 cup of creole seasoning- use this one, don’t bother with anything else
• 1/2 cup of Worcestershire sauce- I like this one, but there are several that will do fine
• 1/2 cup lemon juice
• 3 tablespoons paprika
• 2 tablespoons minced garlic
• 2 tablespoons of liquid crab boil- use this one, don’t bother with anything else
• 3/4 cup of creole mustard- use this one, don’t bother with anything else
• 4 bay leaves
• 1 tablespoon of Louisiana Hot Sauce- I like this one- but there are several that will do fine

Bring all of these ingredients to a boil, immediately remove from heat and cool (ice bath in the sink works well). Make sure to stir this vigorously before adding it to the skillet.

NOW For the Shrimp

• 6 ounces of clarified butter
• 2 pounds of shrimp (unpeeled, head on preferably)
• 2 tablespoons minced garlic
• 2 tablespoons cracked black peppercorns
• 2 cups of the BBQ Shrimp Stock (you just made it)

Melt clarified butter in a skillet and add unpeeled shrimp (again, preferably with the heads still on). Sauté until shrimp begins to turn pink. Add peppercorns and garlic. Add BBQ Shrimp Stock and cook until shrimp are just done. Serve ’em up with plenty of French bread for sopping it up!