BBQ shrimp is a dish that has little to do with BBQ as most people know it. We first experienced the dish at Mr. B’s in New Orleans’s after a night prowling the French Quarter for the best sazerac. Bellied up to the bar and bebibbed (?), we dipped amazing fresh, crusty, chewy, bread into a divine, rich, buttery, black pepper-laced, sauce with six plump, head-on, shell-on, gulf shrimp, simmered in said divine sauce waiting to be devoured. Elbows up! Do not wear white. Naked would work best.
We were so enamored with this simple dish that we wanted to recreate it at home. Mr. B’s provides the recipe willingly and it’s spot on. This dish can almost certainly be made with ingredients on hand except for the shrimp and fresh baguette. Make sure you read the recipe through and have your ingredients ready to go. It cooks up fast, in about 3-4 minutes. The shrimp, having a starring role, absolutely must be wild-caught Gulf shrimp. Pelican in Ottawa always has them, but unfortunately they cannot be had anywhere in Ottawa with their heads on for authenticity. Beer pairs really well with the sauce and cuts its richness. Yes — that really does say three sticks of butter! Don’t skimp. Go to the gym.