Queue the Shrimp...

Take Away - BBQ Shrimp?

The history and evolution of BBQ is debatable and obscure.  Many believe that the word "barbeque" or "barbecue" derives from the word "barabicu" found in the language of the Taíno people of the Caribbean.  I personally think it dates back much earlier...

The word eventually (and allegedly) entered European languages as "barbacoa," which translates to "sacred fire pit."  I write all this because it is interesting to me that our dish today involves neither fire nor pit...However, "barbeque shrimp" is no less sacred.

You may be asking where barbeque shrimp came from and why is it named such?  A May, 2009 article from the Times-Picayune reported that a visitor from Chicago named Jimmy Sutro was the creator of the now-classic dish.  Sutro came to New Orleans in the 1950s to play the horses and eat at Pascal's Manale Restaurant.  He was good friends with proprietor, Pascal Radosta Sr., who allowed Sutro to use the kitchen. It was in that very kitchen that Sutro created barbeque shrimp and then taught the dish to the cooks.

Though I still do not know why it is called barbeque, I can say with authority that the recipe now has thousands of variations in homes and restaurants all over New Orleans, the state of Louisiana and the country (and I have yet to run across one that I do not like). 

In fact, a few weeks ago, I ran across a new spin on the dish at the home of our friends, John and Liz Roussel.

Liz and John Roussel

Every now and then, Mollie and I get a mid-week (or weekend) treat in the form of an invite to join our friends John and Liz for dinner.  There are several reasons reason the invite is a treat: (1) we are never expected to bring anything....John always tells you he has "this and that" lying around the house to throw together and instructs that we just show up; (2) dinner is always a gradual production process, which makes for great visiting time and (3) the food is never something that I would think of throwing together, but is always DELICIOUS. 

Red Snapper Ceviche

Our last visit included red snapper ceviche and what John termed as "some shrimp in the oven."  The first thing I thought of was BBQ shrimp, but they were not prepared in the typical BBQ shrimp manner.  John did not remember exactly what he threw into the recipe, but knew it included white worcestershire sauce, regular worcestershire sauce, italian dressing, minced garlic, butter, etc....

I can say this...he may not have called it barbeque shrimp, but it was sacred....

Until I can get John on the phone to recall his recipe, here is a stand in barbeque shrimp that gets extremely high ratings....

Barbeque Shrimp

1 pound of (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving

Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.

Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.

Manale Spice (combine all ingredients thoroughly and store in a dry, airtight container):
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil