"Well if I owned the shrimp shack…"
Sticking with last week's theme, I thought I would post another recipe that I have never actually seen coming from a street vendor. There is simply no way I am the only person that has thought of this. Its just been a few years since I've been to Jazz Fest, and I tend to get stuck with crawfish bread while I am there. I'm sure if I ventured back someone would be serving something like this. The shrimp are just too good.
Boiled shrimp so completely dominates the gulf coast shrimp menu that its easy forget the multiple ways to cook the little guys. These are best with medium shrimp, but you'll want to fit them to the dishes you choose. And if you can find those checkerboard paper cups, even better.
If I owned a shrimp shack, this would definitely be top of the menu. This is a street food inspired snack that I make as a starter when I know I have a shrimp eater on their way over. Or if the right kind of shrimp goes on sale. It’s a simple and tasty way to serve shrimp. Keep some bread handy and nearby. You can also jack up the spice in this recipe with hot sauce.
BBQ Shrimp Boats
1 pound medium shrimp, peeled, rinsed and deveined.
1/2 tsp red pepper (like cayenne)
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp thyme
1/4 tsp oregano
1/2 cup (1 stick) butter
2 cloves garlic, minced
1 tsp Worcester sauce
1/2 cup shrimp stock (or chicken if you don't have shrimp handy)
1/4 cup beer
Baguette or bolillo bread, cut into small cross sections
Directions
- Slowly melt the butter in a cast iron pan.
- Add all the seasonings as the butter melts.
- Turn up the heat to high, add the garlic, Worcester sauce and shrimp. Cook for 2 minutes.
- Add the stock, cook for 2 more minutes.
- Add the beer, cook for 1 more minute.
- Put the bread in bowls. Serve the shrimp over the bread. Make sure to cover the shrimp and bread in sauce.