Chef Paul Prudhomme's Barbecue Shrimp

Cimino Family
Chef Paul Prudhomme is my all time favorite Chef. I was blessed enough to meet him when we live in Baton Rough Louisiana. We would visit his restaurant in New Orleans frequently just so we could eat everything on his menu, and then some. He was a fabulous Chef but more than that, had the biggest heart you could ever come across. I never met another chef who had more passion about cuisine then Chef Paul. For these reasons I want to share his BBQ Shrimp recipe slightly altered (the heat) because cajon's use a seriously massive, hugely large amount of cayenne pepper that would send most people on a short trip to the Moon.
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Prep Time 1 hour
Cook Time 20 minutes
Course Main Course
Cuisine Cajun
Servings 4 people

Ingredients
  

The Goods

  • 1.5 lbs Shrimp Cleaned Deveined, reserve for stock.
  • 1 cp Butter Cut in to pieces.
  • 1/4 cp Parsley (curly) Fresh

The Spices

  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Thyme Dry
  • 1/2 tsp Rosemary Dry
  • 1/4 tsp Oregano Dry

The Liquids

  • 1 1/4 tsp Garlic Minced Finely
  • 1 tsp Worcestershire Sauce
  • 1/4 cp Shrimp Stock Made from the shrimp shells.
  • 1/4 cp Beer Pacifico works the best.

Instructions
 

STOP RIGHT THERE BUD!

  • The first thing I want to impress on you is to not deviate from this recipe. We have tried to alter everything about this dish and failed miserably. If you change the spices, it will not taste right. If you change the amount of liquids, it either comes out dry or so liquidly the spices vanish. Too much Shrimp and it lacks spice.
  • There is one thing you can change but not too much is the parsley. But why? It makes it pretty and its good for you.
  • Make sure to use dry and not fresh spices as fresh spices are more pungent then dry which alters this recipe.
  • While Chef Paul is now in heaven, we don't want to piss him off by screwing up his dish. We're on a fast track ourselves by trying to alter it. I swear I hear knives sharping and the roar of thunderous flames at my feet in my sleep.

The Spices

  • In a small bowl, mix the following ingredients well.
    Kosher Salt, Black Pepper, Cayenne Pepper, Thyme, Rosemary, and Oregano.
    The nice thing is you can multiply these spices and store them in a container for future use. Makes it so much easier to make this dish.

Let's get on with it, shall we?

  • Clean and devein the shrimp. Place all shells in a small pot with enough water to just cover the shells. Boil for 20 minutes to get all that goodness from the shells in to the water. Reserve the shrimp stock for later.
  • In a large pre-heated skillet on high, add the butter and melt. Immediately add the spices, Garlic, and Worcestershire Sauce and mix well.
  • Add the Shrimp and cook until just turning pink.
    Add the Shrimp Stock and Beer. It will foam up but dissolve quickly.
  • Cook just until the Shrimp are pink. Do not over cook the Shrimp. They should be snappy to the bite.
  • Add the Parsley, stir in and Serve over Cajun White Rice. (Use our recipe for the Rice).