In The Pipeline: Barbecued Shrimp – Creole

February 19th, 2007 by Jeff in General Cooking

Some people lately have asked me not so much about my current recipes, but what I am working on next.  Usually I try to do new dishes about 2 – 3 times a month.  By new I mean, something I really haven’t made much of before.  I am always tinkering with what I have made, but from time to time you really have to break into something new.

I decided this week I was going to pick up a bunch of large shrimp from my local seafood store and begin working on a barbecued shrimp recipe.  Now if you have ever been to New Orleans and tried barbecued shrimp, the first thing you will notice, is that in fact, it really isn’t barbecued.  It is pan cooked, or broiled normally.  There is no real barbecue sauce involved.  In fact, why they call it barbecued is beyond me.  It does have that tangy deep taste, so my guess is, that is the reason why.

Writing about our honeymoon, I spoke of the shrimp I ate The Alpine. This was by far the best I had ever tasted.  The flavors are still strong in my head, so this week I am going to attempt to make something similar.

I have been researching recipes from that area and have found some common themes but am still contemplating where to start.  I hope to have something to share with everyone by the end of the month, but you never know during development.

If anyone has any pointers or ideas on barbecued shrimp, I would be more than happy to hear them.  Feel free to reply to this post in our comments section.

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