2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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    (by the sheet)
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BBQ Head On Gulf Shrimp
 
  • We had this is a very popular dish down in New Orleans. Terry has added some of her own special flair to her version.
  • Cooking the shrimp head on adds a lot of flavor but if you are too squeamish, you can use headless shrimp. We still prefer shrimp in the shell.
  • You can saute these shrimp on the stove or on a grill for more flavor.

Ingredients

BBQ Creole Seasoning

  • 1 tablespoon hot smoked paprika
  • 3 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons chili powder
  • 2 teaspoons black pepper
  • 1 teaspoon ground cumin

Shrimp

  • 2 pounds head on Gulf Shrimp 16/20 count
  • 11/2 tablespoons BBQ creole seasoning
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt

BBQ Sauce

  • 2 cups shrimp, lobster or fish stock
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 1/2 cup sweet onion, finely chopped
  • 1/4 cup worcestershire sauce
  • 3 tablespoons fresh garlic, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons  butter
  • 1/2 teaspoon sea salt
  • 2 lemons, sliced
  • 2 bay leaves
  • use remaining BBQ creole seasoning

Directions

BBQ Creole Seasoning

  • Combine all ingredients

Shrimp

  • Mix seasoning and salt, coat shrimp and refrigerate at least an hour.

BBQ Sauce

  • Heat olive oil and saute garlic and onions on low heat, 2 to 3 minutes. Add bay leaves, stock, worcestershire sauce, sliced lemons, white wine, salt and creole seasoning. Bring to a boil then simmer about 30 minutes until thickened. Strain sauce.

To Finish

  • In saute pan, heat remaining olive oil, saute shrimp for3 minutes. Add BBQ sauce and heavy cream, stir and simmer 2 -3 minutes. Stir in butter until melted. Remove from heat and serve over cheesy grits.
  • Serves 4 people
Dirk's Fish and Gourmet Shop © 2016