There are as many versions of New Orleans–style barbecue shrimp as there have been chefs who’ve put it on their menus since it first came onto the scene in the 1950s at the famed Pascal’s Manale restaurant. This recipe from Mosquito Supper Club chef-owner Melissa Martin allows you to customize the flavors to your taste with different options for deglazing the pan. Martin gives three choices: wine for a bright, acidic finish; beer for a slightly bitter and deeper flavor, or cola for a sweeter note with a warm spiced edge.
After deglazing, add butter to create a rich, spicy, and tangy sauce that coats the shrimp for flavor in every bite. Martin advocates serving the shrimp straight from the pan — just grab, peel, and enjoy — and soak up every last drop of the delicious buttery sauce with crusty bread.
Notes from the Food & Wine Test Kitchen
The shrimp cook rapidly in a very hot pan, so the key to pulling off this dish is having the aromatics and other ingredients measured, chopped, and otherwise organized before you begin cooking. Turn on your fan and otherwise ventilate the kitchen and surrounding area well, as the hot pan means you may get a little smoke in your kitchen.
If you like the spiced, sweet flavor of the butter sauce after deglazing with cola, but want to tone down some of the sweetness, you can use half the amount of honey listed, or omit it altogether.
Make ahead
This dish is best enjoyed the same day it is made.
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