New Orleans cooking has so many cultural influences—France, Spain, Haiti, Germany, Italy, and the deep south. This means New Orleans cuisine is packed full of flavor, heat, and usually seafood.
This dish is definitely all of the above with these plump little shrimp swimming in a buttery, spicy, smokey sauce. Not only is it insanely delicious, with lots of sauce left over to douse some good crusty bread in, but it’s also such a quick recipe, only 5 minute prep time!
Sharing plates are my favorite way to eat and entertain—no fuss, casual and simple, engaging and easy. Just like the friends you’re sharing it with.
1 loaf sourdough or French bread, sliced 1 inch thick
2 Tbls. olive oil
20 large (16-20) shrimp, peeled and deveined
1 bunch of green onions, chopped
1⁄2 cup white wine
3 cloves garlic, chopped
2 Tbls. Worcestershire sauce
1 tsp. Tabasco sauce
1⁄2 tsp. cayenne
2 tsp. paprika
1 stick (1⁄2 cup) of butter, cut into tablespoons
Salt and black pepper, to taste
Heat grill over high heat. Grill each side of bread 2 -3 minutes until grill marks form. Remove from grill and set aside.
Place a large skillet over high heat. Add oil and cook shrimp until they are just done, 3 to 5 minutes. Remove shrimp and set aside.
Add green onions to the oil in the skillet and cook for 3 to 4 minutes. Add white wine and let simmer until it is reduced by half, 2 minutes.
When the wine is reduced, add garlic, Worcestershire, Tabasco, cayenne, and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks and slowly add into pan, shaking fast to melt butter. Add shrimp back to pan, and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Season with salt and pepper. Place shrimp in a large bowl alongside bread and enjoy.