The first time I had this dish was somewhere in the mid 90’s and I still remember tasting it to this day. It was one of those moments that went like, “Where have you been all my life?!!” It was when I worked for a small branch office of a huge barge company, and we got to go to an upscale restaurant for our Christmas party. Well upscale to us normal folks anyway, culinary excellence and supreme service is their specialty. Not something you easily forget when you get to taste something that good and you crave it years later.
Since this has been rolling around in the back of my head for so long, we went on a search to try and make something similar and I’m not sure this is it 100 percent, but it’s damn good too. This is our interpretation of Mr. B’s Bistro BBQ Shrimp from New Orleans.
Now I’m going to warn you, it’s a lot of butter, but your not going eat the whole entire bowl by yourself, right? Moderation, is key… AND they don’t call it “Fat Tuesday” for nothing. This is a celebration, one last shot of indulgence before you have to give everything up for Lent. That’s what Mardi Gras is all about!!
So with that said, indulge away with this buttery, creamy, spicy New Orleans Barbeque Shrimp, that has nothing to do with a grill by the way. They do things their own way in New Orleans, and I have a special place in heart for Cajun cuisine. Coming up next is dirty rice, and it will be linked here as soon and we get that one put together in to it’s own post (and here is the recipe for Cajun Dirty Rice, as promised!), since that is what we had with this dish. In the meantime, there’s a Jambalaya with Shrimp Sausage and Ham recipe we did up some time ago that you can check out.
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