Long live Acadia Bistro who adorned our food scene for over two decades, and sadly were not able to rebound from the hard-times so many small business owners and restaurateurs faced during the pandemic. In honor of their legacy, we share their delicious BBQ Shrimp, a long-time fan favorite and an appetizer so good it’s earned a permanent spot on the menu. In true New Orleans fashion, “BBQ” refers to the rich, buttery, and boldly spiced sauce that coats every bite of perfectly sautéed shrimp. The secret to nailing this dish? According to Chef Seamus Foran, it’s all about the shrimp! Go for firm, wild-caught Gulf Coast varieties for the best flavor and texture. And whatever you do, don’t skimp on the crusty bread, as you’ll want every last drop of that irresistible sauce!
Ingredients
1 Tbsp plus 1 ½ Creole seasoning (such as Seafood Magic or Cajun’s Choice)
2 Tbsp freshly ground black pepper
2 cloves garlic, finely chopped
3 Tbsp Worcestershire sauce
1 Tbsp vegetable oil
1 lb jumbo Louisiana shrimp (u/15 count), peeled, heads and tails on
Salt
1 lemon wedge
½ cup dry white wine
½ cup shrimp or seafood stock
10 Tbsp (1 ¼ sticks) cold unsalted butter, cut into cubes
4 scallions, chopped, for garnish
French Bread, to serve
Method
In a small bowl, mix the Creole seasoning, black pepper, garlic, and Worcestershire sauce until it forms a loose paste.Heat the oil in a skillet over medium-high heat until hot and almost smoking. Add the shrimp with a pinch of salt and sauté for 1 to 2 minutes, just until they start to turn pink. Stir in the spice paste, coating the shrimp evenly. Squeeze in the lemon juice, then toss in the whole wedge for extra flavor. Cook for another 1 to 2 minutes until the shrimp are fully cooked, then transfer to a plate.
Pour the wine and stock into the pan, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the liquid reduces by half. Lower the heat to medium-low and slowly whisk in the cubed butter, stirring until fully melted and velvety. Be careful not to let the sauce boil—gently moving the pan on and off the heat helps keep it smooth.
Return the shrimp to the pan, tossing to coat in the rich, buttery sauce. Give it a taste and adjust the seasoning if needed. Serve immediately, garnished with fresh scallions and plenty of warm French bread for soaking up every last drop.