Ric Orlando’s PEPPERED SHRIMP
In NOLA these are just called BBQ shrimp or maybe Pan BBQ Shrimp.
I’ve tried some really good renditions while in Louisiana but, as you expected, my recipe is better than most. Or at least that is what I’ve been told by many Louisiana natives. Why? Because I worked at it, tasting as many versions as I can and distilling the recipe down to what makes the better ones memorable. This version is not for tourists…it is derived from older home recipes I encountered, which put a big emphasis on the black pepper flavor. These have been on my menus since my very first executive chef job at Justins in 1989, and I have always been proud to serve such an unabashedly messy and spicy dish to my guests. I guess it has kind of defined my style.
The BUTTER Sauce
1/4 cup lemon juice
1/4 cup coarsely ground black pepper
3 tbls dry rosemary
1 tbls dry basil
2 tbls dry oregano
1/2 lbs unsalted butter
1/2 cup shrimp stock or canned clam juice
1 tablespoon minced
1 tbls salt (adjust according to what stock you use)
1-2 tsp cayenne
1 tbls paprika
I baguette for sopping up the sauce
16 nice sized (16-20 or u-15) GULF shrimp, Shell on but deviened
chopped scallions for garnish
To Make the “Butter Sauce”
Put the lemon juice, peppers and dried herbs in a blender.
Then add the garlic, salt, cayenne and paprika to make a paste.
In a heavy sauce pot melt the butter and the stock together. Then add ground spice paste to butter mix (using a rubber spatula to get it all). Simmer over low heat, stirring frequently until mixture is a mahogany color. Store in steel or glass container so you can remelt when needed.
Lasts refrigerated for up to one month.
To make the dish
Use a heavy skillet. Add about 2-3 oz Butter sauce per person.
Warm the sauce and add 3-4 shrimp per person. Cook the shrimp for about one minute, turn and finish cooking them right in the butter.
Use a slotted spoon to arrange the shrimp on a warm plate, pour over the sauce and serve crusty baguette on the side for dipping.