recipe
yields
Serves 6
1 baguette, cut into thirds and halved lengthwise
1½ pounds extra-large shrimp
1 tablespoon homemade creole seasoning (recipe follows)
½ cup unsalted butter cut into cubes
6 garlic cloves finely chopped
1 tablespoon fish sauce
Kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne
1 tablespoon coarse kosher salt
1 tablespoon dried thyme
2 teaspoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon dried sage
½ teaspoon onion powder
½ teaspoon garlic powder
Ingredients
Homemade Creole Seasoning
steps
- Heat a grill pan or skillet over medium-high heat. Working with a few pieces at a time, cook bread until browned and toasted, 2 to 3 minutes. Set aside and keep warm.
- Place shrimp in a bowl. Add creole seasoning and toss to coat. Melt butter in a large skillet over medium-low heat. Add garlic, jalapeño, ginger, and lemongrass. Cook until fragrant, 45 to 60 seconds. Add shrimp and increase heat to medium-high. Add lemon juice, hot sauce, and fish sauce. Cook, turning once or twice, until shrimp are firm and pink, 1 to 2 minutes per side. Taste and adjust for seasoning.
- Spoon shrimp and juices atop grilled bread. Serve immediately, with lots of napkins!
Homemade Creole Seasoning
Makes about ½ cup
This recipe makes more than you’ll need for the barbecue shrimp. It will keep in an airtight container for about 6 months. Willis suggests adding it to turkey and chicken cutlets or pot roast.
- Combine all ingredients in a small airtight container. Shake to combine.
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- Recipe adapted from "Secrets of the Southern Table" by Virginia Willis (Houghton Mifflin Harcourt, 2018).