Mardi Gras Shrimp - Spicy New Orleans Style Shrimp

Hey, welcome back to How to Barbecue Right. I'm Malcolm Reed. Today, I'm going to show you how to make Mardi Gras shrimp. I know Mardi Gras is coming up. Fat Tuesday's around the corner. You got to have a good dish to try. That's what we're going to make today. So without further ado, let the labantons roll in. Let's get to cooking y'all. So this Mardi Gras shrimp is all about the sauce that we're going to cook this shrimp in. I've got a couple pounds of raw peeled and deveined shrimp here. We're going to get to those in a minute. Right now, we got to build the foundation for our sauce that we're putting these shrimp in. I've got those Mardi Gras colors, the red onion, the green bell pepper, yellow bell pepper, some lemon, some garlic. We're going to build that sauce with some Worcestershire hot sauce and some of my barbecue sauce. It's going to have plenty of flavor. So I'm going to fire the grill up. We're going to be running my Traeger pellet grill 350 degrees today. You can cook this on any grill. You just want a good medium hot fire. Keep it about 350. So the Traeger's come up to 350 degrees. I've just got some signature blend pellets in it. You can run whatever pellets you want. And I'm putting my trusty black iron skillet right on the grill. I've got a whole stick of butter that's going down. I'm just going to put that butter in there and let it start melting. Once the butter's melted, we're going to go in with the onions and peppers first. They need about a four or five minute head start before we add the garlic. Let's get them tossed around in that melted butter. They'll start sizzling, sauteing up. We want to get them soft. Looks like Mardi Gras in a pan right now. All right, the vegetables are looking good. It's been about 10 minutes. We just wanted them to soften up a little bit. They weren't quite there in five minutes. Now they're looking good. They're cooking down in that butter. Now we're ready to add that garlic. The garlic only needs a couple minutes. We definitely don't want it to burn. We just want to cook some of the rawness off of it. Soften it up a bit. That butter's going to do it. Be ready to add our wet ingredients next. Got some Worcestershire sauce going down. Got to spice it up with some hot sauce. I got the Killer Hogs. You can use whatever kind you like. I'm not measuring, but if I had to get at it, I'd just say a tablespoon or so. Juice of one whole lemon squeezed in there. Let's give that a little stir. Let it start getting happy. You got to have some seasoning, right? First off, I got a little dry crab bowl mix. You got a favorite one, go for it. That's going to bring a party right there. For the Cajun seasoning, of course, we got to have a little King Craw. This shrimp will have a ton of flavor. Ooh, it's smelling good now. You can smell that citrus. Smell that crab bowl, that Cajun seasoning. Let's add that last ingredient to the sauce, Killer Hogs barbecue sauce. If you got a favorite barbecue sauce, go right ahead. Let's get it stirred up. I want this to simmer and cook down. Get some of that smoke on it for about 30 minutes before we add our shrimp. We got all these delicious ingredients in the skillet. Now we got to let these flavors come together. It needs about 30 minutes just to simmer here on the pit. Let some of that smoke get in there. Let it reduce down just a little bit. Let's get the lid closed. While our sauce is saucing over on the pellet grill, we got to get some seasoning on these shrimp. I'm using my Cajun seasoning for these at King Craw. Same stuff we put in the sauce. We're using those same flavors, just fortifying them. I'm not getting super heavy. Just get a light coat on the shrimp. Get these flipped over, season the backside. We'll be ready to add them to our sauce. So the sauce is simmering down. Kind of thickened up just a little bit. Cooked off a little moisture. That's what I wanted to do. Concentrate flavors. Looks rich. It looks spicy. Looks delicious. Now we're ready for these shrimp. I'm just going to put a few in at a time. Make sure I get them all coated. And once I get all these shrimps submerged, I'm just going to lay a few slices of lemon on top. Let it cook down some more. That citrus flavor. We're going to close the lid. Now these shrimp aren't going to take long. I'm talking 5-10 minutes tops. We're just cooking them until they're no longer translucent. They kind of get that pinkish look to them. Pretty solid white flesh. That's what you want in shrimp. That hot sauce. This Traeger is going to do it for us. All right, I just wanted to check on our shrimp. They're doing good. They're not quite done, but you can see they're losing that translucent color. I want to get them just a little bit more cooked. Incorporate these lemons down in there a little bit. Just stirring them around. Bringing some of the stuff that's on bottom up to the top. I know it's smelling good. Let's get the lid closed and we'll check on them in another two or three minutes. These shrimp are ready. They've done just like I wanted them to. They're no longer translucent. You can kind of tell they're done. They've got that white color to them. Let's get them over to the cutting board so we can show you how we're going to eat these dudes. So let me show you how we finish these Mardi Gras shrimp up. I want to hit them with just a little bit more seasoning. Fortify that Cajun flavor. And then I'm going to garnish them with a little bit of parsley. And now we're ready to eat. When I serve these, they stay in the skillet. Bring them out to the table or out to the bar where everybody's congregating around. All you need is some good warm French bread. Get you a couple shrimp out. You know they're steaming hot. I'm gonna go ahead and dunk my bread in some of that juice because that's the best part. Wow, shrimp almost pop in your mouth. Cook them like this. You don't have to worry about overcooking them. They're only in there about 10 minutes. I'm telling y'all, you haven't had a party till you tried the Mardi Gras shrimp. And the best part is dunking them in the juice. You got all that bread, the butter, the Worcestershire, the barbecue sauce. It can't be bad. Hey, if you're planning a big Mardi Gras party, put this recipe on the menu. It's super easy to do. Just get you a couple pounds of shrimp. You probably already have the rest of the ingredients. Do it outside on the pit. Get some of those good flavors going on it and dip that bread in the sauce at the end. That is where it's at. Appreciate y'all hanging out with us today. If you like what we're doing, subscribe to the channel. You know you can find us on Facebook, Instagram, Twitter. We're even doing some TikTok recipes now. And Chell and I'll talk about this Mardi Gras shrimp recipe on our weekly podcast. Y'all give that a listen too. We'll see y'all next time. Happy Mardi Gras.