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Since these tangy, buttery shrimp are neither cooked on a barbecue grill nor with barbecue sauce, the name may mislead the uninitiated. It’s the same way New Orleans natives call the median of a boulevard “neutral ground.”
The shrimp fat from the head and the flavor from the shells add to this signature Crescent City dish. Eating the shrimp is a funky proposition involving removing the heads with a pinch and sucking out the buttery sauce. This technique is best accomplished accompanied by the haunting tunes of Dr. John and his Medicine Show, with your sleeves rolled up above the elbow and with lots of French bread for sopping.
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...