Chef Jesse Jones New Orleans Style BBQ Shrimp

As has become our tradition here at the Cucina, Chef Jesse Jones is out guest for Father’s Day and he’s cooking up another Dad-approved recipe for this weekend! After his dream trip to New Orleans, he came back inspired to create his own version of their BBQ shrimp! Unlike what we consider BBQ here, these shrimp aren’t grilled (though they can be). But they’re marinated overnight and tossed in a flavorful sauce that’s sure to please Dad and everyone else! Chef J suggests serving them up as an appetizer. 

He explains that he marinates the shrimp overnight, something most seafood recipes do’t call for, but when it’s time to cook for Dad, you’ve got to go big, or go home, right?! He uses his special spice mix which I’m sharing with you below and can also be found in his cookbook, “POW! My Life in 40 Feasts”.

He also makes a compound butter, which, as he explains in the video is a GREAT way to add flavor to any dish.  Compound butters can be made with any flavors you like by simply letting a stick of butter come to room temperature, then mixing in your flavor and re-wrapping the butter in plastic. It can then be added to sauces, spread on breads, or used in baked goods! In this case, Chef Jesse adds his creole flavors to the butter and uses it not only in the sauce for the shrimp but to make an extra flavorful crostini to serve them on!  

Watch the video and get the recipe below!

Chef Jesse’s New Orleans-Style BBQ Shrimp
Serves 8-10

2 pounds medium shrimp, peeled and deveined.
 1/4 cup Grape seed oil Chef Jesse’s Spice blend ( recipes follows) 
Chef Jesse ‘s creole compound butter ( recipes follows)
 1/3 fresh lemon
 1 tablespoon , Worcestershire
 Pinch of crushed red pepper
 Crusty bread, sliced

Marinate shrimp in Chef Jesse’s spice blend , overnight. 
Preheat oven to 400°. Spread some compound butter on bread slices and bake until golden brown, about 5-7 minutes. Set aside.
Heat pan, add grape seed oil.  Sauté shrimp on both sides.
Add 2 Tbs. of Chef Jesse’s compound butter,  squeeze lemon over, add Worcestershire, and crushed red pepper. Turn off heat, mix well.
Serve over crostini. 

Chef Jesse’s spice blend 
1 tsp. dried thyme 
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. salt 
1/2 tsp. onion powder
1 tsp. sweet paprika
1 tsp. garlic powder 

Mix well.

 Chef Jesse creole compound butter
 1/2 pound soften butter in a bowl 
1 red pepper, roasted and peeled 
1 yellow pepper, roasted and peeled
1 orange pepper, roasted and peeled
1 jalapeño pepper , roasted and peeled 
1 garlic bulb, roasted and garlic squeezed out 
2 medium shallots , roasted and peeled 
2 plum tomatoes, roasted and peeled

When vegetables are cool, chop finely and add to soften butter, mix well.  Add pinch of salt to taste,. Refrigerate until ready to use. Note: pull out a few minutes early to get soft.