This is my take on a family recipe for BBQ shrimp. It is so incredibly flavorful and a one pot wonder.
Reader's note
This dish has such unique flavors and is so easy to make. It takes about ~15 minutes of prep, ~1 hour overall and yields multiple servings.
Growing up, every year for my birthday I requested chicken and dumplings, chicken spaghetti OR this shrimp. My mom made her own version of what was served at my grandparent's restaurant, Leo & Willie's in Port Arthur, Texas (photos below!). You can make this as an appetizer or as an entree by throwing it over something like cauliflower mashed potatoes (my recipe is linked here). Grab enough bread to soak up that sauce! If you make this meal, tag me on Instagram at @TexasCookingCityLiving!
Onion Soubise
Ingredients
1 onion, chopped
2 sticks of butter
1/3 cup of milk or heavy whipping cream
Juice of 1 lemon
1 tbsp of dijon mustard
3 tbsp of Worcestershire
Paprika to taste
Salt and pepper to taste
2 lbs of shrimp
Directions
Pre-heat oven to 400 degrees. In a deep pan (you'll want one that is deep enough to cover the shrimp but not too wide where the sauce will spread - I used the le creuset oval casserole dish), combine all ingredients but the shrimp. Place in oven for 20 minutes. Remove from oven, stir and check to see if onions are almost translucent. Add dish back to oven and continue to cook for another 10-20 minutes (depending on your dish size cooking times may vary).
Remove from oven and stir. Add shrimp and stir so sauce covers the shrimp. Add back to oven for about 14 minutes or until shrimp are cooked through. Remove and stir. Serve as an appetizer with bread to soak up the sauce or as a main over something like mashed cauliflower.
Leo & Willie's in Port Arthur, Texas
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