New Orleans Barbecue Seafood
- 1 lb of unsalted butter, softened
- 1/2 cup extra virgin olive oil
- 1 tsp basil
- 3 tsp smoked paprika
- 4 cloves garlic, smashed
- 1 small onion, minced
- 2 tsp thyme
- 1 tbs Dijon mustard
- 1 tbs Old Bay seasoning
- kosher salt and black pepper to taste
- Seafood of your choice
This is a recipe that is used for “Barbecue” shrimp and craw fish It is not truly barbecue, however that is how it is referred to in New Orleans. It has a butter and olive oil base that is full of herbs and spices. When using just add 5-6 tbs to a saute pan and add shrimp or craw fish and saute for about 5 minutes. Serve garnished with scallions and lemon wedges.
- In a large saute pan add the olive oil along with the garlic and onions.
- Cook using medium-low heat until garlic and onions are soft. Do not brown.
- Add the butter, basil, thyme, mustard, Old Bay and paprika to a large bowl.
- Allow the olive oil, garlic and onion mixture to cool completely, then pour into the bowl along with the butter and spice mixture. Season with salt and pepper.
- Using a wooden spoon stir to combine mixture well.
- Once mixture has been combined, place the mixture in the middle of a sheet of plastic wrap.
- Roll to make a log, twisting both ends of the wrap.
- Add the roll to a (12×12) piece of aluminum foil and, tighten the roll and twist both ends.
- Refrigerate until cold.
- When ready to use, you may slice off the needed amount and add to a saute pan, along with fresh shrimp or craw fish.
- Cook seafood for about 5-7 minutes, place in bowls and garnish with scallions and lemon wedges.