Tomorrow is Mardi Gras…one last big celebration before the Lenten season begins on Ash Wednesday. Michael and I grew up in the Houston area, with family on the Texas-Louisiana border. We love New Orleans food, music, and spirit of celebration…so we love to celebrate Mardi Gras here in San Antonio. I like to put on some zydeco music and cook up a special Cajun or Creole dish to celebrate. I had a pound of jumbo Texas Gulf shrimp from San Antonio's Groomer's Seafood in the freezer just waiting for me to make a special recipe. These Mardi Gras BBQ Shrimp are perfect for any celebrations you might have planned for tomorrow. They’re full of the big flavors that we love, and they’re not at all complicated to make. Contrary to their name, they’re not actually BBQ’ed in the typical sense.
Traditionally, this New Orleans specialty requires head-on, unpeeled shrimp simmered in a spicy “BBQ” sauce. However, I recently found a refined version of this dish from Brennan’s of Houston that uses headless shrimp that are peeled and butterflied. This dish definitely delivers on flavor – with a robustly flavored sauce that includes lemon, Worcestershire sauce, and spicy Cajun seasoning. These BBQ shrimp can be certainly be served as an appetizer, but we made a meal from them by eating the shrimp and then dipping toasted French bread in the addictive, flavorful sauce!