Bite and Booze by Jay D. Ducote

Thursday, July 9, 2015

Barbecue Bites: Jay D's BBQ Shrimp

We are so fortunate to live in a state with direct access to Gulf of Mexico seafood. There’s nothing like a fresh Louisiana shrimp, all plump and pink and perfect for popping in your mouth.

Luckily, Indie Plate saved us the trouble of hopping on our shrimp boat and heading out to sea. Indie Plate, a Baton Rouge-based grocery delivery service, sources food items from local producers (including these gorgeous shrimp). 

Jay D's BBQ Shrimp
Jay D's BBQ Shrimp, photo by Maria Do from Indie Plate

For this recipe by Chef Eusebio Gongora, we brought together our beloved Gulf shrimp from Indie Plate and Jay D’s Barbecue Sauce to make a delicious and simple summer seafood dish, perfect for enjoying outdoors with a chilled glass of wine. For more tasty recipes featuring local ingredients, check out

BBQ Shrimp

1 lb large head-on shrimp, marinated (see recipe below)
½ cup BBQ butter, divided (see recipe below)
½ cup heavy whipping cream 

1 tbsp Jay D's Barbecue Rub (available at Red Stick Spice)
1 loaf French bread
¼ cup green onion, chopped

Preheat oven to 350 degrees. Cut the French bread into 1/2" crostinis and spread 1 tsp of the BBQ butter. Place crostinis on a sheet pan and bake for 5-7 minutes until slices are golden brown. Heat a large skillet over medium high heat, and add marinated shrimp to cook for 3-4 minutes. Flip the shrimp and add the cream. Reduce cream by half and add the remaining BBQ butter and the Jay D's Barbecue Rub. Continue to cook the shrimp and stir in the butter until the sauce reaches a creamy consistency. Plate the shrimp on a platter and garnish with green onions and crostinis.

Shrimp Marinade

¼ cup Jay D’s Louisiana Barbecue Sauce
¼ cup canola oil
¼ cup garlic, 
1 tbsp freshly ground black pepper
½ tsp cayenne
1 tbsp Slap Ya Mama Cajun Pepper Sauce

In a mixing bowl, combine Jay D's Barbecue sauce, oil, garlic, black pepper, cayenne, and Slap Ya Mama Cajun Pepper Sauce. Place shrimp into gallon Ziploc bag and add the marinade mixture. Allow shrimp to marinate for 4 hours in the refrigerator.

BBQ Butter

½ lb unsalted butter, divided
¼ cup garlic, minced

1 tbsp fresh rosemary, minced
1 tbsp fresh oregano, minced
¼ cup Jay D's Louisiana Barbecue Sauce
1 tsp freshly ground black pepper

Heat a skillet over medium heat. Place 2 tbsp of butter in the skillet and allow it to melt. Add the garlic, rosemary, and oregano and cook for 2-3 minutes until the garlic is soft. Add Jay D's Louisiana Barbecue Sauce and cook for additional 2 minutes. Pour the contents of the skillet into the mixing bowl of stand mixer and allow it to cool. Once cool, add the remaining butter, black pepper, and whip butter for 4-5 minutes. The mixture should double in size.

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