With Worcestershire, hot sauce and a whole lot of butter, Tiffany Derry brings the big flavors of Louisiana with her NOLA-Style BBQ Shrimp 🍤
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby's three culinary Titans -- Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans' combined score, they'll walk away with $25,000.

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New Orleans-Style BBQ Shrimp
RECIPE COURTESY OF TIFFANY DERRY
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

2 tablespoons canola oil, plus more as needed
1 1/2 pounds 16/20 shrimp, head-on, tail-on, peeled and deveined
2 teaspoons kosher salt
1 tablespoon Creole seasoning
2 tablespoons minced garlic
1/4 cup white wine
1/2 cup lager beer
1/4 cup plus 2 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
1/4 teaspoon chile flakes
2 dashes Louisiana hot sauce
1 sprig fresh rosemary
1 lemon, cut in half
3 to 4 ounces (6 to 8 tablespoons) cold unsalted butter, cut into pieces
1 tablespoon chopped fresh parsley
3 baguettes, sliced on a bias, brushed with butter and lightly toasted

Directions

Heat a sauté pan over medium-high heat, then add the canola oil. Season the shrimp with the salt and 1 1/2 teaspoons of the Creole seasoning. Add the shrimp to the pan and sauté until pink on the bottom, about 1 minute. Flip the shrimp, add the garlic and continue to cook, adding a drizzle of oil if your pan looks dry, until the shrimp is pink on the second side and the garlic is fragrant, about another minute. Remove the shrimp to a plate.

Deglaze the pan with the white wine. Add the beer, Worcestershire, black pepper, chile flakes, hot sauce, rosemary, remaining 1 1/2 teaspoons Creole seasoning and the juice of half of the lemon (with the squeezed lemon half) to the pan. Allow the sauce to come to a simmer; simmer until thickened, about 5 minutes.

Add the shrimp back to the pan. Whisk in the cold butter and continue to cook, swirling the pan, until the butter is fully incorporated, about 3 minutes. Squeeze in the juice from the other half of the lemon as the sauce finishes cooking. Remove the rosemary sprig and top with the parsley.

To serve: Place the shrimp in a serving bowl and pour a generous amount of the liquid over the shrimp. Place the toasted baguette on the side for soaking up all the flavor.

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Tiffany Derry's New Orleans-Style BBQ Shrimp | Bobby's Triple Threat | Food Network
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