I’ve been following the Creole Cajun Chef Tommy for quite some time on social media. His photos and recipes caught my eye immediately and kept it intrigued. My husband and I went to New Orleans for our honeymoon pre Katrina and had the time of our life. New Orleans and the people will always hold a soft spot in our hearts. The food, well, it speaks for itself.
I’m sure you can’t hear me drooling while I write this post. I love shrimp. I was raised near the coast of Northern British Columbia (NBC) and we regularly went crabbing off the docks near Prince Rupert and enjoyed many a freshly caught prawns, meal. Head on, tails on, All in.
I was very honoured when Chef Tommy agreed to do a Guest Post on my blog. I love how easy his recipe for BBQ shrimp is, yet sounds like it packs an incredible amount of flavour! Pleased to welcome, Chef Tommy!
Tommy Centola, the Creole Cajun Chef, is a New Orleans native who has been cooking since he was eight. Having learned the basics from his mentor, his mom, Tommy is a self taught chef, cooking New Orleans multicultural cuisine. He has worked in numerous restaurants, developing dishes and menus with his unique vision. His Crabcake recipe has been featured in the Thomas Kinkade cookbook and Louisiana Cookin’ magazine. His cookbook, You Can’t Keep New Orleans Out Of The Cook, has been enshrined in the Culinary Hall of Fame. With over 300 recipes, Tommy’s blog, www.creolecajunchef.com, is continually growing with two new recipes added each week. He and his wife Peggy currently live in Searcy, Arkansas. He works for Sysco foods, helping his customers have successful businesses.
From Tommy: This is one of my wife’s favorite dishes. Every time we come back from New Orleans, we always have three pounds of large heads-on shrimp to cook for dinner the night we get home. BBQ Shrimp is not shrimp that are cooked on a pit and covered with sauce. They are cooked in a highly seasoned, not spicy, combination of olive oil and butter. Make sure you have plenty of French bread to dip into the sauce. You can use headless shrimp, but you will not get the flavors that are released from the head.
- 3 pounds 15-20 or larger Shrimp Head & Tail on
- 1 ½ pound Butter 6 sticks
- 1 ½ cups Olive Oil
- 8 Tablespoons Garlic Chopped
- 2 Tablespoons Basil Leaves Dry
- 4 teaspoons Salt
- 3 teaspoons Lemon Juice
- 2 Tablespoons Worcestershire Sauce
- 4 Tablespoons Ground Black Pepper
- 2 teaspoons Oregano Dry
- 2 teaspoons Thyme Dry
- 2 teaspoons BBQ Seasoning
- 1 Tablespoon Creole Seasoning
- Melt butter in Olive Oil in a large pot.
- In a bowl, combine all other ingredients, adding shrimp last.
- Cook in a pot over Medium High Heat for 10 minutes.
- Serve in bowls with plenty of French bread to sop up the sauce.