Louisiana BBQ Shrimp

I ran across this dish in New Orleans. The name confused me as it had nothing do with BBQ, but I had it in several restaurants and it was always the same. Always served with shrimp swimming in that lovely garlic cream with just a piece of crusty french bread on the side.

When I asked a waitress why it was called BBQ shrimp she told me “hunny I don know, maybe somebody had it at a BBQ one time an it stuck”

Louisiana BBQ Shrimp

1 pound shrimp, peeled and deveined

2 tbsp butter

2 cloves garlic, crushed

8 oz 35% cream

Salt to taste

Fresh cracked black pepper

Directions

Warm a pan to medium heat. Add the butter

When melted, add the garlic. Stir the garlic through the melted butter for 30 seconds.

Add the shrimp and cook until just turning pink.

Add the cream and cook until the cream starts to boil and reduce slightly.

Check for salt.

Serve with fresh cracked pepper as garnish, and a piece of crusty french bread on the side