Of all the diverse cities and regions in the southern half of the US, New Orleans is, arguably, the South’s most famed culinary town. Whether it’s through the legendary culinary icons of the city; like Leah Chase or even Emeril Legasse, or the newer generation of New Orleans chefs, such as Nina Compton and Isaac Toups, most intrepid food lovers are familiar with the Cajun and Creole flavors of the region. Given the quality, freshness, and accessibility of Gulf Coast Shrimp in New Orleans, it’s no surprise that so many of the world’s greatest shrimp dishes have roots here.

However, from my research it seems Cajun BBQ shrimp actually has roots in the city where I work and have fallen in love with food, Chicago. Cajun BBQ Shrimp is said to have been invented in 1953 at a small Italian restaurant named Pascal’s Manale, by Chef Jake Radosta. As legend has it, a regular at Pascale’s came home from a business trip in Chicago and struck up a conversation with the chef about a shrimp recipe he had become infatuated with during his visit. Inspired by the conversation, Chef Rodesta tried to replicate the dish, but ended up with something the regular claimed was even better. Since this time there have been many versions of “BBQ Shrimp” which appear on countless menus not only in New Orleans but across the south.

I was particularly drawn to the idea of BBQ shrimp because, as a rule, I generally love anything with “BBQ” in the title. The flavor profile of Cajun BBQ shrimp, as I have found with lots of other Southern recipes, provides a great foundation for incorporating Asian flavor profiles. Inspired by not only chefs I have had the pleasure of working for, but also those whose food I have eaten, and studied, putting an Asian twist to recipes has become a passion of mine.

A brief side note on Togarashi:

Togarashi is a Japanese condiment that literately translated to seven-flavored pepper, as advertised is a mixture of 7 different spices, and history of it can be traced back over hundreds of years. Comprised of hemp seeds, nori, yuzu peel, poppy seeds, sesame seeds, red pepper flakes, and sansho pepper it was originally developed as a medicinal powder in 1625. Since that time it has become a very popular flavoring agent in Japan and across the world. It’s spicy and tangy flavor makes a perfect companion to all types of meats and seafood, making it one of my go to ingredients when I am looking for a bit of texture as well as heat.

Here is what you will need:

• 12 shrimp, size 16/20 (cleaned and shells reserved)

• 1/4 cup hot sauce (I prefer Crystals, Pete’s will also work)

• 1/4 cup Worcestershire sauce

• 1/4 cup dark soy sauce

• 2 cloves garlic (roughly chopped)

• Juice of 2 lemons

• 2 tablespoons neutral oil (separated)

• 1/4 cup beer (I prefer something hoppy for that extra tang)

• Togarashi (to taste) I use a Bourbon smoked variety from Bourbon Barrel Foods

• 2 tablespoons unsalted butter (cut in small cubes)

Let’s start with the sauce!

• In a medium sauce pan over medium heat add 1 tablespoon of oil until it shimmers then add the shells and garlic. Stir occasionally until everything is browned (approx. 3 minutes).

• Add in soy sauce, Worcestershire sauce, hot sauce, and lemon juice. Stir until reduced by half (approx. 5 min).

  • The sauce should be thick enough that you draw your spoon across the pan and leave a clean trail.

• Remove the pan from heat and strain sauce into a heatproof bowl, setting aside for later.

Let’s make some shrimp!

• In a med sauce pan on medium heat add the last tablespoon of oil until it shimmers.

• Add your shrimp to the pan beginning to flip as soon as you lay the last one in the pan (roughly 45-60 sec per side).

• Add beer and stir shrimp until the beer reduces by half.

• Add your reserved sauce, shaking the pan and stirring contents until the shrimp are evenly coated and sauce begins to thicken.

• Remove from heat and stir in the butter until it’s completely melted and incorporated thoroughly.

• Serve over Rice, Grits, or any other starch or veg you like, and eat immediately. (I suggest using my Charleston Ice Cream Recipe)