I just had to share one of my favorite Emeril Lagasse recipes—New Orleans-Style BBQ Shrimp—that I like to make for Mardi Gras. It’s so good! I started making this dish at home after my husband Tom and I ate this in New Orleans. We just had to replicate it once we came back to Ohio. When it comes down to it… it’s frankly all about the sauce! Tom never ceases to amaze me on how he swabs every last drop on his plate with as much bread as he can eat!
Although it’s not necessarily a hard recipe to cook, it does take a little time to reduce the sauce. The result for your effort is worth it—it’s spicy, salty, and decadent all at the same time!
We’ve featured this recipe in a couple of our DLM Culinary Center cooking classes to rave reviews and thought it would be the perfect time to share it with you all, too.