Call Us: +1-212-851-9172
card-img

Filipino New Orleans BBQ Shrimp

Filipino Cajun chef Cristina Quakenbush gives classic New Orleans barbecue shrimp a Filipino point of view with the addition of soy sauce, calamansi juice, ginger, and banana ketchup.

Ingredient:

  • 3/4 cup amber beer (such as Abita Amber) (from 1 bottle)

  • 1/3 cup soy sauce (such as Silver Swan)

  • 2 tablespoons hot sauce (such as Crystal or Louisiana)

  • 1 tablespoon banana ketchup, such as Jufran (optional) 

  • 1 tablespoon finely chopped garlic (from about 3 garlic cloves)

  • 1 tablespoon finely chopped fresh ginger (from 1 [2-inch] piece)

  • 1 tablespoon creole seasoning (such as Tony Cachere’s)

  • 1 teaspoon coarsely ground black pepper

  • Pinch of cayenne pepper

  • 2 pounds large deveined raw (16/20) shrimp, shell-on 

  • 1/4 cup calamansi juice or lemon juice

  • 1 cup (8 ounces) unsalted butter, cubed 

  • 4 large scallions, finely chopped (about 3/4 cup)

  • Warm crusty baguette or cooked jasmine rice

Recipe Direction :

  1. Combine beer, soy sauce, hot sauce, banana ketchup (if using), garlic, ginger, Creole seasoning, black pepper, and cayenne pepper in a large, deep skillet. Cook over medium-high, stirring often, until boiling, 1 to 2 minutes.

  2. Add shrimp and calamansi juice to skillet, and cover with lid. Reduce heat to low, and simmer until shrimp are cooked through, 3 to 5 minutes. Remove lid, and transfer shrimp to a large bowl.

  3. Slowly whisk cubed butter into sauce in skillet, 1 piece at a time, until sauce is creamy and butter is melted. Pour sauce over shrimp in bowl, and top with scallions. Serve immediately with a warm crusty baguette or jasmine rice.