When the Honey and I were first dating, we went to New Orleans for a long holiday weekend, setting out to eat our way through the city, and experience all of the cultural and culinary offerings of the Big Easy. One of the restaurants we stumbled upon along our food adventure was Mr. B’s Bistro, a Creole restaurant in the heart of the French Quarter, where we experienced some truly incredible barbecued shrimp. We were in our finest – complete with bibs – digging in to a mountain of head-on, tail-on, wispy-antennae-on jumbo shrimp swimming in a spicy, flavorful, intoxicating sauce, and it remains one of our favorite food memories.
“Barbecue” is somewhat of a misnomer here. In Louisiana, the term refers to a seasoned Worcestershire-lemon-butter sauce, and is actually prepared stove-top, in a skillet. We may not have quite the same legendary ambiance at home (we’re only lacking the dark wood-paneling, the twinkle of crystal sconces, and white-tuxedo-ed waiters), but my adaptation of the recipe – simple enough for a quick weeknight dinner – still brings us back to that warm spring night in the middle of the Crescent City.