Name: Filipino New Orleans BBQ Shrimp
Total time: 25 min
Ingredients: 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 pound 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

Filipino New Orleans BBQ Shrimp

Be the first to rate & review!

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.

By Cristina Quakenbush

Published on February 16, 2023

Filipino-Style BBQ Shrimp — Photo:
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman

Active Time:

25 mins

Total Time:

25 mins

Servings:

4 servings

Classic New Orleans barbecue shrimp are not grilled or barbecued, but sauteed in a spiced butter sauce. This version comes from Filipino Cajun chef Cristina Quakenbush, who remains true to the dish’s origins by using Abita Beer and Creole seasoning, and gives it a twist by adding soy sauce, calamansi juice, ginger, and banana ketchup. The banana ketchup gives the sauce a sweet balance, while the calamansi juice adds tart, citrusy brightness. If you can’t find calamansi, use a blend of orange, lime, and lemon juices as a substitute. Finishing the sauce with butter gives the sauce a rich texture and balances out all the bright and umami notes. You can find calamansi juice, Silver Swan soy sauce, and banana ketchup at specialty retailers or online.

This dish comes together in less than 30 minutes and works well as a weeknight dinner and it does as messy party finger food. To sop up all the delicious sauce, serve it Filipino-style with white jasmine rice or New Orleans-style with a crusty baguette.

Ingredients

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

Directions

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.
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.
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.