Award-winning chef, author and recipe developer Virginia Willis has a new cookbook out that will revitalize your love of Southern cooking like never before. Grab a copy and prepare to bake, batter and biscuit (or baguette) your way to a more delicious dinner. These spicy Asian Cajun BBQ shrimp should do nicely, and cook up in no time flat. 

Barbecue shrimp in New Orleans has nothing to do with a grill, a pit, or even barbecue sauce. Barbecue shrimp in New Orleans is a dish of butter-poached shrimp flavored with dried spices and herbs. It’s what happened to shrimp scampi as it traversed the Atlantic and crossed the levies of the mighty Mississippi. In the nineteenth century, trade routes opened between Sicily and New Orleans and thousands of Italians migrated to New Orleans. By 1870, New Orleans claimed the largest Italian-born population in the United States—even greater than the New York City area! A more recent immigration trend in the region has been the Vietnamese, leading to the introduction of new flavors into this Southern dish.

Reprinted with permission from Secrets Of The Southern Table