Tiffany Derry's New Orleans-Style BBQ Shrimp | Bobby's Triple Threat

With Worcestershire, hot sauce and a whole lot of butter, Tiffany Derry brings the big flavors of Louisiana with her NOLA-Style BBQ Shrimp 🍤 #BobbysTripleThreat #BobbyFlay #FoodNetwork #TiffanyDerry #BBQShrimp Watch Tiffany on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3W3zbOM Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby's three culinary Titans -- Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans' combined score, they'll walk away with $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! New Orleans-Style BBQ Shrimp RECIPE COURTESY OF TIFFANY DERRY Level: Easy Total: 20 min Active: 20 min Yield: 2 servings Ingredients 2 tablespoons canola oil, plus more as needed 1 1/2 pounds 16/20 shrimp, head-on, tail-on, peeled and deveined 2 teaspoons kosher salt 1 tablespoon Creole seasoning 2 tablespoons minced garlic 1/4 cup white wine 1/2 cup lager beer 1/4 cup plus 2 tablespoons Worcestershire sauce 1 tablespoon freshly ground black pepper 1/4 teaspoon chile flakes 2 dashes Louisiana hot sauce 1 sprig fresh rosemary 1 lemon, cut in half 3 to 4 ounces (6 to 8 tablespoons) cold unsalted butter, cut into pieces 1 tablespoon chopped fresh parsley 3 baguettes, sliced on a bias, brushed with butter and lightly toasted Directions Heat a sauté pan over medium-high heat, then add the canola oil. Season the shrimp with the salt and 1 1/2 teaspoons of the Creole seasoning. Add the shrimp to the pan and sauté until pink on the bottom, about 1 minute. Flip the shrimp, add the garlic and continue to cook, adding a drizzle of oil if your pan looks dry, until the shrimp is pink on the second side and the garlic is fragrant, about another minute. Remove the shrimp to a plate. Deglaze the pan with the white wine. Add the beer, Worcestershire, black pepper, chile flakes, hot sauce, rosemary, remaining 1 1/2 teaspoons Creole seasoning and the juice of half of the lemon (with the squeezed lemon half) to the pan. Allow the sauce to come to a simmer; simmer until thickened, about 5 minutes. Add the shrimp back to the pan. Whisk in the cold butter and continue to cook, swirling the pan, until the butter is fully incorporated, about 3 minutes. Squeeze in the juice from the other half of the lemon as the sauce finishes cooking. Remove the rosemary sprig and top with the parsley. To serve: Place the shrimp in a serving bowl and pour a generous amount of the liquid over the shrimp. Place the toasted baguette on the side for soaking up all the flavor. Copyright 2024 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Tiffany Derry's New Orleans-Style BBQ Shrimp | Bobby's Triple Threat | Food Network https://youtu.be/8q2S3Lwt7KU