Y’all know my love for the Crescent City is well-documented—I mean, I named my daughter Nola after all! So when Peach Week rolled around, there was no way I wasn’t going to give a nod to the best city in the entire world. Introducing my New Orleans-inspired Peach BBQ Shrimp!

This dish takes the classic New Orleans BBQ shrimp and gives it a Georgia twist by adding sweet peach jam and Abita Amber beer. It’s got all the rich, buttery flavors you love from traditional BBQ shrimp, with a hint of sweetness from the peach jam and the malty goodness of Abita Amber. It’s a little sweet, a little spicy, and a whole lot of delicious. Trust me, it’s about to become your new favorite way to enjoy shrimp.

Tools You’ll Need:

• Large skillet
• Measuring cups and spoons
• Spatula or spoon for stirring
• Garlic press (optional, but handy!)
• Tongs for flipping shrimp

Why This Recipe Works:

This recipe shines because it’s a blend of rich, buttery shrimp goodness with that perfect touch of Georgia peach sweetness. The Abita Amber beer adds a layer of depth and slight bitterness that plays off the sweetness of the peach jam, creating a balanced, complex flavor. The combination of these elements makes every bite feel like a celebration of both Southern hospitality and New Orleans flair.

Pro Tips for Pulling This Dish Off:

1. Use Fresh Shrimp: For the best flavor, use fresh, large shrimp. If you can, cook them with the shells on for an extra punch of flavor.
2. Don’t Rush the Sauce: Let the sauce simmer for a few minutes to blend all the flavors together before adding the shrimp. This step is key to achieving that deep, rich taste.
3. Adjust the Heat: Feel free to play with the amount of hot sauce and cayenne pepper to suit your spice level. Remember, New Orleans food is all about bold flavors, so don’t be shy!
4. Serve with Bread: You’ll want plenty of French bread on hand to soak up all that delicious sauce. Trust me, you won’t want to leave any behind.

FAQ’s:

Q: Can I use peeled shrimp instead of shell-on?
A: Absolutely! While cooking with the shells on does add extra flavor to the sauce, peeled shrimp work just fine. They’re a bit easier to eat, too!

Q: What can I substitute for Abita Amber beer?
A: Any amber ale or even a light lager will work in this recipe. The beer adds a subtle malty flavor, but feel free to use whatever you have on hand.

Q: I don’t have peach jam. Can I use something else?
A: If you’re in a pinch, apricot or even orange marmalade can work as a substitute. They’ll bring a similar sweetness and fruitiness to the dish.

Suggested Sides:

This Peachy New Orleans BBQ Shrimp is perfect with a side of creamy grits or buttery mashed potatoes. For a lighter option, serve it over a bed of steamed rice or with a simple green salad. And of course, don’t forget the French bread for dipping!

There you have it—a dish that brings together my love for peaches, shrimp, and everything New Orleans in one mouthwatering recipe. Whether you’re hosting a dinner party or just want to jazz up a weeknight meal, this Peachy New Orleans BBQ Shrimp is sure to impress. Bon appétit, y’all!