NOLA-Style BBQ Shrimp Gets a Little Heat and Acid in Justin Devillier's New Book

The magical alchemy that is Worcestershire sauce, garlic and butter melting together is why it’s almost impossible to resist an order of New Orleans BBQ shrimp. It might sound crazy to mess with beloved perfection, but in his new cookbook, The New Orleans Kitchen (co-authored with Jamie Feldmar), Justin Devillier of La Petite Grocery swaps out some of the richness for Asian flavors. He adds gentle...