Barbecue Shrimp Orleans

By commercecook

Ingredients

• Barbecue butter:
• 1 pound butter
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon paprika
• 1 teaspoon salt
• 2 ounces garlic, finely chopped (1/4 cup)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon tabasco sauce
• 1 1/2 teaspoons water
• Shrimp:
• 1 tablespoon olive oil
• 1 pound shrimp, cleaned, peeled and deveined
• 1/4 cup chopped green onion
• 1-2 cups sliced mushrooms (optional)
• 1/2 cup white wine or chicken broth

Preparation

Step 1

For butter: soften butter at room temperature. Place butter in mixing bowl: add pepper, cayenne pepper, paprika, salt, garlic, Worcestershire, tabasco and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate. Makes 2 1/2 cups. I used half and froze half.

For shrimp: Pour olive oil in a hot saute pan. Add shrimp and cook on one side for 1 to 2 minutes. Don't crowd pan. Reduce heat to medium, turn shrimp and add chopped green onion. Cook for an additional 1 to 2 minutes. Add wine or broth and cook until reduced to 1/4 cup. Stir in 1 cup cold barbecue butter. Cook, stirring frequently.
(I usually cook the shrimp, put in a heated bowl and then saute mushrooms and green onions.)
Serve over rice or cheesy grits.