G. W. Fins' Fresh Gulf BBQ Shrimp

By karen1

Ingredients

• Ingredients:
• BBQ Shrimp
• 4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
• 1/2 pound prepared BBQ butter (see recipe)
• 1 bottle Abita Amber beer
• 1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
• Butter
• Extra Virgin Olive Oil
• Chopped parsley
• BBQ Shrimp Butter
• 1 pound butter
• 3 ounces shallots, finely diced
• 3 ounces garlic, finely diced
• 1 ounce freshly squeezed lemon juice
• 1 ounce veal jus, cold (veal stock)
• 2 Tbsp. chopped fresh rosemary
• 1 1/2 tsp. chopped fresh thyme
• 1 dash cayenne pepper
• 1 1/2 tsp. freshly ground black pepper
• 1 tsp. Lea & Perrins Worcestershire sauce
• 1 1/2 tsp. salt
• 1 Tbsp. paprika

Details

Servings 2
Adapted from foxnews.com

Preparation

Step 1

Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large non-stick skillet, sauté the seasoned shrimp in about a tablespoon of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about a half a bottle of beer and reduce to 3 ounces. Lower the heat and stir in several cold 1" chunks of BBQ butter (see recipe). Continue adding the balance of the butter, stirring constantly to make the sauce a creamy consistency. Add chopped parsley. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes


Butter Directions:
Place chopped shallots in a plastic 1/6 pan with 1 oz. butter. Cover with plastic wrap and microwave for 2 1/2 minutes. Cool. Repeat with chopped garlic. Place butter in the mixer with the paddle and whip until light. Add all ingredients and mix until incorporated. Roll in 1-lb. logs in parchment paper and refrigerate or freeze.