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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
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.