Michael's New Orleans BBQ Shrimp

By JimMac

From the New Orleans Cooking Experience.

Ingredients

• 2 dozen shrimp, unpeeled
• 2 sticks plus 5 Tablespoons butter
• 1 t Lea and Perrins
• lots of minced garlic (at least 6 cloves)
• 1/2 cup shrimp stock*
• 1/4 cup beer, room temperature
• 1/2 cup minced celery
• 1/2 cup minced onion
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon liquid crab boil (Zatarains)
• chopped green onions to garnish
• Seasoning Mix
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano

Details

Servings 8

Preparation

Step 1

Rinse shrimp in cold water and drain well. Set aside.

In a small bowl combine the seasoning mix ingredients. Combine 1 stick of butter, garlic, Lea and Perrins, minced celery, onion, rosemary, liquid shrimp boil, and seasoning mix in a large skillet over high heat. When butter is melted, add fresh shrimp. Cook for 2 minutes, shaking the pan. Add remaining butter, stock, and beer. Continue to cook, shaking the pan, for about 3 minutes. Ser4ve immediately.

* Shrimp stock: place shrimp shells in a pot; cover with water. Simmer shells for 20 minutes. Drain and reserve “shrimp broth.”

Note: all ingredients, except the shrimp, can be added to the skillet. Cook the ingredients and add the shrimp just before you are ready to serve.