New Orleans BBQ Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds head-on shrimp, large
2 tablespoons Creole Seafood Seasoning
1 tablespoon olive oil
1 large head garlic, cloves peeled and minced
2 tablespoons chopped fresh rosemary
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1 lemon, juice removed, quartered (reserve the juice)
1/3 cup beer
Salt and pepper to taste
1 stick butter, room temperature
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Directions: |
Directions:Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan.
There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base.
Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:15 min |
Personal
Notes: |
Personal
Notes: Pre-heat large sauté pan over high heat.
Season shrimp with ˝ of Creole Seafood Seasoning and lightly toss.
Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn.
Add shrimp and carefully stir.
Add Worcestershire, hot sauce, lemon juice and lemon quarters.
Deglaze with beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow shrimp to cook 2 to 2 ˝ minutes (timing will depend on size) and add remaining Seafood Seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning. Remove lemon quarters. Serve with French bread, lots of napkins, and fingerbowls. Garnish each serving with a lemon piece.
Note: You need to have head-on shrimp because the fat content in the body is what gives this dish some of its flavor. Make sure the shrimp are fresh. Check color, smell, and attachment of head and legs. Because of the weight of the head and shells, one pound yields only about 8 oz. of meat. This dish is cooked very fast, so preparation is key. It is critical that the garlic is not burned while cooking the shrimp.
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