New Orleans Bbq Shrimp

—Not On Website, Seafood

Servings: Serves 2 Source:

Ingredients

1 teaspoon Garlic, chopped

1 tablespoon Butter

1 lb Jumbo Louisiana shrimp

3 tablespoon Worcestershire sauce

1 tablespoon Crystal hot sauce

1 Lemon, juice only

2 teaspoon Creole seasoning

2 teaspoon Cracked black pepper

1 Cup Abita Amber beer (or similar)

1 Cup Butter, chilled and chopped

1 teaspoon Fresh rosemary, minced

French bread, thickly sliced on the diagonal, warmed

Directions

Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by half.

Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition, and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread.

For a dish that's easy to eat, and still has that classic Barbeque Shrimp presentation, peel the shrimp, leaving the heads and tails on, before adding them to the sauce.

Try substituting poached oysters for the shrimp, or fried oysters for a great barbeque oyster po-boy on hot French bread.