Chef Darin Nesbit
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. Leave the shrimp out, and you have a great New Orleans barbeque sauce recipe.
Try substituting poached oysters for the shrimp, or fried oysters for a great barbeque oyster po-boy on hot French bread.
• 1 t Garlic, chopped
• 1 T Butter
• 1 lb Jumbo Louisiana shrimp
• 3 T Worcestershire sauce
• 1 T Crystal hot sauce
• 1 ea Lemon, juice only
• 2 t Creole seasoning
• 2 t Cracked black pepper
• 1 C Abita Amber beer
• 1 C Butter, chilled and chopped
• 1 t Fresh rosemary, minced
• French bread, thickly sliced on the diagonal, warmed
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 ½.
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.