Barbecue Shrimp Orleans
- Ready In:
- 33mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
-
Barbecue Butter
- 453.59 g butter
- 9.85 ml black pepper
- 1.23 ml cayenne pepper
- 7.39 ml paprika
- 4.92 ml salt
- 2.46 ml whole dried rosemary leaves (measured, then finely chopped)
- 56.69 g garlic, finely chopped (1/4 cup)
- 9.85 ml Worcestershire sauce
- 4.92 ml Tabasco sauce
- 7.39 ml water
-
Shrimp
- 14.79 ml olive oil, plus
- 4.92 ml olive oil
- 453.59 g cleaned peeled and de-veined shrimp (16-20 count)
- 59.14 ml chopped green onion
- 118.29 ml dry white wine
- sourdough bread, for serving
directions
- For Barbecue Butter: Soften butter at room temperature to 70-80 degrees F.
- Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water.
- Whip on high speed 3 minutes or until thoroughly blended.
- Refrigerate to 40 degrees F.
- Makes about 2 1/2 cups.
- For Shrimp: Pour olive oil in a hot sauté pan.
- Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes.
- (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion.
- Cook for an additional 1 to 2 minutes.
- Add white wine and cook until reduced to 1/4 cup.
- Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes.
- Take care not to overcook the shrimp.
- Serve immediately in a bowl preheated to 160 degrees F.
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