Commander's Palace Barbecued Shrimp

Submitted by KathyP53

"This is the Louisianna-style un-barbecued, barbecued shrimp!"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 16 large shrimp, peeled and deveined (tails left on)
• 29.58 ml creole seasoning (or cajun)
• 59.14 ml canola oil
• 4 garlic cloves, finely chopped
• 29.58 ml finely chopped fresh rosemary
• 118.29 ml beer
• 88.74 ml hot sauce (Crystal or Frank's)
• 88.74 ml Worcestershire sauce
• 73.94 ml fresh lemon juice
• 177.48 ml cold butter, cut into small pieces
• 1 loaf crusty French bread

directions

1. Heat large skillet over medium heat until hot.
2. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside.
3. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.Transfer shrimp to a large plate; set aside.
4. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well, Cook, stirring, until thickened, about 7-8 minutes.
5. Remove skiller from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shriimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.