Prep 5 mins
Cook 7 mins
Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter. Say it with me.... "Om......................" I have yet to try this, but will vouch for ANYthing from this restaurant.
- 1 lb butter
- 2 teaspoons black pepper (scant)
- 1⁄4 teaspoon cayenne pepper (scant)
- 1 1⁄2 teaspoons paprika
- 1 teaspoon salt
- 1⁄2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
- 2 ounces garlic, finely chopped (1/4 cup)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 1⁄2 teaspoons water
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 lb shrimp, 16-20 count, cleaned, peeled and deveined
- 1⁄4 cup chopped green onion
- 1⁄2 cup dry white wine
- sourdough bread, for serving
- 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.
Great recipe. I halved the butter recipe and it was enough for a lb. of shrimp. I was out of paprika, so used Old Bay Seasoning instead. I would do that again! I also used crushed pepper instead of cayenne. Next time I will double the green onions, and use about 6 stalks. This was quick and easy. I served it with fried rice and a nice salad!
Made this last night, we loved it. I halved the recipe and added a tablespoon f DH's fave barbecue sauce when mixing up the butter, mainly because he kept looking at the recipe and doubting how it would be 'barbecue' (though after dinner he conceded it was tasty and didn't need it). Served with rice and green beans, crusty sourdough bread and the remainder of the white wine. Just wonderful!
I am usually hesitant to try a receipe without reading a review, but this looked good to me. Having made it, I will be making this ALOT more! I have never had this from this resturant, but have had barbecue shrimp in New Orleans. The shrimp was true New Orleans style. This shrimp is not pack any heat, despite the little cayenne and tabasco. The BBQ butter makes enough for about 3 or more pounds of shrimp. Just another reason to make it again!!