Recipe by Sandi (From CA)
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.
Top Review by PrincessWahoo
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!
- 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
Directions See How It's Made
- 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.