Cajun Style BBQ Shrimp

Submitted by s1oliver

"Similar to what Ruth's Chris Steak House servers as one of their appetizers. I serve it on garlic mashed potatoes or regular mashed potatoes and it's always a hit."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• barbecue butter

• 1 lb butter
• 2 teaspoons black pepper
• 1⁄4 teaspoon cayenne pepper
• 1 1⁄2 teaspoons paprika
• 1 teaspoon salt
• 1⁄2 teaspoon whole dried rosemary leaves, finely chopped
• 2 ounces garlic, finely chopped
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 1⁄2 teaspoons water

• shrimp

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 lb cleaned peeled and deveined shrimp
• 1⁄4 cup chopped green onion
• 1⁄2 cup dry white wine

directions

1. 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.
2. Makes about 2 1/2 cups.
3. 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.
4. 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.