New Orleans Style BBQ Shrimp Recipe

New Orleans BBQ Shrimp is far from what most people think of when they think of BBQ. There's no open fire, no smoke (although that couldn't hurt), or grill required. The key ingredients to this dish are plenty of butter (because it makes everything better; side note I used a seaweed compound butter that I made the other day), a healthy amount of cracked pepper, and Worcestershire Sauce. Serve this dish piping hot and with plenty of warm crusty bread.

Ingredients

• 4 oz Unsalted butter

• ½ yellow onion, medium dice

• 1½ Tbsp fresh rosemary (or 1 Tbsp dried)

• 1 Tbsp Flourish Creole Seasoning (start here, adjust to taste)

• 1 tsp dried oregano

• 4 Large cloves garlic, minced

• 2 Large cloves black garlic (fermented), mashed

• ¾ oz Minced fresh flat-leaf Italian parsley

• Fresh Cracked Black Pepper, to taste

• 1 Tbsp Worcestershire sauce

• ½ Cup shrimp stock

• ¼ Cup room-temperature beer

• 2 Dozen Shrimp, De-Veined Shells On

• French bread, for serving

Directions

Rinse the shrimp in cold water and drain well. In a bowl combine the dry seasoning mix. In a large skillet over high heat add 4 oz of unsalted butter, the Black Garlic, the diced Onion, the Worcestershire sauce and seasoning mix . When the butter is melted, add the shrimp, Cook for 2 minutes, shaking the pan versus stirring. Turn the shrimp over once. Add the remaining butter and the stock; cook and shake the pan for 2 minutes. Add the room temperature beer and cook and shake the pan 1 minute longer, remove from heat and serve immediately with warm crusty bread on the side.