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.
4 oz Unsalted Butter
4 oz Compound Butter
1/2 Yellow Onion, Medium Dice
2 Tbsp Dried Rosemary
1/2 Tsp Cayenne Pepper
1 Tbsp of Dried Oregano
4 Large Clove of Garlic, Minced
2 Large Cloves of Black Garlic (Fermented Garlic), mashed
3/4 oz minced fresh flat-leaf Italian parsley
Kosher Salt & a Healthy amount of Cracked Pepper
1 Tbsp Worcestershire Sauce
1/2 Cup Shrimp Stock
1/4 Cup Room Temperature Beer
2 Dozen Shrimp
Rinse the shrimp in cold water and drain well. In a bowl combine the dry seasoning mix. Combine the 4 oz of unsalted butter, the garlic, the diced onion, the Worcestershire sauce and seasoning mix in a large skillet over high heat. 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 (ahem seaweed) butter and the stock; cook and shake the pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer, remove from heat.
Serve immediately in bowls with warm crusty bread on the side.
Below is the live cooking demo of The BBQ Shrimp I did for Stimulus TV,. There's a few tips and tricks for this dish, plus my beautiful voice lol! Tune in on Sundays at 2pm pst and I'll be cooking dishes like this and more.