New Orleans Style Barbecue Shrimp
Makes 4 appetizers or 2 entrees
2 pounds head-on shrimp, large
2 tbsp. Creole Seafood Seasoning
1 tbsp. Olive oil
30 garlic cloves
2 tbsp. Chopped fresh rosemary
3 tbsp. Worcestershire sauce
3 tbsp. Hot sauce
1 lemon, quartered
1/3 cup beer
salt and pepper to taste
1 stick, room temperature
Pre-heat large saute pan over high heat. Season shrimp with 1/2 of creole seafood seasoning and lightly toss. Add oil to pan and let heat until smoking point. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn. Add shrimp and carefully stir.
Add worcestershire, hot sauce, and squeeze juice from lemon to pan. Deglaze with beer and reduce, while shaking the pan. Allow shrimp to cook (timing will depend on size) and add remaining seafood seasoning and salt and pepper to taste.
When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Saute until butter is emulsified and sauce is thick. Adjust seasoning.
Serve with French bread, napkins, and fingerbowls.
Note: You will need to have head-on shrimp because the fat content in the body is what gives this dish some of its flavor. Make sure the shrimp are fresh. Check color, smell, and attachment of head and legs. Because of the weight of the head and shells, one pound yields only about 8 oz. Of meat.
This dish is cooked very fast, so preparation is key.
It is critical that the garlic is not burned while cooking the shrimp.
Cracked Corn Grits
Yield 5 cups
2 tbsp. Whole butter
1/4 cup small diced yellow onion
1/4 tsp. Salt
1/8 tsp. White pepper
3 1/2 cups skim milk
1 ear corn (shucked, grilled, kernels cut from cob, save cob)
1 cup yellow stone ground grits