New Orleans Barbecue Shrimp
2 dozen 10/15 White American Shrimp
1 ½ Tablespoons Creole Seasoning
4 Tablespoons finely chopped garlic
2 tablespoons finely chopped rosemary
3 tablespoons Lea & Perins Worcestershire Sauce
2 tablespoons hot sauce
Juice of 1 Lemon
¼ cup beer
¼ cup dark shrimp stock
1 stick softened butter
Kosher salt and fresh ground pepper to taste
2 cups cooked yellow grits
Using a medium bowl, toss the shrimp with half the seasoning. In a hot large skillet, add the oil, garlic, and rosemary. As the garlic starts to color, add the shrimp cooking quickly on each side. Remove the shrimp before fully cooked and reserve.
Deglaze the pan with the beer, shrimp stock, and lemon. Add the hot sauce and Worcestershire. Reduce by half, turn down the heat to medium. Add the butter at tablespoon at a time, stirring to incorporate. Return the shrimp to the pan. Season with salt, pepper, and Creole seasoning. Serve over yellow grits.
Noon Cooking - November 4, 2010