From this legendary steak house here’s the recipe for this amazing dish that isn’t difficult to make and is going to leave you wanting more.
Barbecue shrimp is a New Orleans specialty, there is no barbecue sauce in there, and this isn’t done on a grill. Isn’t incredible already? A spicy compound butter infused with the flavors of New Orleans is the base for the shrimp to be cooked in. Be sure to serve this with bread so you can dip your bread into this tasty sauce. Everyone will love this one!
1 pound 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 (measured, then finely chopped)
1/4 cup garlic chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
1 tablespoon plus 1 teaspoon olive oil
1 pound Shrimp (16-20 count), cleaned, peeled, and deveined
1/4 cup green onions chopped
1/2 cup dry white wine
4 slices sourdough bread
Shrimp Barbecue Butter
Soften butter at room temperature of 70-80 degrees. Place butter in a mixing bowl and add black pepper, paprika, cayenne pepper, salt, garlic, rosemary, Worcestershire sauce, Tabasco sauce, and water.
Whip the butter mixture on a high-speed setting for 3 minutes or until well blended. Refrigerate to about 40 degrees.
The shrimp recipe will use 1 cup of the barbecue butter; reserve the extra for another use.
Pour olive oil into a preheated saute pan. Add the shrimp and saute on one side for 1-2 minutes. (Don’t crowd the shrimp; you might need 2 pans. A 12-inch pan will hold 1 pound of shrimp.)
Lower heat to medium, turn the shrimp and add the chopped green onion. Cook for an extra 1 to 2 minutes.
Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup of the refrigerated barbecue butter, turn the heat down to low and cook, stirring frequently, until shrimp are just done (white throughout but tender and moist - about 1 1/2 minutes). Be careful not to overcook the shrimp.
Serve immediately in a warm bowl.