oh man these are good! and i didn't even have some of the ingredients. the two of us ate a whole recipe!
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second. Use fresh head-on shrimp if you can find them (remember to remove the eyes before cooking, as they will turn the sauce black). This dish was created by chef Jason Gronlund, the executive chef for Tabasco.
Credit: Debbie Snow
INGREDIENTS
5 tbsp. butter, divided1 tbsp. garlic, chopped
12 jumbo shrimp
¼ cup clam juice
¼ cup beer
3 tbsp. worcestershire sauce
¼ tsp. thyme
¼ tsp. basil
½ tsp. rosemary
1 pinch oregano
1 pinch black pepper
¼ Tsp. Tabasco sauce
1 loaf French bread
INSTRUCTIONS
1. Melt 2 Tbsp. of butter in a sauté pan over medium high heat. Add garlic and shrimp to pan and sauté together until the shrimp starts to turn pink. Add remaining ingredients, except for the 3 tbsp of butter. Keep the shrimp moving around in the pan so they cook evenly.2. Allow liquid to reduce by half, then add the remaining butter. Keep stirring the sauce so the butter blends into it evenly.
3. Serve immediately with slices of warm, crusty French bread.
Ratings & Reviews (3)
My mother used to make this for my birthday when I was a kid in the 70s and 80s because I loved it soooo much. I haven't had it in years, but your recipe reminded me that it's high time to make it.
I use to work @ a local brewery that had this on the menu, Was excellent! You just have to get the sautéing/timing down with the last portion of butter to get a rich silky sauce or you end up with a sauce that has separated not very appetizing.
New Orleans Barbecue Shrimp
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