New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

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. Get the recipe for New Orleans Barbecue Shrimp »Debbie Snow

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.

New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
Yield: serves 4

Ingredients

  • 5 tbsp. butter, divided
  • 1 tbsp. garlic, chopped
  • 12 jumbo shrimp
  • 14 cup clam juice
  • 14 cup beer
  • 3 tbsp. worcestershire sauce
  • 14 tsp. thyme
  • 14 tsp. basil
  • 12 tsp. rosemary
  • 1 pinch oregano
  • 1 pinch black pepper
  • 14 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.