Ingredient List Print Recipe
- 2 pounds whole (head on) shrimp, 16-20 size or larger
- 2 tablespoons Creole seasoning
- 1 tablespoon vegetable oil
- 16 garlic cloves, sliced very thin
- 3 tablespoons minced fresh rosemary
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce, Crystal brand works best
- 1/3 cup beer
- 1 large lemon, juiced. Juice reserved. Reserve rind also, sliced into thin strips
- 8 tablespoons cold butter, chopped
This recipe is adapted from a dear friend, Jamie Shannon, who passed away nearly 15 years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great taste makers. Spicy, lemony, garlicky and rich, this barbecue shrimp is a real treat. Be sure to use shrimp with their heads on for this dish. That’s where all the flavor is! And serve with plenty of crusty bread for soaking up all the sauce.
SERVINGS: 4 AS AN APPETIZER, 2-3 AS AN ENTRÉE
Toss shrimp with half the Creole seasoning.
Preheat a large 14-inch heavy duty skillet over high heat. Add the oil to the pan.
When it begins to smoke add the garlic and rosemary. Toss well to avoid burning, but it will lightly brown quickly.
Immediately add the shrimp, tossing well.
Add the Worcestershire, hot sauce, lemon juice and lemon rind. Stir for a minute, add the beer and scrape bottom of pan to deglaze.
Add remaining Creole seasoning. Cook for 2 minutes or until shrimp are just cooked through and liquids have reduced.
Turn off the heat. Stir in the butter, in thirds.
Serve right away.
Photographs by Madeleine Hill.
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