Barbecued Shrimp New Orleans style
How would you react if I told you that you could barbeque shrimp on the stove, and you could do it in less than 10 minutes? Well, you would probably say that I was crazy, but this is a great dish that is prepared with the heads and tails on to hold in the maximum amount of moisture and flavor. It can get a little messy peeling and eating, but boy let me tell you, it’s sho’ ‘nuf good!
SERVES: 2 to 3 as an appetizer or 2 for a dinner portion
12 raw jumbo (or the largest you can find) Gulf shrimp, unpeeled with heads and tails left on (If you prefer to peel the shrimp, go ahead and remove the heads and peel back to the tail, leaving the tail on)
2 tablespoons Worcestershire sauce
1 ½ tablespoons coarsely ground black pepper
½ teaspoon oregano
½ teaspoon thyme
¾ teaspoon Texas Gourmet’s Searing Spice
3 Tablespoons of Texas Gourmet’s Brazos River Barbeque Sauce
¼ teaspoon salt
I medium sized onion, diced well
2 tablespoons of olive oil
1 tablespoon of water
3 teaspoons minced fresh garlic (3 cloves)
1 tablespoon of Tabasco sauce
4 Tablespoons – White wine (chardonnay or pinot grigio is good)
1 lemon, seeded, and reserve the rind and set aside
1/4 pound (1 stick) of cold unsalted butter, cut into 1/2 inch slices
(1) Sauté the onion and garlic in a skillet with the olive oil over a medium flame until clear and softened, then set aside.
(2) Place the shrimp, Worcestershire, spices, and 1 tablespoon of water in a heavy 10-inch sauté pan. Squeeze the juice from the lemon over the shrimp and add the rind to the pan.
(3) Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp. After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
(4) If the shrimp are jumbo sized, add 2 tablespoons water to the pan.
(5) Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. Add the sautéed onion and garlic in with the shrimp, then stir in the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. Now add the wine, the Brazos River Barbeque Sauce and Tabasco sauce and stir well.
(6) The remainder of the cooking process will take about two minutes total if the shrimp are extra-large and about three minutes if they are jumbo sized.
(7) Serve immediately with hot garlic bread for sopping up the sauce and plenty of paper towels.
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