Recipe: New Orleans BBQ Shrimp
A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an
incredible meal.
Ingredients:
- 10 Shrimp, size 21-25 from the Gulf of Mexico
- 2 Pieces of levain bread 1 1/2 inch thick
- 1 Tbsp olive oil
- 2 Scallions, green ends only, julienne lengthwise
- 2 Scallions, white ends only
- 1 Tbsp chopped garlic
- 1 Whole garlic clove
- 1 Tbsp Paul Prudhomme’s Seafood Magic
- 8.5 oz. Butter
- 4 oz Dixie Beer
- 8 oz Shrimp stock
- 2 Tbsp Worchester
- 2 Tbsp lemon juice
- 4 Drops Tabasco
- 2 Tbsp chopped parsley
Instructions:
1. Make a garlic herb butter by putting 2oz of soft butter, 1 clove garlic, 2 tbsp parsley, white ends of scallions, and salt and pepper to taste in a fod processor and blending until smooth.
2. Melt herb butter and brush on levain bread, Bake in oven at 360 degrees for 8-10 minutes until golden brown.
3. Heat olive oil in a medium saute pan over medium/high heat. Add shrimp and season with salt and pepper.
4. Add 0.5 oz butter and let melt, then add chopped garlic and Paul Prudhomme’s Seafood Magic.
5. Deglaze with Dixie Beer and reduce sauce by half. Remove shrimp from pan and set aside.
6. To remaining sauce add shrimp stock, Worchester, lemon juice, and Tabasco, and reduce by 3/4ths.
7. Add remaining butter, reduce heat to low and emulsify sauce. Adjust with lemon juice to taste and add remaining parsley.
8. Pile shrimp on toasted levain bread and drown in sauce. Garnish with julienne scallions.
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