David Guas's BBQ Shrimp, New Orleans Style
Fill Up on This Spicy Shrimp Dish
This creole seasoned dish will leave you completely satisfied.
Toss the shrimp in a bowl with half the creole seasoning. Heat a large skillet on a high heat with olive oil (should begin to smoke a bit). Add the garlic and rosemary in the pan, stir barely brown the garlic (do not burn-creates a bitter flavor). Add the shrimp and stir carefully. Add the Worcestershire sauce, hot sauce, lemon juice and quartered lemons.
Add the beer to deglaze the pan. Allow the shrimp to cook for 2 minutes (depends of size) and add the remaining seasoning and salt and pepper. When the shrimp have finished cooking remove them from the pan, reduce the liquid on medium-high heat and add butter, T. at a time until the liquid become a slightly thickened sauce. Taste to adjust seasoning.
Return the shrimp to the sauce, stir for just a quick second and then portion the shrimp into large (shallow) bowls and spoon sauce over the top.
Serve with warm French bread and recommended to use dish towels and no fancy napkins
Course: Main Course