Recipe: New Orleans BBQ Shrimp

By
ABC News
February 26, 2006, 12:33 PM ET
2 min read

Feb. 26, 2006 — -- "GMA Weekend Edition," broadcasting live from New Orleans in honor of Mardi Gras, joined chef Frank Brigtsen at Brigtsen's Restaurant for a demonstration of how to make New Orleans BBQ Shrimp.

Despite the name, it has nothing to do with a barbecue pit or barbecue sauce. The main ingredients are jumbo Louisiana shrimp, butter and finely ground black pepper.

The recipe (found below) uses peeled shrimp, but it is important to start with fresh head-on shrimp, so that you can make a nice stock with the heads and shells.

New Orleans BBQ Shrimp

Ingredients

1 dozen jumbo Louisiana shrimp

3 tbsp softened butter

1 tsp chopped fresh rosemary

½ tsp black pepper

¾ tsp "Seafood Magic" seasoning

1 tsp minced fresh garlic

1 tbsp Worcestershire sauce

3 tbsp beer

¼ cup shrimp stock

4 tbsp softened butter

Special Equipment: Large skillet

Directions:

Peel the shrimp, reserving the heads and shells for stock.

To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain and set aside.

Heat a large, heavy-duty skillet over high heat for 1 to 2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper and shrimp. Cook just until the shrimp turn pink on the outside. Shake the skillet vigorously back and forth, with a push/pull motion, while cooking the shrimp.

Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire sauce and beer. Cook until the liquid is almost completely evaporated, 15-20 seconds.

Add the shrimp stock and bring the mixture to a boil. Cook for 20-30 seconds to allow the stock to reduce and intensify in flavor.

Add the remaining 4 tablespoons of butter. Reduce heat to low. Shake the skillet vigorously back and forth, with a push/pull motion, just until the butter melts into the sauce and the sauce is emulsified. Serve immediately in shallow bowls with hot French bread or garlic bread.