The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Ryan Prewitt’s Barbecue Shrimp

Advertisement

Ingredients

1 pound Gulf shrimp

½ cup butter, divided

1 teaspoon garlic, minced

1 tablespoon worcestershire

2 teaspoons Louisiana hot sauce

½ cup white wine

1 teaspoon fresh rosemary, minced

1 cup shrimp stock

2 teaspoons olive oil

1 tablespoon Pêche spice

2 teaspoons black pepper

4 teaspoons lemon juice

2 tablespoons parsley

Directions

  1. Peel shrimp, leaving heads and tails attached. Be careful not to remove any head fat. Devein if necessary. Make shrimp stock. Melt 1 tablespoon butter in small saucepot over medium heat. Add garlic and cook for 2 minutes, until soft. Add worcestershire, hot sauce, wine, and rosemary. Cook over high heat and reduce by half, about 5 to 6 minutes. Add shrimp stock and cook until reduced to about 1 cup total, 5 to 6 minutes more. Reserve.
  2. Warm a large skillet over high heat. Add oil and then carefully slide shrimp into pan. Sear shrimp, then add Pêche spice and pepper. Toss shrimp and spice in pan to toast the spices. Add reserved sauce and bring to a boil. Cook for 2 minutes, then add remaining butter, swirling butter into simmering sauce until fully incorporated. Add lemon juice.

 

Print Recipe