Cookbook Club

Barbecue Gulf Shrimp

By: The Local Palate

Copy to clipboard

Featured in City Eats New Orleans by Beth D’Addono, this barbecue gulf shrimp recipe perfectly balances creole with a buttery, savory barbecue shrimp butter. Use your leftover butter for spooning over steak, fish, or even potatoes for a quick and easy flavor boost.

recipe

yields

Serves 6 to 8

For the Barbecue Shrimp Butter

Makes 1 pound
1 pound plus ¼ cup butter
6 tablespoons finely diced shallots
6 tablespoons finely diced garlic
2 tablespoons fresh lemon juice
2 tablespoons reduced veal or chicken stock (optional)
2 tablespoons chopped rosemary
1 tablespoon paprika
1½ teaspoons chopped thyme
1½ teaspoons pepper
1½ teaspoons salt
1 pinch cayenne
1 teaspoon Worcestershire sauce

For the Barbecue Shrimp

1 pound fresh head-on Louisiana shrimp (10–15 count or bigger)
¾ teaspoon Chef Paul Prudhomme Shrimp Magic or creole seasoning
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 ounces Abita amber (you’ll have half a bottle left over for drinking)
¼ pound cold Barbecue Shrimp Butter (recipe follows)
1 tablespoon chopped parsley
French or sourdough bread, for dipping (or mashed potatoes)

steps

Make the Barbecue Shrimp Butter

Melt ¼ cup butter in small, heavy-bottomed saucepan. Place diced shallots and garlic in butter and cook over low to medium heat, covered, until soft but not browned. Spread mixture on sheet pan and refrigerate until cold.
Place 1 pound butter in stand mixer with paddle and whip on high until white and fluffy. Reduce speed and add remaining ingredients, as well as refrigerated shallot-and- garlic mixture.
Increase speed and whip 1 minute on high. Roll up mixture in plastic wrap into log that is 2 inches in diameter. Refrigerate or freeze until needed. Can be frozen for up to 2 months.

Make the Barbecue Shrimp

Peel shrimp, leaving heads attached; split each shrimp back ¼ inch and remove sand vein. Season with Shrimp Magic or creole seasoning.
In a large skillet, heat butter and olive oil over medium-high heat. Add seasoned shrimp and sauté 2 minutes. Flip and continue cooking 1 minute.
Add beer and reduce by half. Lower heat and stir in several chunks of Barbecue Shrimp Butter.
Continue adding butter, stirring constantly to make sauce a creamy consistency. Add parsley.
Serve in large, preheated bowls, with plenty of bread for dipping or over mashed potatoes.

Date Published: 09.24.24