- In a 14-inch cast iron pan, heat olive oil over medium-high heat. Meanwhile, coat shrimp in creole spice and season with salt and pepper.
- Sear shrimp in oil on both sides and add white wine. Allow wine to reduce by half. Add BBQ Base and once again reduce by half.
- Remove shrimp from sauce, add heavy cream, and simmer for 2 minutes. Reduce heat to medium low and whisk in butter 1 tablespoon at a time until all has been incorporated. Add shrimp back to pan to reheat through. Garnish with chopped parsley and lemons. Serve family-style with French bread.
- Set large pot over medium heat. Add all ingredients and reduce by 1/3. Strain sauce and reserve.
Editor’s Note: The BBQ base recipe yields more than you will need, but it freezes very well for future use.