recipe
yields
Serves 4
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon white pepper
1 tablespoon black pepper
4 tablespoons chili powder
1 tablespoon garlic powder
Makes 3 cups
1 teaspoon oil
Shells from 1 pound shrimp
½ onion, diced
1 carrot, diced
1 celery stalk, diced
1 bay leaf
1 tablespoon tomato paste
1 pound shell-on 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 (recipe above, or substitute store-bought seafood stock)
2 teaspoons olive oil
1 tablespoon Pêche spice (recipe above)
2 teaspoons black pepper
4 teaspoons lemon juice
2 tablespoons parsley
Crusty bread for serving
For the Pêche Spice
For the Shrimp Stock
For the Barbecue Shrimp
steps
Make the Pêche Spice
- Mix all ingredients until thoroughly combined. Store in an airtight container.
Make the Shrimp Stock
- Heat oil in a large pot and sauté shrimp shells, vegetables, and bay leaf until shells are pink and vegetables are soft, about 5 minutes.
- Add tomato paste and cook 2 minutes more. Add 3 cups water, bring to a boil, then reduce to a simmer. Cook for 25 minutes, then strain and transfer to an airtight container in refrigerator to cool.
Make the Barbecue Shrimp
- Peel shrimp, leaving heads and tails attached and reserving shells for stock. Be careful not to remove any head fat. (Devein if necessary.) Melt 1 tablespoon of butter in a small saucepot over medium heat. Add garlic and cook until softened, 2 minutes. Add Worcestershire, hot sauce, wine, and rosemary. Cook over high heat until reduced by half, 5 to 6 minutes. Add shrimp stock and cook until mixture has reduced to about 1 cup, 5 to 6 minutes more. Set aside.
- Heat oil in a large skillet over high heat. Carefully sear shrimp, then add pêche spice and black pepper. Once spices have toasted, add sauce and bring to a boil. Cook for 2 minutes, then add remaining butter, swirling butter into sauce until fully incorporated. Remove from heat and stir in lemon juice. Sprinkle with parsley and serve with crusty bread.
Date Published: 12.21.17
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Recipe By
Ryan Prewitt of Pêche in New Orleans, Louisiana
Comment 1
Please send corrections to the recipe above.
1 cup of what?
Add shrimp stock? How do you make shrimp stock or where can I buy it
Thank you