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Brigsten’s BBQ Shrimp



ingredients

  1. 1 dozen fresh, head-on jumbo, wild (Louisiana) shrimp (10-15 count per pound)
  2. 3 tablespoons + 4 tablespoons unsalted butter, softened
  3. 1 teaspoon finely chopped fresh rosemary leaves
  4. 1/2 teaspoon fresh ground black pepper
  5. 3/4 teaspoon Chef Paul Prudhomme’s Seafood Magic seasoning (or your favorite low-sodium Cajun seasoning blend)
  6. 1 teaspoon minced fresh garlic
  7. 1 tablespoon Worcestershire sauce
  8. 3 tablespoons dark beer (enjoy the rest while cooking)
  9. 1/4 cup shrimp stock*

directions

  1. IF SERVING PEELED SHRIMP: Peel the shrimp and devein, 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 to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain through a sieve into a bowl and set aside. Or cool completely and freeze in ice cube trays until ready to use.
  2. Heat a heavy-bottom skillet over high heat for 1-2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper, shrimp stock and peeled shrimp (or shell-on 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.
  3. Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire and beer. Cook until the beer is almost completely evaporated, 15-20 seconds.
  4. 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 lots of hot French bread for soaking up every last drop of sauce.


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