Clay's Kitchen : Shrimp Recipes

Shrimp Recipes

Commander's Palace New Orleans Style Barbecue Shrimp

Recipe from: Commander's Palace
Servings: 3

24 each 36 to 42 count Gulf shrimp
2 tablespoons Creole Seafood Seasoning
3 tablespoons olive oil
15 garlic cloves, minced
1 tablespoon chopped fresh rosemary
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce, Louisiana style, not Tabasco its too spicy
3 lemons, juiced
½ cup beer, an amber like Abita preferred
Kosher Salt to taste
1 stick butter, room temperature

Heat a large sauté pan over medium heat. Season shrimp with ½ of Creole seafood seasoning and lightly toss. Place garlic and rosemary in pan and stir to brown the garlic. Be careful not to burn. Add shrimp and carefully stir. Add Worcestershire, hot sauce, and lemon juice. Deglaze with beer and reduce, while shaking the pan. Allow the shrimp to cook (timing will depend on size) and add remaining seafood seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to low and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning.

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