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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Trinkets
Servings: 2
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced.
1 teaspoon garlic, chopped
1 tablespoon butter
1 pound jumbo shrimp
3 tablespoons worcestershire sauce
1 tablespoon hot sauce — we prefer Crystal's
juice of 1 lemon
2 teaspoons creole seasoning
2 teaspoons black pepper, cracked
1 cup beer — recipe calls for Abita Amber
1 cup butter, chilled, chopped
1 teaspoon fresh rosemary, minced
Sauté the garlic lightly in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by ½. Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with French bread to sop up the sauce.