Summary: Sautéed New Orleans Shrimp style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter. Served for more than 45 years, the barbecued shrimp has become a signature item.
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 lb shrimp, 16-20 count, cleaned, peeled and deveined
- 1/4 cup chopped green onion
- 1/2 cup dry white wine
- sourdough bread, for serving
- Barbecue Butter
- 1/2 lb unsalted butter (2 sticks)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (scant)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic, finely chopped
- 4 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- For Barbecue Butter — Soften butter at room temperature to 70-80 degrees F. Place butter (cubed) in mixing bowl; add pepper, cayenne pepper, paprika, salt, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F.
- For Shrimp — Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don’t crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Remove shrimp and set aside
- Add a couple tablespoons of wine to deglaze the pan, stir all the bits from the bottom of the pan. Add the rest of the white wine and cook until reduced to 1/4 cup.
- Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently add shrimp back till just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
- with sourdough bread or garlic bread
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 5
Recipe adapted from and photo courtesy of: The Birmingham News