Spicy Barbecue Shrimp

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Spicy sautéed shrimp served over crisp, herb butter-slathered toast to soak up the juices

Yield: 4 as an appetizer or 2 as a main course

Course:

Ingredients

  • Herb Butter Toast Ingredients:
  • 2 ounces unsalted butter softened
  • 1 whole garlic clove
  • 2 scallions white ends only
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher salt to taste
  • Black pepper to taste
  • 2 slices of levain bread 1 1/2 inches thick
  • Shrimp Ingredients:
  • 1 tablespoon olive oil
  • 10 Gulf shrimp size 21-25, peeled and deveined
  • Kosher salt to taste
  • Black pepper to taste
  • 6 1/2 ounces unsalted butter
  • 1 tablespoon chopped garlic
  • 1 tablespoon Paul Prudhomme’s Seafood Magic
  • 4 ounces Dixie Beer
  • 8 ounces shrimp stock
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons lemon juice
  • 4 drops Tabasco Sauce
  • 1 tablespoon chopped flat-leaf parsley
  • 2 scallions green ends only, julienne lengthwise

Directions

  1. Preheat oven to 350°. Make a garlic herb butter by putting the butter, garlic, scallions, parsley, and salt and pepper to taste in a food processor and blending until smooth.
  2. Melt herb butter and brush on the bread slices. Bake in oven for 8-10 minutes until golden brown.
  3. Heat olive oil in a medium sauté pan over medium-high heat. Add shrimp and season with salt and pepper.
  4. Add 1/2 ounce of the butter to the shrimp and let it melt. Next, add chopped garlic and Paul Prudhomme’s Seafood Magic.
  5. Using a wooden spoon, deglaze the pan with Dixie Beer, scraping up the bits on the bottom of the pan, and reduce the liquid by half. Remove the shrimp from the pan and set aside.
  6. Add shrimp stock, Worcestershire Sauce, lemon juice, Tabasco Sauce, to the liquid in the pan and reduce by three-quarters.
  7. Add remaining butter to the sauce, reduce the heat to low and whisk the butter to emulsify the sauce. If necessary to brighten the flavors, add more lemon juice to taste and add remaining parsley.
  8. Pile shrimp on toasted levain bread and drown in sauce. Garnish with julienned scallions.

Tips/Techniques

Beverage Suggestions: In terms of wine, a Pinotage has a underlying smokiness that would work well with the barbecue flavors in the dish. Also, an off-dry white, like an Auslese or Spätlese that has a higher viscosity would stand up nicely to the spices. If you're going for beer, go for something full-bodied like a Belgian-style Trippel or even an Anchor Steam.
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