R
*RJ*
Guest
Calve and I can't wait to come down there. Yum!
Retic's N'awlins style BBQ shrimp
1 Tsp of liquid crab boil , Zatarains if possible
1 & 1/2 cups Lea & Perrins worcestershire sauce
6oz amber beer ( Reserve the rest for altitude adjustment )
2 Tbsp Tabasco
1 whole pod of garlic peeled and minced
4 Tbsp cracked black pepper
3 bayleaves
1 Tsp cayenne pepper
2 Tbsp chopped fresh rosemary
1 Tbsp dill leaf
1 Tsp oregano leaf
4 Tbsp vegetable oil
1 &1/2 lbs of softened salted butter
2 lbs of large unpeeled head on shrimp
In a small saucepan saute the garlic in a little butter till it just starts to brown , add all ingredients except shrimp , butter and vegetable oil , bring to a boil reduce heat to a low simmer , simmer for 10 minutes , remove from heat and set aside . In a large skillet add the vegetable oil and heat over high heat till the oil starts to smoke add the shrimp be careful not to overcrowd the pan if necessary do this step in two batches , you want a quick sear and caramelisation on the shrimp , saute until the shrimp starts to turn pink , a minute or two depending on your stove then add the sauce you set aside earlier , bring to a boil , reduce heat to low and stir in the softened butter a litte at a time until it's incorporated , spoon the shrimp into bowls pour the sauce over them and serve with hot crusty bread for sopping up the sauce .