Barbecue Shrimp Orleans

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1 lb butter
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
• 2 ounces garlic, finely chopped (1/4 cup)
• 2 teaspoons worcestershire sauce
• 1 teaspoon tabasco sauce
• 1 1/2 teaspoons water
• 1 tablespoon olive oil, plus
• 1 teaspoon olive oil
• 1 lb cleaned peeled and de-veined shrimp (16-20 count)
• 1/4 cup chopped green onion
• 1/2 cup dry wine
• sourdough bread, for serving

Recipe

• 1 for barbecue butter: soften butter at room temperature to 70-80 degrees f.
• 2 place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, worcestershire, tabasco, and water.
• 3 whip on high speed 3 minutes or until thoroughly blended.
• 4 refrigerate to 40 degrees f.
• 5 makes about 2 1/2 cups.
• 6 for shrimp: pour olive oil in a hot sauté pan.
• 7 add shrimp to the sauté pan and cook on one side for 1 to 2 minutes.
• 8 (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.
• 9 cook for an additional 1 to 2 minutes.
• 10 add wine and cook until reduced to 1/4 cup.
• 11 stir in 1 cup cold barbecue butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done ( throughout, moist and tender), approximately 1 1/2 minutes.
• 12 take care not to overcook the shrimp.
• 13 serve immediately in a bowl preheated to 160 degrees f.