New Orleans BBQ Shrimp
Tender, saucy, buttery New Orleans BBQ Shrimp have a barbecue style of their very own.
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Servings: 4
Ingredients
- 2 pounds large Gulf shrimp, in their shells
- 3 Tablespoons Creole Seasoning, divided 1+2
- 4 Tablespoons butter, divided 1+3
- 1.5 Tablespoons minced garlic
- 2 cups water
- ½ Cup Worcestershire sauce
- ¼ Cup lemon juice
- ¼ Cup Chardonnay
- 3 bay leaves
- ¼ teaspoons black pepper
- ¼ teaspoon salt
- 2 cups half & half
- chopped chives for garnish optional
Instructions
- Peel the shrimp, setting shells and tails aside. Toss shrimp with 1 tablespoon Creole seasoning, cover & refrigerate while making the sauce.
- Heat 1 Tablespoon butter in cast iron skillet. Sauté garlic just until lightly browned. Stir in Chardonnay, Worcestershire and lemon juice. Add water, rest of Creole seasoning, bay leaves, salt, and black pepper. Stir in shrimp shells and tails and bring to a boil. Reduce to a simmer and cook for 30 minutes.
- Using a colander, strain sauce from shells into a small saucepan. Bring to a simmer and reduce the sauce base for 8-10 minutes.
- Heat 3 Tablespoon butter in a large skillet over high heat. Sauté chilled shrimp. Stir in reduced sauce base, coating all shrimp. Stir in half & half.
- Garnish with chopped chives or parsely if desired.