Care of John Rowland of Southern Hospitality Catering - this recipe is incredible!
New Orleans BBQ Shrimp
3 pounds 16 /20 count fresh gulf shrimp
1 tablespoon lemon juice
4 teaspoons Worcestershire sauce
1/4 cup dry white wine or amber beer
2 gloves garlic, chopped
2 ounces of craked black pepper
1/4 teaspoon salt
3 sticks of butter, softened
2 tablespoons paprika
1 cup heavy cream
1 loaf French bread
1) Rinse the shrimp, and shake off excess water. In a large skillet over medium heat add in shrimp, lemon juice, wine, worcestershire, and garlic. Bring the pan to a light boil and cook agitating the dish until the shrimp turns pink.
2) Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this !!! Trust me, it is almost impossible to use to much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt all over the pan.
3) Lower the heat to the minimum. Cut the butter into tablespoon-size pieces,
and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Once all of the butter has melted, add the cream. Keep agitating the pan to make a creamy-looking, orange- hued sauce.
4) When all of the butter and cream is incorporated, serve the shrimp with lots of sauce in bowls. Serve with hot french bread for dipping. Also plenty of napkins and bibs. Bon Appetit !
For the grits I always use yellow stone ground, which you can get at any Whole Foods. Use 4-1 liquid vs. grits. I use 3 parts whole milk to 1 part water as this makes them nice & creamy. Bring liquid to a boil, slowly stirring in the grits. Stir until thick. (10-12 min.)Can add butter or cheese if desired.
New Orleans BBQ Shrimp
3 pounds 16 /20 count fresh gulf shrimp
1 tablespoon lemon juice
4 teaspoons Worcestershire sauce
1/4 cup dry white wine or amber beer
2 gloves garlic, chopped
2 ounces of craked black pepper
1/4 teaspoon salt
3 sticks of butter, softened
2 tablespoons paprika
1 cup heavy cream
1 loaf French bread
1) Rinse the shrimp, and shake off excess water. In a large skillet over medium heat add in shrimp, lemon juice, wine, worcestershire, and garlic. Bring the pan to a light boil and cook agitating the dish until the shrimp turns pink.
2) Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this !!! Trust me, it is almost impossible to use to much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt all over the pan.
3) Lower the heat to the minimum. Cut the butter into tablespoon-size pieces,
and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Once all of the butter has melted, add the cream. Keep agitating the pan to make a creamy-looking, orange- hued sauce.
4) When all of the butter and cream is incorporated, serve the shrimp with lots of sauce in bowls. Serve with hot french bread for dipping. Also plenty of napkins and bibs. Bon Appetit !
For the grits I always use yellow stone ground, which you can get at any Whole Foods. Use 4-1 liquid vs. grits. I use 3 parts whole milk to 1 part water as this makes them nice & creamy. Bring liquid to a boil, slowly stirring in the grits. Stir until thick. (10-12 min.)Can add butter or cheese if desired.
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