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Recipe
My Easy Barbecue Shrimp

My Easy Barbecue Shrimp

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 4 first-course servings

Ingredients

Directions

  • In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.

  • Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.

  • Heat a 14-inch skillet over high heat. Add the remaining 2 tablespoons oil, then the shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.

  • Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with the Jalapeño Biscuits.