The Cookhouse New Orleans BBQ Shrimp
Head-on jumbo Gulf shrimp, cooked in spicy garlic butter and beer, served with New Orleans French bread from The Cookhouse in San Antonio.
- 1 lb. head on shrimp peeled (keep the peels)
- 2 sticks unsalted butter softened
- 1 jar Bayou Brothers BBQ Shrimp
- 4 cloves fresh garlic smashed
- 1/4 cup chicken or shrimp stock
- 1/2 cup dark amber ale
- 1/2 lemon
- Compound Butter:Take the softened sticks of butter and whip until fluffy in a stand mixer with whip attachment. You can also use a hand held electric mixer. Fold in Bayou Brothers BBQ Shrimp until incorporated.
- Take the peels from the shrimp and toast in a heavy skillet until well browned and toasty. Crush in a mortar and pestle until finely ground. This works best in a stone mortar and pestle. You can instead put the cooled shells in a Food Processor and whirl until finely ground. Stir the pulverized shells into the butter mixture and set aside.
- To Make:Heat a large heavy skillet (I love cast iron) to MED HI and add 4 Tablespoons of the compound butter along with the smashed garlic. Cook for about 30 seconds.
- Add in the shrimp (yep, their heads will give some great flavor to your recipe) and cook for about 30 more seconds. You want to shake the pan and stir during this whole cooking process. Add in the shrimp stock, bring to a boil, then add in the amber ale for a layer of caramel smokiness.
- Squeeze in the lemon juice and throw in the half. Let the shrimp keep cooking for about 2 more minutes or until they change from see through clear to pale whitish-pink. Cooking time depends on size of shrimp.
- To finish, add in 4 more Tablespoons of the compound butter and swirl into pan off the heat. Remove cooked lemon, and garnish with other half. Serve with crusty French bread to soak up the juices.
Recipe courtesy of The Cookhouse.
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