GW Fins’ Fresh Gulf BBQ Shrimp
Recipe is by chef Tenney Flynn, GW Finn’s
4 pounds fresh head-on Louisiana shrimp (10-15 count)
1 pound prepared BBQ butter
2 bottles Abita Amber beer
1 tablespoon Paul Prudhomme Shrimp Magic
Extra virgin olive oil
1. Prepare BBQ shrimp one pound at a time due to restriction of pan size.
2. Peel shrimp leaving heads attached. Split tail and remove sand vein. Season with Shrimp Magic and reserve.
3. In a large skillet, sauté 1 pound of seasoned shrimp in about a tablespoon each of butter and oil for 2 minutes on medium-high heat. Turn and continue cooking for 1 minute.
4. Add about 4 ounces of beer and cook until reduced to 1 ounce.
5. Lower heat and stir in several cold 1-inch chunks of BBQ butter. Continue adding a total of 4 ounces of butter, stirring constantly to make the sauce a creamy consistency. Add chopped parsley.
6. Repeat instructions for remaining 3 pounds of shrimp. Serve in large heated bowl with plenty of French or sourdough bread for dipping. Also great on mashed potatoes.
1 pound butter (plus an additional 2 ounces)
6 tablespoons shallots, finely diced
6 tablespoons garlic, finely diced
2 tablespoons freshly squeezed lemon juice
2 tablespoons reduced veal stock (optional)
2 tablespoons chopped fresh rosemary (measure before chopping)
1½ teaspoons chopped fresh thyme (measure before chopping)
1 pinch of cayenne pepper
1½ teaspoons freshly ground black pepper
1 teaspoon Lea & Perrins Worcestershire sauce
1½ teaspoons salt
1 tablespoon paprika
1. Melt 2 ounces of butter in small, heavy sauce pan. Add chopped shallots and garlic and cook on low to medium heat, covered, until soft but not browned.
2. Spread the mixture on a pan and refrigerate until cold.
3. Place the one pound of butter into a mixer with a paddle and whip on high until white and fluffy. Reduce speed, add remaining ingredients as well as refrigerated shallot and garlic mixture. Increase speed and whip for one minute on high.
4. Place mixture on plastic wrap and roll up into a log 2 inches in diameter. Refrigerate or freeze until needed. Can be frozen for up to two months.