New Orleans-Style BBQ Shrimp

Serves 4. Recipe is by chef Ben Thibodeaux, Tableau, New Orleans.

3For the barbecue sauce:

1 (12-oz.) bottle Abita Restoration Ale

1/2 cup Worcestershire sauce

1/4 cup Crystal hot sauce

2 lemons, peel and pitch removed

2 sprigs fresh rosemary

1/2 tbl. freshly ground black pepper

2 garlic cloves, crushed

1/2 cup heavy cream

1 lb. (4 sticks) unsalted butter, diced

For the shrimp:

1 oz. vegetable or canola oil

4 cloves garlic, sliced

20 jumbo (U-10) Gulf shrimp, peeled, head and tails left intact

Creole seasoning, salt, and freshly ground pepper to taste (We like plenty of pepper.)

2 ozs. Abita Restoration Ale

For serving:

Rosemary leaves, for garnish, optional

Hot French bread and/or hot cooked rice


1. Make the sauce: Combine the beer, Worcestershire, hot sauce, lemons, rosemary, pepper and garlic in a heavy-bottom sauce pot and simmer over medium-high heat until liquid is reduced to 3/4 cup (about 15 minutes), taking care not to burn the reduction. Add heavy cream and reduce again to 3/4 cup, about 4 minutes. Reduce heat to low. Slowly begin to whisk in cold butter a little at a time until all butter is incorporated. Strain sauce through a sieve and discard solids. Reserve warm until ready to serve.

2. Cook the shrimp: Add oil to a large sauté pan. Add garlic and cook over medium heat until garlic just begins to take on color, about 2 minutes. Add shrimp to pan in one layer and cook until they just begin to turn pink, about 4 minutes. Season shrimp with Creole seasoning, salt and pepper. Flip shrimp over and deglaze pan with beer, scraping flavored bits from the bottom of the pan.

3. Add sauce to the pan and cook until shrimp are pink and sauce is heated through. Garnish with rosemary if desired. Serve shrimp and sauce with plenty of hot French bread or hot cooked rice.