In order to create an emulsified sauce, this dish uses a simple culinary technique called mounting butter. Take the skillet off of the burner after the shrimp are cooked, then whisk in the butter, a spoonful at a time, until it melts and becomes a smooth sauce. To avoid breaking the sauce, be careful to take your time. (If it does separate, don’t worry. The sauce’s texture won’t be as smooth, but the flavor will remain the same.
For a more classic approach that takes a little more effort to eat, you can cook shell-on shrimp, or you can use pre-peeled shrimp for convenience. Shell-on shrimp will take an additional minute or two to cook, but they will add a little more flavor to the sauce.
New Orleans Barbecue Shrimp Recipe
-
8 tablespoons (1 stick) unsalted butter, divided
-
4 cloves garlic, minced
-
1 tablespoon Creole seasoning
-
1/4 cup Worcestershire sauce
-
1/4 cup water
-
2 pounds deveined jumbo shrimp, shell-on or peeled
-
Juice from 1 lemon
-
Hot sauce, for serving
-
Crusty French bread, for serving
Serves four.
541 milligrams of cholesterol, 2,870 milligrams of salt, 31 grams of protein, 16 grams of carbohydrates, 6 grams of total sugars, trace fiber, 27 grams of total fat (15 grams saturated), and 286 calories (56 percent calories from fat) per serving without bread.
