Fresh Gulf Shrimp with Barbecue Butter

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from


Ingredients

4 pounds unpeeled jumbo fresh shrimp
1 tablespoon seafood seasoning
2 tablespoons extra-virgin olive oil
3/4 cup amber beer
1/4 cup chopped fresh parsley
French or sourdough bread

Preparation

Peel shrimp, leaving heads and tails on; devein, if desired. Sprinkle shrimp with seafood seasoning. Heat oil in a large, deep skillet over medium-high heat. Add shrimp, and sauté 5 minutes. Add beer, and cook 5 minutes or until beer is reduced by half.

Reduce heat to medium-low; stir in 1/2 pound Barbecue Butter, 1 piece at a time, and cook, stirring constantly, until thick and creamy. Add parsley. Serve immediately with bread for dipping.

Note:

Tenney Flynn,

GW Fins Restaurant, New Orleans, Louisiana,

June 2008