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Fresh Gulf Shrimp with Barbecue Butter

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield Makes 8 servings


  • 4 pounds unpeeled jumbo fresh shrimp
  • 1 tablespoon seafood seasoning
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup amber beer
  • 1/2 pound Barbecue Butter, cut into pieces
  • 1/4 cup chopped fresh parsley
  • French or sourdough bread

How to Make It

  1. 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.

  2. 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.

GW Fins Restaurant, New Orleans, Louisiana