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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

GW Fins Restaurant, New Orleans, Louisiana

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