Barbeque shrimp is a New Orleans speciality, there is no barbeque sauce in there, and this isn’t done on a grill.  A spicey compound butter infused with the flavors of New Orleans is the base for the shrimp to be cooked in.  Be sure to serve this with bread so you can dip your bread into this tasty sauce.  This recipe is from the San Antonio Express-News. This is one of their most popular appetizers.

Shrimp
1 Tbsp. plus 1 tsp. olive oil
1 lb. (16-20 count), cleaned, peeled and deveined shrimp
1/4 C. chopped green onions
1/2 C. dry white wine
Sourdough bread, for serving

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 minutes. (Don’t crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp
are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

TAGS | butter, cajun, New Orleans, shrimp

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