Barbecue Shrimp by Big Al
Source of Recipe
Adapted from Tom Fitzmorris
Recipe Introduction
Tom's recipe is a little different in the way that you incorporate the butter. His method, which he got from a chef who's name I do not recall, gives you a creamy texture instead of the greasy texture that we are used to.
My version is a little different than Tom's, but it is basically the same.
List of Ingredients
• 3 lbs. fresh Gulf shrimp with heads on, 16-20 count
• 2 Tbs. lemon juice
• 1 ½ Tbs. Worcestershire sauce
• 1/4 cup dry white wine
• 4 cloves garlic, chopped
• 1/4 cup black pepper
• 1/2 tsp. salt
• 3 sticks butter, softened
• 2 tsp. paprika
• 1 loaf French bread
Recipe
1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
2. Cover the shrimp with a thin but complete layer of black pepper. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with French bread for dipping. Plenty of napkins are required.
Serves four to six.
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