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Shrimp: Everette's New Orleans-Style Barbecued Shrimp

Source of Recipe


From "Taste of Tremé" by Todd Michael St Pierre



List of Ingredients



• 4 pounds colossal shrimp, unpeeled and head on
  
• ½ pound unsalted butter, at room temperature
  
• 1 cup olive oil
  
• 4 tsp cayenne pepper
  
• 2 tsp salt
  
• 2 tsp ground thyme
  
• 4 tsp black pepper
  
• 1 tsp ground oregano
  
• 1 tsp ground basil
  
• 2 tsp smoked paprika
  
• 6 tsp crushed garlic
  
• 2 tsp ground rosemary
  
• 4 tsp Worcestershire sauce
  
• 2 tsp Louisiana-style hot sauce
  
• 2 tsp liquid smoke
  
• 1 tsp freshly squeezed lemon juice
  
• 3 bay leaves, finely crushed
  
• ½ cup fresh chopped parsley
  
• 1 (12-ounce) can lager beer
  
• ½ pound cold unsalted butter
  
• French baguettes, to serve
  






Instructions



1. Rinse and drain the shrimp. Spread in a shallow baking dish.
   
   
2. Combine ½ pound of the butter and all the ingredients except the baguettes and beer, in a medium saucepan over low heat and cook until the butter is melted. Let the mixture cool and pour it over the shrimp, making sure they are fully immersed in the marinade. Cover, refrigerate, and marinate for several hours or overnight for best results, turning and basting several times.
   
   
3. Heat a large sauté pan over medium-high heat and add enough of the marinade to cover the bottom of the pan. Place enough shrimp (heads on and not peeled) from the marinade in the bottom of the pan and sauté until the shrimp turn pink, 3 to 5 minutes. Repeat this until you have cooked all of the shrimp. Place cooked shrimp in a serving dish. When all of the shrimp are cooked, remove the pan from the heat, add about 6 ounces of beer (then drink the rest) and the cold butter, and stir until the butter melts to make a sauce. Pour the sauce over the cooked shrimp in the serving dish. Serve in deep bowls with crusty French baguettes to soak up the yummy sauce. Serve with ice cold Abita Purple Haze.
   
   Serves 8 to 12