Ingredients for Barbecue Shrimp Orleans
- 1 lb butter, softened
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon dried rosemary leaves
- 3 tablespoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/4 cup water
- 2 tablespoons olive oil
- 2 lbs large shrimp, peeled and deveined
- 3 green onions, sliced
- 1 cup dry white wine
- sourdough bread, for serving
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How to Make Barbecue Shrimp Orleans
- **Make the Barbecue Butter:** In a mixing bowl, combine softened butter, black pepper, cayenne pepper, paprika, salt, rosemary, minced garlic, Worcestershire sauce, Tabasco sauce, and water.
- Whip with an electric mixer on high speed for 3 minutes, or until light and fluffy.
- Refrigerate the barbecue butter until chilled to 40°F (about 30 minutes).
- **Cook the Shrimp:** Heat olive oil in a large sauté pan over medium-high heat.
- Add shrimp to the hot pan and cook for 1-2 minutes per side, until pink and opaque.
- Reduce heat to medium, add sliced green onions, and cook for another minute.
- Pour in white wine and cook, scraping up any browned bits from the pan, until the wine is reduced to 1/4 cup (about 2-3 minutes).
- Stir in 1 cup of the chilled barbecue butter. Reduce heat to low, and cook, stirring frequently, until the shrimp are cooked through and the sauce is slightly thickened (about 1 1/2 minutes). Be careful not to overcook.
- Serve immediately in a preheated bowl (160°F) to keep the shrimp warm.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
8g
Fat
593g
Carbs
5g
