BARBECUED SHRIMP
Makes 2 servings
2 dozen large shrimp with heads and shells, about 1 pound
1/4 pound (1 stick) plus 5 tablespoons unsalted butter, in all
1-1/2 teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic, or Chef Paul Prudhomme's Blackened Redfish Magic
1/2 cup shrimp stock
1/4 cup beer, unopened but at room temperature
Rinse the shrimp in cold water and drain them well. Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange-colored shrimp fat from the head attached to the body. Set
aside.
Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Seafood Magic or Blackened Redfish Magic in a large skillet over high heat.
When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes. Add the beer and cook and shake the pan for 1 minute more. Remove from the heat and serve
immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Copyright by Chef Paul Prudhomme
