New Orleans BBQ Shrimp
Ingredients
1 pound uncooked shrimp peeled, deveined with tail on
3 tablespoons fat bacon fat, duck fat, butter, etc.
1 medium yellow onion chopped
4 cloves garlic chopped
½ tbsp ground black pepper
2 tbsp creole or Cajun seasoning
1 Bay leaf
½ cup Worcestershire sauce
½ cup Dry white wine
¼ cup lemon juice
1 cup stock shrimp or chicken
1 lemon sliced
3 tablespoons heavy cream
3 tablespoons butter unsalted
3 tablespoons minced fresh parsley
2 green onions chopped
Directions
Heat pan on medium heat. Add the butter or bacon fat and once heated add the onions and garlic. Saute 3-4 minutes.
Add the pepper, lemon juice, Worcestershire sauce, bay leaf, wine, stock, lemon slices, and Creole seasoning. Bring to a boil then lower heat to a simmer for 15 minutes. This should reduce liquid by about half. Strain the liquid into a medium bowl and set aside.
Season the shrimp with the creole seasoning and set aside.
Clean the original pan, heat on medium, then add 1 tbsp butter and melt.
Add shrimp and sauté 1-2 minutes as shrimp changes color.
Add the reserved sauce back and reduce to an even thicker consistency (3-4 minutes)
Mix in the heavy cream stirring well. Add remaining butter. Mix in.
Taste and adjust seasoning as necessary. Garnish with green onions and parsley. Serve as is with French bread or over grits.
