Shrimp New Orleans
I had an awesome dish of BBQ Shrimp at Bubba Gump Shrimp Restaurant in San Francisco, and I’ve been scouring the net looking for a good recipe.
Also, any idea what Creole Seafood Seasoning is? Can I buy that at Albertson’s?
The one that sounds the best so far is this one (If you know the actual recipe for the dish they serve at Bubba Gump’s, please let me know!):
New Orleans Style Barbecue Shrimp
24 each 36-42 count Gulf shrimp
2 tablespoons Creole Seafood Seasoning
3 tablespoons olive oil
15 garlic cloves, minced
1 tablespoon chopped fresh rosemary (1 1/2 teaspoons dried)
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
3 lemons, juiced
½ cup beer (an amber like Abita preferred) (I use dry white wine)
Kosher Salt to taste (watch the salt, it can become very salty!!)
1 stick butter, room temperature (NO MARGARINE!!!)
Heat a large sauté pan over medium heat. Season shrimp with 1/2 of Creole seafood seasoning and lightly toss. Place garlic and rosemary in pan and stir to brown the garlic. Be careful not to burn. Add shrimp and carefully stir. Add Worcestershire, hot sauce, and lemon juice. Deglaze with beer and reduce, while shaking the pan. Allow the shrimp to cook (timing will depend on size) and add remaining seafood seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to low and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning.