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New Orleans BBQ Shrimp

4 servings

• 1 dozen jumbo shrimp in the shells
• 7 tablespoons softened butter (divided use)
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 3/4 teaspoon Old Bay Seasoning
• 1 teaspoon minced fresh garlic
• 1 tablespoon Worcestershire sauce
• 3 tablespoons beer

Peel shrimp, reserving shells in a small pot, and add just enough water to cover shells. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain and set stock aside.

Heat a large skillet over high heat for 1 to 2 minutes. Add 3 tablespoons of the butter, the rosemary, pepper and shrimp. Cook just until shrimp turn pink on the outside. Shake the skillet vigorously back and forth while cooking the shrimp.

Add the seafood seasoning and cook, shaking the skillet, for 5 seconds. Add the Worcestershire sauce and beer. Cook until the liquid is almost completely evaporated, 15 to 20 seconds. Add 1/4 cup of the shrimp stock and bring to a boil. Cook for 20 to 30 seconds to allow stock to reduce.

Add remaining 4 tablespoons of butter. Reduce heat to low. Shake skillet vigorously back and forth, just until butter melts and sauce is emulsified. Serve with hot French bread or garlic bread, or with spaghetti or rice.

(Adapted from chef Frank Brigtsen of Brigtsen's Restaurant, New Orleans

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