New Orleans-style Barbecue Shrimp

This is a dish to impress from Jeff Tunks, owner-chef of Acadiana that's not hard to prepare, and a good deal can be done ahead of time. Just keep half the butter very cold, to introduce it into the sauce in cubes one at a time while stirring to plump up the sauce.

For each serving:
7 fresh gulf shrimp, head on (or tiger prawns or size 10-to-a-pound prawns)
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 tablespoon chopped rosemary
1 tablespoon chopped parsley
1 tablespoon Creole seasoning (available at supermarkets)
12 ounces butter, very cold
6 to 8 ounces shrimp stock (see below) or a good fish stock (available from Dean & DeLuca, Wagshal’s, Whole Foods, etc.)

Peel the shrimp, leaving the heads and tails on; reserve the shells for shrimp stock. Over high heat, sauté the shrimp in four ounces of the butter, and the garlic, black pepper, rosemary, parsley and Creole seasoning, for about two minutes. Add six to eight ounces shrimp stock (see below) and remaining butter. Simmer until the shrimp are just firm and the sauce has emulsified, about six minutes total cooking time.

Serve with charred lemon halves, a sprig of rosemary, and hot French bread. (To char lemons, turn them cut side down in a very hot dry frying pan and roast over high heat till blackened.)

Shrimp Stock
Shrimp shells from above
1 clove garlic, smashed
1 shallot, sliced
1 bay leaf
2 tablespoons Creole seasoning
1 cup Worcestershire sauce
6 cups water

In a large saucepot over high heat, sauté the shrimp shells, garlic and shallot. Add remaining ingredients and simmer over medium heat for approximately one hour. Strain and reserve.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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