Actually, my neighbor is a chef in New Orleans and he gave me some tips about BBQ shrimp. First, the unsalted butter goes LAST not first because you do not want the butter to break down, you want it to stay nice and creamy for dipping your bread. You can use wine instead of beer. Also, add half a lemon, squeeze juices and then throw lemon into pan. You simmer the shrimp (with heads on for extra flavor) in the liquids and spices (You can purchase Creole seasoning, we use Tony Chacheres and omit all the separate spices and salt) and let the liquid cook down and the shrimp turn nice and pink, Once the shrimp are pink and liquid cook down some, add the butter and stir just until melted then remove from heat. If the butter breaks, you can add some whipping cream. You can see this recipe demonstrated on YouTube. Just make sure you use UNSALTED butter or the dish will be too salty.
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Actually, my neighbor is a chef in New Orleans and he gave me some tips about BBQ shrimp....