Barbequed Shrimp

These shrimp are outrageously decadent – and outrageously delicious, definitely a special occasion indulgence. No one really knows why this New Orleans specialty is called “barbeque”; it’s not grilled or cooked over wood, nor is the sauce anything like barbeque sauce, even considering its myriad variations. The shrimp are traditionally served in their shells, often even with the heads still on; requiring a bib and lots of finger licking. When eaten as a main course, they’re usually served in a shallow soup plate, surrounding a mound of rice; to serve on a buffet, put them in a warming dish (on as low heat as possible), and provide toothpicks and baguette slices.

1 1/2 - 2 lb. shrimp, shelled and deveined, shells reserved

1 1/2 c. chicken or vegetable stock

1/2 lb. unsalted butter PLUS 10 T. chilled unsalted butter, cut into cubes

1/2 tsp. cayenne pepper, or to taste

1 tsp. freshly ground black pepper

1 tsp. kosher or sea salt

1 tsp. crushed red pepper, or to taste

1 T. fresh rosemary, or 1 tsp. dried leaves (do NOT use ground)

1 T. fresh thyme, or 1 tsp. dried leaves (do NOT use ground)

1/2 tsp dried oregano

1 T. minced garlic

1 T. Worcestershire sauce

1/2 c. beer, at room temperature

1/4 c. catsup, preferably Heinz

Add the shrimp shells to the stock in a pan, cover and simmer for one hour. Strain out the shells. Measure 1 c. of the stock and set aside.

Melt the ½ lb. butter in a very large skillet over low heat. If the skillet isn’t big enough to hold the shrimp in one layer, use 2 skillets. It’s important not to crowd the pan. Add the spices, herbs, Worcestershire, and garlic and stir to combine. This may be done ahead of time. Have the remaining ingredients in bowls at hand. Heat the butter/spice mixture over high heat. When hot, add the shrimp and cook for 1-2 minutes (depending on the size of the shrimp), shaking the pan instead of stirring. Add the stock and cook another 2 minutes. Add the beer and catsup and cook a minute longer. Remove from the heat and whisk in the chilled butter a few cubes at a time.

Serves 4-8 as a main course, 12 or more as an appetizer.

Adapted from a recipe in Chef Paul Prudhomme’s Louisiana Kitchen.