muriels bbq shrimp

Ingredients

Spicy Butter Sauce

• 1 T. Shallot, chopped fine

• 1/2 T. Garlic, chopped fine

• 1 tsp. Creole Seasoning

• 1 T. Lemon Juice

• 1/2 c. Abita Amber

• 1/4 c. Worcestershire Sauce

• 1 tsp Cracked Black Pepper

• 1/2 T. Fresh Rosemary, chopped

• 1 stick Butter, cubed

• 2 dashes Fish Sauce

• 1/4 c. Heavy Cream

BBQ Shrimp

• 1lb  - 10/15 ct Head on jumbo Shrimp, shelled, tails left intact and deveined, reserve shells and heads.

• 1 T.  Creole Seasoning

• Fresh ground black pepper

• 12 oz. Cooked Rice

• 12 oz. Spicy Butter Sauce

Preparation

1. Peel the shrimp, leaving only their tails attached. Reserve the heads and shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Place Shrimp on a sheet pan with cooling rack and refrigerate while you make the sauce.

2. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the shallots and garlic and sauté for 1 minute. Add the reserved heads and shrimp shells, creole seasoning, lemon juice, beer, Worcestershire, black pepper and fish sauce. Stir well and bring to a boil. Reduce the heat and simmer for about 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan.

3. There should be about 1 1/2 cup. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5  tablespoons of sauce base.  

4.  Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the sauce base.

5. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp over rice in the center of a platter. 

6. Spoon the butter sauce over the shrimp and around the plate. 

7. Garnish with chopped chives. Serve with Fresh French bread. 

Courtesy:  Muriels Restaurant Jackson Square NOLA

  Jeffrey Cowgill 2008  (updated 2024)