So I moved up shrimp night and changed it to bbq shrimp that I recently pinned bc i had all the ingredients. Yay!!
Here is the original recipe from food.com
Barbecue Butter
- 1 lbbutter
- 2 teaspoonsblack pepper (scant)
- 1/4 teaspooncayenne pepper (scant)
- 1 1/2 teaspoonspaprika
- 1 teaspoonsalt
- 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
- 2 ouncesgarlic, finely chopped (1/4 cup)
- 2 teaspoonsWorcestershire sauce
- 1 teaspoonTabasco sauce
- 1 1/2 teaspoonswater
Shrimp
- 1 tablespoonolive oil
- 1 teaspoonolive oil
- 1 lbshrimp, 16-20 count, cleaned, peeled and deveined
- 1/4 cup chopped green onion
- 1/2 cupdry white wine
- sourdough bread, for serving
Directions:
- For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
- For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
- Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
- Serve immediately in a bowl preheated to 160 degrees F.
As always, I hardly ever measure and almost always add more flavor than suggested. So, if you want yours to taste as yummy as mine (and you do) add a little plus sign to each measurement other than the water.
Taste the butter at this point. If you feel like there isnt enough flavor add it. My butter was good!!
Cook shrimp as directed. Here is mine after I added the butter sauce.
Once the shrimp is done I added a little cayenne, pepper, and rosemary (from the jar).
This shrimp needs to be served over something that can soak up this wonderful sauce.
This is a low effort inexpensive option.
Here is the meal!
This was crazy good!!!! D gave it a 9.9 and RL loves shrimp (I washed off a little spice for her).
I will make this again and often!!
