New Orleans BBQ Shrimp
For the Crispy Grouper Bites:
- 1/2 lbs fresh gulf shrimp / shelled removed and deveined (16- 20s preferred but will work with any size)
- 1/4 cup olive oil
- 1/3 cup Worcestershire sauce
- 1/3 cup shrimp stock ( made from shells)
- 1/3 cup white wine (Sauvignon blanc or Pinot)
- 2 garlic cloves crushed
- 1 lemon
- 1/4 cup unsalted butter cubed
- 1 tablespoon coarse fresh cracked black pepper (for lemons)
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper ( for shrimp)
- Fresh parsley for garnish
- Fresh spring onion for garnish
- French bread (optional)
Prepare the Dipping Sauce
Prep Sauce:
In small bowl add crushed garlic cloves, shrimp stock, white wine, Worcestershire Sauce. Stir together and reserve for later
Prep Citrus & Herbs:
Slice lemon into thin wheels about as thick as two quarters stacked (50cent). You will only need 3 slices for this amount of shrimp about 1/4 of a lemon, Take 3 lemon wheels and press both sides of each wheel into fresh cracked black pepper, reserve for later
Cut butter into small cubes reserve for later. Mince parsley reserve for later, Slice spring onion very thin on sharp bias, reserve for later
Heat Pan & Sautee:
Turn range on medium high. Salt and pepper both sides of all your shrimp. In a medium Sautee pan and place on range to warm on medium high (get your pan hot enough to form maillard reaction so shrimp do not stick to pan)
Once pan is hot add olive oil, swirl pan to distribute oil, Quickly add shrimp to hot pan making sure to move them so as not to stick
Once shrimp are cooked half way but not fully, remove them from pan and set aside
Return pan to heat and install add pepper crusted lemon wheels. Sautee about 15-30 seconds to toast black pepper
Then add your shrimp stock, wine, Worcestershire, and garlic to pan. Reduce sauce by half and return shrimp to pan to finish cooking in sauce. Once sauce has reduced enough to coat the back of a spoon and hold a trace turn the heat off.
One at a time add a cube of butter while stirring only adding another cube once previous cube has dissolved ( do this slowly without heat and constant movement to emulsify sauce and prevent breaking
Taste for preference you may add a bit more butter if preferred
Arrange & Serve:
Arrange shrimp an a serving dish of your choice. Place cooked lemon wheels in nice arrangement and pour pan sauce over shrimp, from up high rain down slice spring onions and parsley (in true chef fashion) use leftover lemon wheels from the 3/4 lemon that we didn’t use and garnish with fresh lemon
Optional French bread is perfect for soaking up leftover sauce!
