OK I know I say that I love this recipe or that recipe a lot, but this is truly one of my all time favorite things to eat. The name is misleading as there isn’t even a hint of BBQ sauce in here. The shrimp are briefly grilled but that’s about the only connection.
Instead the grilled shrimp is married with a spicy butter sauce that steals the show. The sauce is so rich and packed with calories but you will find yourself sopping it up with big chunks of French bread, saying things like “I will just skip lunch tomorrow.” This recipe is courtesy of Muriel’s, the restaurant in the French Quarter that perfected it.
INGREDIENTS:
- 1 1/2 cup amber or dark beer
- 1/4 cup Worcestershire sauce
- 1 tablespoon shallots, finely chopped
- 1/2 cup heavy cream
- 2 pounds unsalted butter, cubed
- 1/2 tablespoons garlic, finely chopped
- 1 tablespoon Creole seasoning ( I use Tony Chachere’s)
- 1 1/4 tablespoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon rosemary, chopped
- 1/4 teaspoon fish sauce
- 2 – 3 dashes of TABASCO Sauce
- 8 very very large shrimp (10 – 15 count), shelled & deveined
- 1/2 cup cooked rice (Optional, I prefer French bread for dipping rather than rice)
PREPARATION:
1. Cook shrimp over a medium-hot grill turning once. About 2 – 3 minutes per side. Depends on how large your shrimp are. Just until they loose their translucence. Set shrimp aside.
2. Place beer, Worcestershire sauce, and shallots in a small pot and reduce until almost all the liquid is evaporated. Add the cream and reduce until thickened.
3. Lower heat and whisk in butter. When all butter has been incorporated, remove from heat. Whisk in the remaining ingredients and serve over shrimp.
Serves 4
Heat Factor = 3 (Hot)
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How do I keep missing out on your stuff? This looks wonderful, love shrimp!
First of all thank you very much for sharing. I LOVE shrimps and collect all interesting recipes I could find. Your photo speaks for itself! But I still have some questions concerning ingredients:
1 tablespoon Creole seasoning. What is this? Herbs?
1/4 teaspoon fish sauce What is a fish sauce?
2 pounds unsalted butter. Isn’t it too much? Isn’t it a mistake?
Thank you SO much for your help and comments. I’m ready to try this recipe ASAP!
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1 tablespoon Creole seasoning. What is this? Herbs?
I like to use Tony’s for this recipe but here is my own version I call Angel Dust
1/4 teaspoon fish sauce What is a fish sauce?
Fish sauce is a condiment made from fermented fish. you can find it at any Asian grocer.
2 pounds unsalted butter. Isn’t it too much? Isn’t it a mistake?
No mistake. These are extremely rich and decadent. Plus you need all that to soak into your French bread!
No Problem, and thanks for the comment.
Wow! This does look like a fabulous recipe. I don’t think there is a better recipe from a more inspiring spot on earth! Great blog post. Thanks for posting this recipe.