re: TD.com Recipes and Recipe Book Thread - 5th Version

Cajun Drunkie's BBQ Shrimp

This is what I use. I usually use my stand mixer and make some extra butter to keep in the fridge or freezer for later. The butter is also delicious melted on top of a ribeye

1 pound butter
Scant 2 teaspoons black pepper
Scant 1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces (1/4 cup) garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
Shrimp
1 tablespoon plus 1 teaspoon olive oil
1 pound Shrimp (16-20 count), cleaned, peeled and deveined
1/4 cup chopped green onions
1/2 cup dry white wine
Bread, for serving

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 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, 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.