Despite its name, this dish never touches a barbecue or grill. A New Orleans classic, barbecued shrimp are bathed in a buttery sauce that’s enlivened with loads of hot sauce, Worcestershire sauce, and garlic. This version is based on one served by Chef Tory McPhail at the hallowed eatery Commander’s Palace. Make sure you have plenty of bread on hand to sop up the delicious sauce.
ingredients
1 lb shrimp (21-25 count)
1 Tbsp Creole seasoning, divided
1/2 Tbsp olive oil
7 cloves garlic, minced
1/2 tsp dried rosemary, crushed (or 1/2 Tbsp chopped fresh rosemary)
1/2 – 1-1/2 Tbsp hot sauce, to taste
1/2 lemon, juice removed, quartered (reserve the juice)
1-1/2 Tbsp Worcestershire sauce
1/4 cup amber beer
2 oz butter, room temperature (1/2 stick)
French bread baguette
preparation
Toss shrimp with half of Creole seasoning in large bowl to coat.
Heat oil in heavy, large skillet over medium heat. Add garlic and rosemary and sauté until garlic is golden brown (be careful not to burn). Add seasoned shrimp; toss gently to coat.
Stir in hot sauce, Worcestershire sauce, lemon juice, and lemon quarters.
Add beer and deglaze skillet, shaking gently. Simmer until beer is reduced by about half and shrimp are cooked through, about 2 min.
Stir in remaining Creole seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning. Remove lemon quarters.
Divide between two bowls. Garnish each serving with a lemon piece. Serve with French bread, and lots of napkins.
yields
2 servings
source
adapted from Commander’s Palace recipe published in Restaurants & Institutions
Café Sid 
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