NEW ORLEANS-STYLE BARBECUE SHRIMP

Creole cuisine usually contains tomatoes and true Cajun cuisine does not. This recipe for barbecue shrimp is a Creole version because of the spices used. I also added one tablespoon of tomato paste. That small amount of tomato paste gives the sauce a velvety texture and is extra delicious for dipping your bread into. This recipe goes together quite quickly, so cut up the butter, and chop the onions, garlic, rosemary, and scallions. Put them in little bowls or on a pizza pan, ready to add to the skillet. This makes a great weeknight meal.

2 lbs large or medium shrimp, peeled and deveined (save shells)

2 bay leaves

½ cup water

1 cup Abita Amber Beer or other amber beer

2 T Creole Seasoning (recipe follows)

1 t granulated sugar

1 T avocado oil

½ cup unsalted butter, cut into 8 pieces

¼ cup finely chopped sweet onion 

4 cloves garlic, minced

1 T minced fresh rosemary leaves

Juice of 1 lemon

¼ cup Worcestershire sauce
1 T tomato paste

4 scallions, thinly sliced

Lemon slices, for garnish

Hot sauce, for serving (preferably Crystal or Louisiana)

Place shrimp shells and bay leaves into a small saucepan.

Add the water and beer and bring to a boil.

Lower heat and slowly simmer, partially covered, 15 minutes.

Strain liquid into a heat resistant measuring cup and set aside.

In a medium bowl, add the shrimp, Creole Seasoning, and sugar.

Stir to coat and set aside.

In a cast iron skillet, sauté the onion in oil and 2 tablespoons of the butter for 5 minutes.

Add the garlic and rosemary and sauté another minute.

Add the shrimp and cook for 3 more minutes.

Add the strained shrimp shell liquid, lemon juice, Worcestershire sauce, and tomato paste.

Simmer another 3 minutes.

Spoon shrimp into a baking or serving dish and keep warm in a 225 degree F oven.

Raise heat in skillet, add the rest of the butter, and boil the sauce for about 2 minutes, to reduce and thicken slightly.

Pour sauce over shrimp. 

Scatter scallions over top and add a lemon slice.

Serve with crusty French bread and hot sauce.

Serves 2 as an entrée or 4 as a first course

Creole Seasoning
3 T paprika
2 T sea salt

2 T ground black pepper
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
1 T dried oregano
1 T dried basil

Pour all ingredients in a jar fitted with a lid. Shake to combine and store in a cool dry place for up to one year.