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New Orleans BBQ Shrimp In Garlic Pepper Sauce

by Chef Dief

This one is an old New Orleans favorite. Whether you were around for Tyler’s Oyster bar on Tchoupitoulas, where they would bring the Shrimp out of the pizza oven on cookie sheets. Or maybe you’re splurging at Pasqual Manale’s, where they say it all began with their buttery pepper sauce … or you might just be at my house for dinner … no matter where you experience this dish, it has a couple of steps, but is well worth the effort!

New Orleans BBQ Shrimp
In Garlic Pepper Sauce

4 Servings (6 per serving)

2 sticks salted butter (clarified)
24 (16-20 ct.) Shrimp –
remove heads and shells
3 heaping tbls per (12) Shrimp. – Chef Paul Prudhomme Magic Seasoning Blend Blackened Redfish Magic. (Can be found in the spice racks at any grocery store.)
1 heaping tbls. per (12) Shrimp – minced garlic (get the jar)
1 tsp of rosemary per (12) Shrimp (DO not use the ground)
1 – 10 oz. can of Budweiser (red label – room temperature
1 oz. butter – room temperature
French bread – sliced

To start, you will need to clarify two sticks of salted butter and 12 (16-20 ct.) Shrimp per order. You will need a large, non-stick frying pan. Pour half of the clarified butter in the frying pan. Add the Blackened Redfish seasoning. I used to make my own seasoning blend, but I found it is much easier to use this product. I incorporate these spice mixes in many of my dishes. After adding the seasoning, add the minced garlic. At a medium high heat, immediately add the 12 Shrimp. Cook about one minute per side flipping with tongs. Then add one can of beer and rosemary and heat another minute. Turn the heat off and add a small pad of butter and stir until melted. This will add body to the garlic pepper sauce.

Place 6 Shrimp per bowl and pour the pepper sauce evenly into each bowl. The best part is sopping up the sauce with the french bread. Good Food, Good Eats, Good Friends! C’est Bon! Chef Dief

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