bbq barbeqcue
Creole BBQ Shrimp
Creole Barbeque Shrimp from the Culinary Arts Center Restaurant
8 jumbo white shrimp, preferably head-on, 4 oz. u-16’s legs and under-shells removed
1 Tbsp. light olive oil
4 Tbsps. butter
1 Tbsp. garlic, minced
1 tsp. very coarsely ground black pepper
¼ c. white wine
1 Tbsp Louisiana hot sauce
1 sprig parsley
slices baguette
Toss the shrimp with the olive oil to coat well.
Grill over moderately-high heat, turning once, until just cooked through.
Heat the bread in a 400 degree oven about 3 minutes until crisp.
Place 1/2 Tbsp. butter in a sauté pan, place over low heat and add garlic and pepper. Sauté gently until the garlic is just beginning to turn golden. Do not allow the garlic to brown! Add the wine and hot sauce, then toss in the hot grilled shrimp. Work in the butter to form an emulsion, tossing the shrimp to coat well.
Arrange the shrimp in the center of a warm plate, scraping every bit of sauce over shrimp. Garnish with the parsley sprig and toasted bread slices.