New Orleans bbq shrimp

Adapted from nolafoodie.com

1 lb peeled shrimp

2 Sticks Butter

½ Large White Onion

4 Cloves Garlic (Peeled and Smashed)

Olive Oil

Worcestershire Sauce

1 Bottle Abita Amber Beer (Do Not Substitute)

Juice of one lemon

Garlic powder

Coarse Kosher Salt

Fresh Ground Black Pepper

Cayenne Pepper

Slap ya Mama



Hardware



2 Quart Saucepan

Large Pyrex baking dish




Prep (5 minutes)



Dice Onion

Smash Garlic

Clean shrimp and lay them in one layer the baking dish, sprinkle with kosher salt




Cook (15 minutes)



1. In the saucepan, sauté onion until translucent, then add garlic (yes, in chunks), then the two sticks of butter.
2. When butter has liquefied, add each seasoning while stirring – garlic powder, salt, pepper, cayenne, crab boil, and Worcestershire sauce.
3. Add the olive oil, squeeze in the lemon, stir, and then add about half of a bottle of beer (6-8 oz.).
4. Keep stirring; drink the rest of the beer.
5. When the foam from the beer subsides, pour the sauce over the shrimp in the baking dish.
6. Place under the broiler for about 10 minutes, stir, then another 5 minutes, or until shrimp are pink and cooked.
7. Remove from broiler and let rest for at least ten minutes.
8. Serve in a bowl with lots of sauce and pieces of po-boy bread for dipping.

(i will make an exception for bread with this - it's too good not to)