New Orleans Barbecue Shrimp

Not a true barbecue recipe, but a wonderful appetizer!

• 2 pounds Jumbo or Colossal Shrimp
• 1 cup dry white wine
• 1 cup bottled clam juice
• 1 medium lemon, sliced
• 1 tablespoon Old Bay seasoning
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper
• 8 tablespoons butter, divided
• 1 cup chopped yellow onion
• 2 teaspoons minced garlic
• 1 cup mild barbecue sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon cayenne pepper sauce
• 2 tablespoons chopped chive

METHOD

Peel and devein the shrimp, leaving only the tails attached, reserving the shells. In a medium saucepan, combine the shells, wine, clam juice, sliced lemon, Old Bay, and 1/2 teaspoon kosher salt. Bring to a boil over medium heat. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock and reserve.

Melt 4 tablespoons of butter in a sauté pan over medium heat. Add onions and a dash of salt. Sweat the onions until soft. Add the garlic and cook 1 minute. Add the shrimp stock, barbecue sauce, Worcestershire sauce, and 1/2 teaspoon pepper. Bring to a boil.

Add the shrimp and cayenne pepper sauce. Return t 3 - 4 minutes, until the shrimp turns pink. Add the remaining butter. Sprinkle with chives and season with salt and cracked black pepper. Serve in bowls with crusty bread.

Reprinted with permission from ©2005 Michael H. Stines Mastering Barbecue, published by TenSpeed Press

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Jumbo shrimp will yield about 12 to 15 shrimp per pound. Colossal will give 8 per pound.

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