BBQ Shrimp

1. 1

   Step 1

   • a.Season the Shrimp
   • b.In a medium bowl, toss the shrimp with the Creole seasoning, black pepper, and salt until evenly coated. Set aside.
2. 2

   Step 2

   • a.Sauté Aromatics
   • b.In a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat, melt 2 tablespoons of the butter with the olive oil.
   • c.Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent it from burning.
3. 3

   Step 3

   • a.Cook the Shrimp
   • b.Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and begin to curl.
   • c.Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside on a plate.
4. 4

   Step 4

   • a.Build the Pan Sauce
   • b.Reduce the heat to medium. Pour the beer into the hot skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
   • c.Let the beer simmer and reduce by about half, which should take about 2 minutes.
   • d.Stir in the Worcestershire sauce and lemon juice, and bring back to a gentle simmer.
5. 5

   Step 5

   • a.Emulsify the Butter
   • b.Reduce the heat to low. Add the remaining cold butter cubes to the skillet, one or two at a time.
   • c.Continuously swirl the pan or whisk gently until each addition of butter is fully melted and incorporated before adding the next. This process creates a creamy, emulsified sauce that won't separate.
6. 6

   Step 6

   • a.Combine and Serve
   • b.Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to coat the shrimp in the sauce and allow them to warm through for about 1 minute.
   • c.Remove from heat, stir in the fresh parsley, and serve immediately in shallow bowls with plenty of warm French baguette for dipping.

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