NOLA Tiger BBQ Shrimp
Yield: 4 servings
2 pound large shrimp (head-on)
2 tablespoons Creole seasoning
2 tablespoons olive oil
2 whole unsalted butter
1/4 cup green onion (chopped)
8 clove garlic (peeled and minced (about 1/4 cup))
2 tablespoons Worcestershire sauce
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh thyme (chopped)
1 lemon (juiced, with rind reserved and quartered)
1 cup lager beer
salt (to taste)
pepper (to taste)
French bread (warm for serving)
Season shrimp with Creole seasoning and lightly toss to coat.
Heat a large sauté pan over medium-high heat. Add oil and butter; when hot, add onions and garlic and cook for 1 to 2 minutes but do not let them brown. Add Worcestershire, Tiger Sauce, rosemary, thyme, lemon juice and rind, beer, and salt and pepper, and bring to a simmer.
Add shrimp and cook 3 to 5 minutes, turning shrimp occasionally. Using a slotted spoon or spider, transfer shrimp to a large bowl. Increase the heat to high and cook sauce for 3 to 4 more minutes. Check seasoning. Serve with warm French bread.