- Eat Alabama Seafood

BBQ Shrimp

Chef: Roscoe Hall | Writer: Catherine Jessee | Seafood: Shrimp

What you need

Ingredients: 3 lbs Gulf Shrimp; 2 TBSP Olive Oil; 1/4 Cup Onions, Chopped; 2 TBSP Garlic, Minced; 3 Each Bay Leaves; 3/4 Cups Lemon Juice (about 3 lemons), Divided; 2 Cups Water; 1/2 Cup Pickapeppa Sauce; 1/4 Cup IPA; 2 Cups Heavy Cream; 2 TBSP Butter; 1 TBSP Fresh Chives; Salt and Pepper, to taste

Steps

1.

Peel & devein shrimp, leaving tails intact if desired. Reserve shells.

2.

Season shrimp with salt and pepper and refrigerate. In a medium saucepan over medium heat, add shells, water, and bay leaf, and reduce mixture by half (or until 1 cup stock remains). Strain stock into a heatproof bowl and set aside. Discard shells and bay leaves.

3.

In a saute pan on medium heat add olive oil, onions, garlic and saute for 1 minute or until soft and fragrant. Add reserved stock, 1/4 cup fresh lemon juice, beer, and Pickapeppa sauce, and mix together until combined. Add shrimp and cook over medium heat, until plump and pink, about 3 minutes.

4.

Once shrimp are cooked, remove the saucepan from heat, add cream, butter, and 1/4 cup lemon. Return saucepan to low heat, stirring occasionally, until warmed through.

5.

Using a slotted spoon or spider strainer, remove shrimp and set aside on a plate. Taste the sauce and adjust seasoning as needed with salt, pepper, and fresh chives.