Barbecue Shrimp Orleans

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Prep time includes cleaning and de-veining shrimp.

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Steps

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For barbecue butter: soften butter at room temperature to 70-80 degrees f.

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Place butter in mixing bowl.

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Add pepper , cayenne pepper , paprika , salt , rosemary , garlic , worcestershire , tabasco , and water.

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Whip on high speed 3 minutes or until thoroughly blended.

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Refrigerate to 40 degrees f.

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Makes about 2 1 / 2 cups.

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For shrimp: pour olive oil in a hot saut pan.

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Add shrimp to the saut pan and cook on one side for 1 to 2 minutes.

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Reduce heat to medium , turn shrimp , and add the chopped green onion.

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Cook for an additional 1 to 2 minutes.

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Add white wine and cook until reduced to 1 / 4 cup.

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Stir in 1 cup cold barbecue butter , reduce heat to low and cook and stir frequently until shrimp are just done , approximately 1 1 / 2 minutes.

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Take care not to overcook the shrimp.

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Serve immediately in a bowl preheated to 160 degrees f.

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Ingredients

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butter, black pepper, cayenne pepper, paprika, salt, dried rosemary leaves, garlic, worcestershire sauce, tabasco sauce, water, olive oil, shrimp, green onion, dry white wine, sourdough bread