Louisiana BBQ Shrimp - Updated

Fifteen years ago, when in Las Vegas, we made it our mission to check out two of my favorite chef's restaurants. Emeril's Fish House and B.Flay's Mesa Grill. The first dish I ordered was the infamous BBQ shrimp (for which Emeril sold aprons imprinted with the recipe). Now Vegas plays host to hundreds of star chefs, but back then you could still count them on your fingers.

My main meal was a crawfish stuffed mignon. Needless to say I came home, bought his cookbook and made both those dishes with great success.

That was the last time. Not sure why I had a hankering to make these shrimp after all that time but they did not disappoint me.

If you have never eaten a Louisiana BBQ shrimp I implore you to make them. Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is almost always served with French bread for soaking up the rich sauce but I made a small batch of Basmati rice.

The inspiration for this version comes from tastingtable.com and a chef in Atlanta. While his recipe makes enough sauce to feed an army, I reduced mine to a third, but added an addition of 1 tablespoon more lemon and a tablespoon of cream (to mellow out the Worcerstershire). I only used 1/4 cup of Worcestershire sauce and it was still too much (hence the cream) and in the end, hot sauce.

This is a very forgiving recipe so add and subtract as you feel compelled too. I do suggest tasting as you go.

Louisiana BBQ Shrimp
Makes 4 servings

* 4 ounces (1 stick) unsalted butter, cut into small pieces

* 3 garlic cloves, minced (1 tablespoon)

* 1 tablespoon finely chopped fresh rosemary

* 1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced

* 1/4 cup Worcestershire sauce
* 1 tablespoon cream (updated version, but optional)

* 1 1/2 teaspoons hot sauce, such as Tabasco 

* 1 pound (about 30) medium to large shrimp, peeled

* 1/2 teaspoon coarse salt

* Freshly ground pepper

Directions

1. Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl.
2. To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted.
3. Add shrimp back to pan and to heat through. Serve with baguette or rice.

Although there is a whole stick of butter in the sauce, serving rice allowed me to cut way back on the amount of that sauce I would actually eat if using bread.