BBQ SHRIMP / NEW ORLEANS RECIPE

This video is about HOW TO MAKE NEW ORLEANS STYLE, BBQ SHRIMP.
From Chef Mike,
I've eaten BBQ shrimp many ways. Some I liked, some I didn't like. The point is everyone doesn't cook them the same way or with the same ingredients. One thing is for certain. BBQ Shrimp does NOT contain BBQ sauce.
As with any recipe, you have to adjust ingredients to suit your taste.
For example, my wife doesn't like much salt, and she likes more butter.
I prefer a bit more salt and pepper too.
Once at a very expensive restaurant, the BBQ shrimp had a sweet flavor almost like a maple flavor. I thought it was good, my wife didn't like it.
Use this recipe as a starting point and create this wonderful dish the way you will enjoy it.
Usually when we make BBQ shrimp for ourselves, we buy 3 pounds of shrimp and
cook them in a stainless steel pan in the oven. And there are always left overs.
This recipe is for you to make a single serving that actually is enough for 2 people.
It is for this reason we may never do the 3 pounds again. This came out so good and we didn't have any left overs!
I hope you enjoy it.

INGREDIENTS:
1 Pound fresh shrimp with heads on.
5 Tbsp. Salted Butter split 2 Tbsp. and 3 Tbsp.
4 Tbsp. Olive Oil
2 Tbsp. lemon Juice
4 Thin lemon slices for garnish
1 & 1 /2 cups dry white wine
1 Tbsp. Worcestershire Sauce Pronounced (Wish-ta-shear)
¼ onion minced
¼ bell pepper minced
¼ rib celery minced
1-2 Tbsp. Chopped Parsley
2 Toes Garlic minced
1 Tbsp. all purpose flour
2 Green onion tops sliced on a bias
2 Tbsp. River Roads BBQ Shrimp Seasoning
1 Tsp. Liquid crab boil
Sliced Toasted French Bread for sopping up sauce.

INSTRUCTIONS:
Clip off shrimp whiskers (antennae) and the barb (horn) on the head and the barb on tail of the shrimp.
Most southerners suck the juice from the body of the shrimp. No one likes a sharp barb or whiskers in their mouth.
In a skillet over medium heat, melt 2 Tbsp. butter in the same amount of olive oil.
Add onions, bell pepper, celery, garlic and a pinch of parsley. Sauté until veggies get soft, 3 minutes.
Sprinkle on the Tbsp all purpose flour. Stir in well.
Add in Lemon Juice, crab boil, Worcestershire Sauce, white wine and remaining 3 Tbsp. of butter.
Stir in well.
Add River Roads BBQ SHRIMP seasoning, stir in then add shrimp.
Bring everything up to a boil then reduce heat to simmer.
Cover and let simmer for 1 minute. Then uncover and stir.
Cover again and simmer for 1 minute.
Continue to stir and simmer until you see the meat of the shrimp start to separate from their shells.
Turn fire off and cover for a few minutes to allow shrimp to re absorb some liquids.

Chef Notes: Sometimes depending on the age of the shrimp, you will not see the separation of the shrimp body from it’s shell. Therefore, you must stop cooking after 5 minutes and allow the shrimp to cool down before eating.
TO SERVE:
Use a crunchy bread like French Bread sliced into 3/4 inch pieces on a bias.
Lay a few slices on the bottom of a dinner plate.
Coat bread with the BBQ shrimp sauce.
Layer shrimp nicely on top the bread and sprinkle on some green onion.
SEASONINGS:
We used River Roads BBQ SHRIMP seasoning. They even make it with no salt.