Parish Jumbo BBQ Shrimp
Parish Foods & Goods executive chef Timothy Magee uses only wild-caught American shrimp for this New Orleans-style recipe. The sauce is rich and buttery, so have lots of good bread on hand for dipping. Abita Amber beer is available at Parish in Atlanta and many liquor stores. You can also substitute another good brown ale.
1/4 cup olive oil, as needed
1 tablespoon sliced garlic
2 small sprigs rosemary
16 wild-caught large American shrimp, unpeeled, heads on
Salt to taste
1 tablespoon freshly ground black pepper
24 ounces (3 cups) Abita Amber beer
12 ounces (1 1/2 cups) Worcestershire sauce, preferably Lea and Perrins
4 tablespoons unsalted butter
Garlic or plain bread, toasted
Heat a large sauté pan until hot. Add the oil, garlic, rosemary and shrimp.
Season with salt and pepper and sauté 2 minutes per side.
Remove shrimp from the pan and deglaze (add while very hot) with beer and
Allow sauce to reduce by half and then add the shrimp back. Cook long enough to just heat through and then add the butter.
Divide shrimp between 4 dinner bowls with the sauce and serve with warm