Salt and Pepper Shrimp with NOLA BBQ sauce

Salt and Pepper Gulf Shrimp

Salt and Pepper Gulf Shrimp Ingredients

·        8 head-on shrimp (body peeled)

·        1/2 cup corn starch

·        1/2 cup flour

·        2 cloves garlic (thinly sliced)

·        1/2 teaspoon cayenne pepper

·        2 green onions (sliced thin)

·        16 ounces corn oil

·        6 ounces of NOLA BBQ Sauce

Directions:

1.     Combine flour, salt and corn starch. Toss shrimp in flour mixture. Heat oil in heavy sauce pot to 350 degrees. Fry shrimp in oil for 2-3 minutes. Remove from oil and allow to drain on dry paper towel. Toss cooked shrimp with cayenne, garlic, green onions and white barbecue sauce.

Sauce Ingredients

·        NOLA BBQ Sauce

·        6 ounces white Worcestershire sauce

·        16 ounces Abita SOS beer, or another similar wheat pilsner

·        1 ounce hot sauce

·        2 cloves garlic (minced)

·        1 ounce rosemary (chopped fine)

·        4 ounces heavy cream

·        4 ounces butter

·        1 tablespoon black pepper

·        1/2 ounce oil

·        Salt to taste

Sauce Directions

1.     Heat oil in sauce pan, on medium heat. Add garlic and sauté for 1 minute. Add beer, allow to reduce by 1/2. Add Worcestershire, cream and hot sauce. Cook for 2 minutes on medium heat. Slowly stir in the butter then add rosemary and pepper. Season with salt to taste.

Recipe credit: Chef Christopher Lusk, Café Adelaide, Louisiana chef, 2010 Great American Seafood Cook-off.