I wish I could take credit for this delightfully delicious dish; however, it was 100% Zach (my husband). When you see some of the ingredients, butter, cream, shrimp . . . more butter, you'll say, "yeah . . . how could that not taste good?" Be sure to have plenty of french bread to sop up all the exquisite buttery broth. (note: This dish is not actually barbecued, but for some reason, in this part of the country, they call a dish like this barbecue shrimp.)
Creole Barbecued Shrimp
2 lbs head on shrimp, heads and shells removed and set aside
1 ¼ small onion, finely chopped
1 large head garlic, ¾ chopped, ¼ diced
2 sticks butter
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ pint heavy whipping cream
½ 750 ml bottle of chardonnay
1 quartered lemon
(note: use spice amounts at own discretion, these are just approximations)
1 ½ teaspoons cayenne pepper
1 ½ teaspoons thyme
1 ½ tablespoons paprika
1 ½ teaspoons ground mustard
1 ½ tablespoons salt
1 ½ tablespoons pepper
1 ½ teaspoons chili powder
In a large sauce pan on medium heat, sauté 1 small onion and ¾ head of garlic in 1 stick of butter and 2 tablespoons of olive oil. Once tender, add quartered lemon, heads and tails of shrimp, ½ bottle of chardonnay, ½ pint cream, ½ stick butter, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon cayenne, 1 teaspoon thyme, 1 tablespoon paprika, 1 teaspoon ground mustard, 1 tablespoon salt, 1 tablespoon pepper, 1 teaspoon chili powder. Cover and simmer 30 to 45 minutes. Strain contents of pan in to a large bowl. Set broth to the side and discard head, shell, lemons, etc.
In the same large sauce pan, melt ½ stick butter and sauté ¼ chopped onion and ¼ diced head of garlic. Add shrimp and remaining seasoning, ½ teaspoon cayenne, ½ teaspoon thyme, etc. Then, return broth to the pan and cook 1 or 2 minutes, just until the shrimp turn pink, don’t overcook the crustaceans!
Serve in a bowl with French bread and garnish with chives and parsley.