May 17, 2018
This may be my favorite way to eat shrimp. The New Orleans style sauce is not like a typical BBQ sauce you will find on ribs – but a buttery, garlicy, sauce with loads of flavor. I developed this recipe and it is always a hit every time it is served. It is good on its own – and especially tasty on top of some creamy grits. My favorite way is to eat it with a hunk of good quality (Pane Rustica) French baguette – oven warmed and crusty.
Once the compound butter is made, this is the fastest recipe in the world to prepare – and even good over your favorite pasta.
STEP ONE – MAKE COMPOUND BUTTER
NOTE: Can be made a month in advanced and stored in air tight container in the refrigerator
- 1 pound room temperature salted butter
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- ¼ cup chopped garlic
- 1 teaspoon paprika
- 1 tablespoon Tony Chachere’s (or your favorite Cajun spice blend)
- 1/3 cup chopped scallions
- 1 tablespoon fresh thyme
- ½ cup finely chopped bacon (optional – especially good with grits and the shrimp)
Put all ingredients in an electric mixer with the paddle attachment. Whip at high speed until well combined.
- In a skillet on medium high heat, add 1 tablespoon salted butter with 1 tablespoon extra-virgin olive oil (EVOO)
- Once the butter is melted and very hot (not brown), toss in one pound of 16/20 peeled and deveined shrimp – tail can be left on or off
- Sautee for 30 seconds and turn
- Immediately add ¼ cup chardonnay to the pan
- Toss in ½ cup soft compound butter – stir until shrimp are cooked (30 seconds to 1 minute)
- Put on plate, sprinkle with chopped parsley, serve with crusty warm French baguette slice