BBQ SHRIMP FROM THE LOWER 9TH WARD
I have no idea why this dish is called BBQ, especially since the dish is sautéed. What I do know is my Grandma said it’s BBQ Shrimp, so it’s BBQ Shrimp
1 pound unsalted butter, 1/2 cup white onions, sliced, 1/2 cup Worcestershire sauce, 1 1/2 tablespoon cayenne, 1 tablespoon cajun season salt, 1 tablespoon fish-flavored bouillon, 1/2 tablespoon black pepper, 1 teaspoon granulated onion powder, 1 teaspoon smoked paprika, 2 tablespoons granulated garlic, 1/2 tablespoon ancho chili powder, 1 teaspoon cumin, 1 teaspoon dried rosemary, 1 tablespoon, 2 1/2 tablespoons garlic chopped fresh thyme, 6 chopped garlic cloves, 2 bay leaves, 2 lemons, cut in half, 1 (12 oz.) can dark beer, 2 pounds shrimp, 1 cup green onions, chopped, ¼ cup fresh flat-leaf parsley, chopped
Split and devein the shrimp, set aside. Remove the heads and shells, set aside. Get out a heavy pot add 1/2 tablespoon of garlic oil, 1 small white onion, cut in quarters, 1 carrot, peeled and sliced, and celery stalk sliced. Saute until the onions become translucent. Get out a pot, add the sauteed vegetables and the shrimp shells to the pot along with a bay leaf, 1 fresh lemon, cut in half, 1 tablespoon fresh parsley, including stems, 1/2 tablespoon ground thyme, 1 1/2 quart water. Bring to a boil, reduce heat to a simmer, cook for 1 hour. Allow to cool strain, set aside. You will use this stock later. If you have in left-over stock, freeze it, it will keep 2-3 months.
Get out a bowl add the Worcestershire sauce, granulated garlic, salt, granulate onion, cumin, sugar, chili powder, thyme, rosemary, cayenne, and paprika, mix well and set aside. Get out a saucepan, add the butter. When the butter melts, add the beer, 1 cup shrimp stock, garlic cloves, lemons, and bay leaves, cook uncovered on medium-high heat until the liquid thickens and is reduced by one half. Add 1/2 stick butter, whisk until the liquid is glossy. Add the shrimp and cook for 4-5 minutes or until the shrimp start to curl and turn orange. Taste, adjust seasoning if needed. Pour the shrimp mixture onto a plate, sprinkle the green onions and parsley on top serve with toasted French bread for sopping up the sauce.