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 cup shrimp stock, 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 with heads and shells, 1 cup green onions, chopped, 1/4 cup fresh flat-leaf parsley, chopped
Split and devein the shrimp, set aside. Get out a saucepan, add the butter. When the butter melts, add the beer, 1 cup shrimp stock, garlic cloves, lemons, Worcestershire sauce, granulated garlic, salt, granulate onion, cumin, sugar, chili powder, thyme, rosemary, cayenne, paprika, 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. Taste, adjust seasoning to your taste. 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.