New Orleans Barbecue Shrimp recipes

Ingredients

• 2 tablespoons unsalted butter (for the first stage of cooking; you’ll be adding more later)
• 1 tablespoon olive oil
• 2 - 3 cloves garlic, finely minced (or to taste)
• 1 teaspoon hot sauce (like Tobacco or Crystal; after you make this dish once, you may decide you want to use more)
• 1 teaspoon freshly ground black pepper (or more to taste)
• 1 teaspoon Cajun or Creole seasoning (I use my own blend—you can find the recipe in my prior post on Chicken and Andouille Sausage Gumbo; or use a commercial blend)
• 1 teaspoon sweet paprika
• 1 teaspoon fresh rosemary, minced (optional, but tasty)
• 1 tablespoon Worcestershire sauce
• ¾ cup white wine or dry vermouth
• 1 pound white shrimp, size 21/25, shelled and deveined but with the tail unshelled (thaw in the refrigerator overnight if frozen; see Notes)
• salt
• 1 additional stick unsalted butter, chilled and cut into 8 tablespoon-sized pieces
• parsley
• bread

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