I found this in “The Dinosaur Barbecue Cookbook” and we both devoured it. So good! I served this with some bread for mopping and a side of simple sauteed green beans. You can also serve it over rice if you want. I love anything New Orleans, so this was a real winner for me. Enjoy!
2 lbs. large shrimp, peeled and deveined, but shells reserved
1 cup dry white wine
1 cup clam juice
1 lemon, sliced in rounds
1/2 cup butter
1 cup chopped onion
Salt and black pepper
2 tbs minced garlic
1 cup barbecue sauce
2 sprigs rosemary
2 tbs Worcestershire sauce
Hot sauce, to taste
2 tbs snipped chives
Take the shrimp shells, place in a medium saucepan and add the wine, clam juice, lemon and a pinch of salt. Cover and turn the heat up to high, bringing the mixture to a boil. Lower the heat and simmer 15 minutes. Strain; you want 3/4 cup shrimp stock.
Melt 4 tbs butter in a skillet over medium heat. Add onions, salt and pepper and cook until soft. Toss in the garlic and cook another minute. Pour in the shrimp stock, barbecue sauce, rosemary, Worcestershire sauce, and black pepper to taste. Bring everything to a boil and stir. Now add the peeled shrimp along with some hot sauce. Bring back to a boil, then lower the heat, cover, and simmer for 2 minutes or just until the shrimp are cooked through.
Cut the remaining 4 tbs butter into 8 pieces and fold into the shrimp. Fish out the rosemary sprigs and garnish with the chives. Taste for salt and pepper; I found mine didn’t need any more salt.
Ladle the saucy shrimp into bowls either over rice or with crusty bread on the side.