Cajun BBQ Shrimp
(recipe from Chuck Taggart, The Gumbo Pages?)

"There is kind of a name problem here. This dish has nothing to do with barbecue, so why is it called BBQ Shrimp? How the hell would I know, if you're really that curious fly down to New Orleans and ask someone at Pascal's, it's on Napolean Ave. That's where the dish was created. Frankly my dear, I don't give a damn, it's so good."

Traditionally, the shrimp are left head-on, which adds richness as the fat from the heads melts into the butter as it cooks.

FMM: We tried these and I would make them a bit different. Take the shells off and make shrimp broth from them - use in place of the chicken broth. Dust the shrimp with the Creole Seasoning - the shrimp could have had more seasonong. Cook the stick of butter, Creole Seasoning, garlic, Worcestershire per the recipe, but add the lemon juice. Add the shrimp broth you made from the shells and beer. Cook down a bit. Add the shrimp. Add the rest of butter and heat until melted. It is easy to overcook shrimp - they should be added last and not cooked that long. I thought the broth cold be a bit more buttery. We didn't add the 5 extra tablespoons because there was a ton of broth. If you cook the broth and beer down first, then add the shrimp and butter, I think the recipe would be better. Overall, it was good and I would make it again.

1 pound shrimp, shells on [we took the shells off]
1 stick (½ cup) plus 5 tablespoons butter (no substitutions)
3 teaspoons (1 Tbsp.) Creole Seasoning
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
[1 Tbsp. lemon juice]
1/2 cup chicken broth [clam broth?]
1/4 cup beer (micro brewery please, not the mainstream swill) at room temperature

Here we go! This takes no time at all. In a large skillet combine the stick of butter, Creole Seasoning, garlic and Worcestershire. Heat for 2-3 minutes. Add the shrimp and saute for 2 minutes, shaking the pan back and forth. Add the remaining butter and chicken broth, cook for 2 more minutes. Add the beer and cook for another 2 minutes. Put the shrimp in bowls and pour the butter sauce over them. Serve with plenty of French bread to sop up the sauce! Remember, moderation.

[Other recipes call for lemon juice to be added with the Worcestershire sauce]