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New Orleans BBQ Shrimp From chef Frank Brigtsen February 26, 2006 GMA joined chef Frank Brigtsen at Brigtsen's Restaurant during Mardi Gras in New Orleans to make New Orleans BBQ Shrimp. Despite the name, it has nothing to do with a barbecue pit or barbecue sauce. The main ingredients are jumbo Louisiana shrimp, butter and finely ground black pepper. It is important to start with fresh head-on shrimp, so that you can make a nice stock with the heads and shells. Ingredients Directions Peel the shrimp, reserving the heads and shells for stock. To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain and set aside. Heat a large, heavy-duty skillet over high heat for 1 to 2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper and shrimp. Cook just until the shrimp turn pink on the outside. Shake the skillet vigorously back and forth, with a push/pull motion, while cooking the shrimp. Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire sauce and beer. Cook until the liquid is almost completely evaporated, 15-20 seconds. Add the shrimp stock and bring the mixture to a boil. Cook for 20-30 seconds to allow the stock to reduce and intensify in flavor. Add the remaining 4 tablespoons of butter. Reduce heat to low. Shake the skillet vigorously back and forth, with a push/pull motion, just until the butter melts into the sauce and the sauce is emulsified. Serve immediately in shallow bowls with hot French bread or garlic bread. Recipe copyright 2006, Frank Brigtsen
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