Commander’s Palace New Orleans-Style Barbecue Shrimp

Countless variations on this New Orleans staple exist in restaurants across the Crescent City, but one thing is constant — you need head-on shrimp for the full flavor effect.

1 lemon

2 pounds large (21- to 25-count) unpeeled, head-on shrimp (see Note)

2 tablespoons Creole seasoning, such as Chef Paul Prudhomme’s Seafood Magic (available at H-E-B)

1 tablespoon olive oil

1 large head of garlic, cloves peeled

and minced

2 tablespoons chopped fresh

rosemary

3 tablespoons Worcestershire sauce 3 tablespoons hot sauce

cup beer

Salt and pepper to taste

1 stick butter, room temperature

Instructions: Juice the lemon, and cut the halves into quarters. Set aside.

Season the shrimp with 1 tablespoon of the Creole seasoning and lightly toss.

Place a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place the garlic and rosemary in pan and stir to lightly brown garlic. Be very careful not to burn.

Add the shrimp and carefully stir. Add the Worcestershire sauce, hot sauce, lemon juice and lemon quarters. Briefly saute until the liquid reaches a rapid boil.

Deglaze the skillet with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow shrimp to cook 2-2 (timing will depend on size) and add the remaining Creole seasoning, and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a saucelike consistency.

Reduce the heat to medium-high and add the butter. Saute until butter is emulsified and sauce is thick. Adjust seasoning. Remove the lemon quarters. Serve the shrimp with French bread and lots of napkins. Garnish each serving with a lemon piece if desired.

Note: You need to have head-on shrimp because the fat content in the head is what gives this dish some of its flavor. Make sure the shrimp are fresh, with a light gray color, a clean briny smell, and with legs and head firmly attached. Because of the weight of the head and shells, 1 pound yields only about 8 ounces of meat.

Makes 4 servings