New Orleans Barbecue Shrimp

This Barbecue shrimp is made New Orleans style. Loaded with flavor, you will be hooked from the very first taste, and be going back for more. You might want to make extra, and these will go fast!

Ingredients:

• 2 pounds jumbo or colossal fresh shrimp, heads on
• 7 cups cold water
• 12 tablespoons unsalted butter, divided
• 2 tablespoons finely chopped fresh rosemary leaves
• 11/2 teaspoons ground black pepper
• 2 teaspoons Slap Ya Mama Cajun Seasoning
• 2 shallots, minced
• 4 cloves garlic, minced
• 1/4 cup Worcestershire sauce
• 1/4 cup Slap Ya Mama Cajun Hot Sauce
• 2 tablespoons fresh lemon juice
• 1/2 cup dark or amber beer
• 2 loaves French bread, for serving
  

Directions:

1. Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
2. In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat.
3. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface.
4. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
5. In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Slap Ya Mama Cajun Seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute.
6. Add reserved stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
7. Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter.
8. Gently stir as the butter melts into the sauce and the sauce is emulsified.
9. Serve immediately with French bread.