Jean-Paul Bougeois
Cultures born close to the water always do seafood the best, and when it comes to shrimp, a Louisiana native like Chef Jean-Paul Bougeois is mighty hard to beat. Follow his lead to bring the best barbecued shrimp to your own home kitchen.
Ingredients
- 3 lbs large shrimp, shells on
- Cracked black pepper (lots of it)
- 2 Tbsp olive oil
- Onion, chopped
- 3-4 Tbsp minced garlic
- 3 bay leaves
- 3 lemons juiced
- 2 cups beer, lager
- 1/2 c worcestershire sauce
- 1/2 tsp salt
- 1/2 lb butter
- 1 c thinly sliced green onions
Directions
1. Heat oil in pan. Add onion with salt until browned and semi-translucent. Then add in garlic and pepper to taste - the more the better! Cook all together until browned.
2. Add worcestershire sauce to reduction and then add the beer and bay leaves until it reaches a fast reduction or boil.
3. Add shrimp, keeping the burner on high, and all the butter. Gently stir and melt all the butter into the sauce.
4. Once the shrimp is cooked, add green onions, lemon juice and optional hot sauce and toss all together.
5. Serve up with buttery, warm bread and your favorite side. Laissez le bon temps rouler!
