New Orleans BBQ Shrimp with Bread

Instructions

1. 1

   Use chilled, raw, peeled and deveined large shrimp, keeping them refrigerated while you prepare the other ingredients. Mince the garlic and finely chop enough fresh rosemary and parsley for the measured amounts. Thinly slice the scallions and lemon, discarding lemon seeds. Cut the butter into small cubes and keep it cold. Divide the ready-to-eat bread into four portions.

2. 2

   Pat the shrimp dry with paper towels.

3. 3

   Combine the Worcestershire sauce, beer, garlic, bay leaf, rosemary, Cajun seasoning, coarsely cracked black pepper and hot sauce in a 30–32 cm wide, lidded sauté pan with about 4 litres capacity. Bring to a boil over medium-high heat, allowing 2–3 minutes.

4. 4

   Add the shrimp and lemon slices, stir, then cover and reduce to medium heat. Simmer gently for 5–7 minutes, stirring halfway through, until the shrimp are opaque and the thickest shrimp reach 63°C/145°F.

5. 5

   Remove the pan from the heat and discard the bay leaf. Stir in the lemon juice, then add the cold butter in three additions, gently stirring and swirling until each addition melts into a smooth sauce. Allow 2–3 minutes and do not return the sauce to a boil.

6. 6

   Taste the finished sauce, then stir in the measured salt. Scatter over the scallions and parsley. Divide the shrimp and sauce among four shallow bowls and serve immediately with the bread.