Giveaway and Review for Nashville Chef's Table Cookbook and Recipe for Cajun BBQ Shrimp
Reprinted with Permission, Chef Matt Farley's BBQ Shrimp from the Southern Steak & Oyster, as featured in Nashville Chef's Table Cookbook by Stephanie Stewart-Howard
Servings: 2
Ingredients
- 3 tablespoons diced onion
- 1 teaspoon chopped garlic
- 5 large head-on shrimp
- salt and pepper to taste
- 2 tablespoons white wine
- 1/4 cup barbecue butter see below
- chopped chives and grilled french bread
BBQ Butter (makes 1/2 cup)
- 1 stick 1/2 cup unsalted butter
- 3/4 tablespoon minced shallot
- 1/2 tablespoon Cajun seasoning I used Slap Yo Mama Hot Cajun Seasoning
- 1/2 tablespoon paprika
- 3/4 teaspoon minced garlic
- 3/4 teaspoon chopped parsley
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
Instructions
- Sauté onions and garlic in olive oil until soft, approximately 1 minute. Add shrimp and cook for another 3 minutes. Season with salt and pepper. Deglaze with white wine and reduce by half.
- Add 1/4 cup BBQ butter and cook until butter is melted and shrimp are cooked.
- Place shrimp and all of the pan's contents in a shallow bowl and garnish with chopped chives and grilled French bread.
BBQ Butter
- Mix butter in an electric mixer with a paddle attachment until smooth.
- Add all remaining ingredients and mix until incorporated, scraping sides of bowl with a spatula to ensure seasoning is evenly distributed.