Shrimp on the barbie, sort of

Have you ever cooked with head-on shrimp? I used big, fat ones recently to make the stock for a gumbo, which turned out unbelieveable. Without getting too gross about why, there's tons of flavor in the heads which leaches into the water.

This recipe calls for head-on shrimp and even though the heads are discarded you'll leave as much of the orange-colored fat on the shrimp as possible. More flavor! (I'll use the heads to make the shrimp stock that's called for in the recipe.)

If you don't want to use head-on shrimp, get whatever kind you like (though not canned.) The recipe will still work fine.

Though these shrimp are called barbecue they aren't done on the grill. They get their flavoring from seasoning blend.

This recipe is from the Washington Post who adapted it from a Paul Prudhomme recipe.  "Because this recipe makes a tasty, butter-rich sauce, serve the shrimp with lots of crusty bread for dipping, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it," says the Post.

Will Do!

(I got a request yesterday for a garlic fries recipe after I wrote about the ones I had in California. I am hunting for a good one and toying with how you can make them with frozen versions. I'll get back to you.)

Barbecued Shrimp
1 pound (about 2 dozen) large, heads-on shrimp, rinsed and drained
8 to 12 tablespoons (1 to 1 1/2 sticks) unsalted butter
2 medium cloves garlic, minced
1 teaspoon Worcestershire sauce
1 tablespoon plus 1 teaspoon seafood seasoning blend, such as Chef Paul Prudhomme's Seafood Magic or Blackened Redfish Magic
1/2 cup shrimp or fish stock
1/4 cup beer

Pinch off and discard the portion of the shrimp heads from the eyes forward (including the eyes). Leave as much as possible of the orange-colored fat from the head attached to the body. Set aside.

Combine 8 tablespoons of the butter with the garlic, Worcestershire sauce and seafood seasoning blend in a large cast-iron skillet over medium-high heat. When the butter has just melted, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 4 tablespoons butter and the stock. Cook for 2 minutes, shaking the skillet. Add the beer and cook for 1 minute, shaking the skillet. Remove from the heat and transfer to shallow soup bowls. Serve immediately

NUTRITION Per serving (based on 4 with 3 tablespoons sauce): 245 calories, 24 g protein, 2 g carbohydrates, 15 g fat, 9 g saturated fat, 207 mg cholesterol, 1,073 mg sodium, 0 g dietary fiber.

4 appetizer servings or 2 main-course servings.

Source: Adapted from chef Paul Prudhomme by the Washington Post