GW Fins’ Executive Chef and Co-Owner, Tenney Flynn leads a cooking class at The Kitchen Table Cooking School in Hattiesburg Wednesday.
GW FINS’ FRESH GULF BBQ SHRIMP
Serves four
4 Pounds fresh head on 10-15 or bigger shrimp
½ pound prepared BBQ butter
1 bottle Abita Amber beer
1 tablespoon Shrimp Magic
Tabasco sauce
Butter
XV Olive oil
Chopped parsley
1) Peel shrimp, leaving the heads attached, split the back ¼ inch and remove the sand vein
2) Season with Shrimp Magic and reserve
3) In a large non stick skillet, sauté the seasoned shrimp in about a tablespoon of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute.
4) Add about a half a bottle of beer and reduce to 3 ounces.
5) Lower the heat and stir in several cold 1” chunks of BBQ butter. Continue adding the balance of the butter, stirring constantly to make the sauce a creamy consistency.
6) Add Tabasco sauce and chopped parsley.
7) Serve in large heated bowls with plenty of French or sourdough bread for dipping. Also great on mashed potatoes.
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