Bud and Alley's Barbequed Shrimp

Name: Bud and Alley's Barbequed Shrimp
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 serving
Ingredients: 1 tablespoon all-purpose seasoning, such as Everglades seasoning; 1 tablespoon cayenne pepper; 1 tablespoon celery salt; 1 tablespoon vegetable oil; 1/4 cup sliced andouille sausage; 6 large head-on shrimp, peeled, head and tail left on; 2 cloves garlic, sliced; 1 sprig fresh rosemary; 1 cup white wine; 3 ounces unsalted butter, cut into small pieces; 1 teaspoon BBQ seasoning; Grilled Tuscan bread, for serving

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 1 serving

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 1 serving

Ingredients

BBQ Seasoning:

1 tablespoon all-purpose seasoning, such as Everglades seasoning

1 tablespoon cayenne pepper

1 tablespoon celery salt

Shrimp:

1 tablespoon vegetable oil

1/4 cup sliced andouille sausage

6 large head-on shrimp, peeled, head and tail left on

2 cloves garlic, sliced

1 sprig fresh rosemary

1 cup white wine

3 ounces unsalted butter, cut into small pieces

1 teaspoon BBQ seasoning

Grilled Tuscan bread, for serving

Directions

For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Executive Chef David Bishop, Bud and Alley's, Seaside, FL