Pan BBQ Shrimp, 420 Style



Green BBQ Shrimp
So I heard you have stumbled upon a bunch of  clarified your green butter. Good for you....
Now you can have some fun with it.

This recipe is a play on my famous Cajun Peppered Shrimp that I have been serving in my restaurants on and off for  the last 25 years.  
It's so quick and simple and yet so perfect, you’re going it make it regularly.
The shrimp shell’s flavor works with the cannabis essence to create a super nutty experience

Serves 2 for dinner
3 Plus 2 tbls green butter
12-16  medium large wild gulf shrimp, or Alaskan spot prawns shell on
(don’t let me catch you buying cheap farmed tiger shrimp!)
kosher salt
2 tbls coarsely ground black pepper
2 clove garlic minced
1 tsp minced fresh rosemary
pinch cayenne to your liking
¼ cup of chopped scallions, about 4
1/8 cup chopped parsley
juice of two lemons and slice up the remaining rinds, sliced into strips
¼ cup white wine
3 oz bottled clam juice or chicken broth
splash of hot sauce
plenty of baguette or cooked white rice to soak up the sauce

It is crucial to cook these shrimp with the shells on.
If you are squeamish, you can devein the shrimp while leaving the shells on by cutting up the back of each shrimp with a scissors and carefully removing the poop vein.
Use a heavy skillet large enough to hold all the shrimp in one layer.
Melt the first three tablespoons of butter in the pan. Turn the heat to high.
Add the shrimp and sprinkle lightly with salt. Allow the shrimp to cook undisturbed for about 30 seconds and then turn them over. Add a pinch more salt and cook for 30 more seconds. They should be pink but a bit raw inside.
Remove the shrimp t a plate to rest. They’ll be finished in the sauce.
Add the garlic, pepper, rosemary and cayenne to the pan and get that garlic golden.
 Now add the lemon juice, wine and broth. Stir in the garlic and let I come to a boil.
Swirl the pan and add the shrimp back to the pan with scallions, parsley, sliced lemon and remaining two tablespoons of green butter. Swirl the pan til the butter is melted.
Serve in bowls with plenty of napkins. 


No comments: