"BIG EASY"-STYLE BAR-B-QUE SHRIMP

Yield feeds 4 to 6

Number Of Ingredients 15

2 pounds large shrimp in the shell
1 cup dry white wine
1 cup clam juice
1 lemon, sliced in rounds
Kosher salt
1/2 cup butter
1 cup chopped onion
Kosher salt and black pepper
2 tablespoons minced garlic
1 cup Mutha Sauce (page 165)
2 sprigs rosemary (each 4 inches long)
2 tablespoons Worcestershire sauce
Tabasco sauce
2 tablespoons chopped fresh chives
Good crusty bread or some Perfect Rice (page 117)

Steps:

Peel the shrimp, leaving their little tails on; devein and set aside. Pile the shells in a medium saucepan and add the wine, clam juice, lemon, and a pinch of salt. Cover and turn the heat up to high, bringing the mixture to a boil. Lower the heat and simmer for about 15 minutes. Strain; you should have about 3/4 cup of the shrimp stock.
Sling 4 tablespoons of the butter into a skillet set over medium heat. Add the onions, salt, and pepper and cook til soft. Toss in the garlic and cook 1 minute more. Splash in the shrimp stock and add the Mutha Sauce, rosemary, worcestershire, and pepper to taste. Bring everything to a boil and give the pot a stir. Dump in the peeled shrimp and perk it up with a couple of dashes of Tabasco. Bring back to a boil, lower the heat, cover, and simmer for 2 minutes, or til the shrimp just turn pink.
Cut the remaining 4 tablespoons of butter into 8 pieces and fold into the shrimp. Sprinkle with chopped chives. Taste and season with salt and lots of freshly ground black pepper.
Ladle the saucy shrimp into soup bowls and serve with a hunk of crusty bread, or spoon the shrimp over some Perfect Rice.