BUD AND ALLEY'S BARBEQUED SHRIMP

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Bud and Alley's Barbequed Shrimp image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 12

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

Steps:

  • 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.

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