Chef notes
This is an homage to my own Mom Duke’s, Jewel Robinson, and her supercharged version of the peel-and-eat shrimp I grew up with. I was inspired by that dish’s addictive flavor and silky texture as well as New Orleans’ famous barbecue shrimp. The Worcestershire sauce, beer, white wine and butter — so. much. butter. — yield a highly aromatic glistening sauce, hovering right on the sea side of a traditional barbecue. I like to serve it with rice and torn French bread, though anything that sops up all that good sauce works.
Technique tip: Make sure to constantly whisk the sauce when adding the butter to maintain the emulsion.
Swap option: Although the shrimp heads are my favorite part, you can easily do this without the heads.
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