Chef John Folse's "I Know What It Means To Miss New Orleans" BBQ Shrimp PoBoys

"I Know What it Means to Miss New Orleans" BBQ Shrimp Poboys
Prep Time: 1 hour
Yields: 4-6 servings

Comments: As the dust and water begin to clear after Hurricane Katrina, there is no doubt there remains a lot of work to be done to repair and rebuild New Orleans . However, there's also a growing certainty that our beloved city will get back on her feet. Until then, you can ease the longing and soothe the soul with this traditional Crescent City treat.

2 pounds shrimp (21-25 count) peeled and deveined
2 tbsps butter
¼ cup olive oil
¼ cup minced garlic
1 tbsp fresh rosemary, minced
¼ cup Worcestershire sauce
2 tbsps lemon juice
½ cup amber beer
Creole seafood seasoning to taste
salt and black pepper to taste
Louisiana hot sauce to taste
¼ pound butter, cold, chipped
2 loaves French bread

In a heavy-bottomed sauté pan, heat 2 tbsps butter and olive oil over medium high heat. Sauté garlic one minute. Add shrimp and rosemary, cook 2 minutes or until shrimp are pink and curled. Add Worcestershire sauce, lemon juice and beer, return to a simmer. Reduce liquid to one-half volume. Season with salt, pepper, Creole seasoning and hot sauce. Add cold butter a few chips at a time, swirling pan constantly, to create butter sauce. If pan is not swirled or stirred, butter will break and separate. Cut French bread loaves into 5" sections. Place 6-8 shrimp onto cut bread and top with sauce. Pour additional sauce into dipping cups. Serve immediately with plenty of napkins!