New Orleans Barbequed Shrimp

This is remarkable. It is also on an entirely higher level of cooking but is not difficult. Have everything prepared as far as you can in advance before putting the dish together. When you start putting
fire to food you won’t have time to stop and fix something you’ve forgotten-have your butter clarified-have your Maitre d’Hotel Butter made and at room temperature. Have all the other ingredients prepped and ready to go into the pan-set them aside in little piles of paper or foil or in tiny bowls if you have them. Have your potatoes or pasta boiled. Try it...I know you can.
And when you do...words fail me. Use your big Magnalite roaster for this, or a very large pot or pan-the big, heavy-bottomed cooking vessel is what you want. You can’t have a pan that will be hot in the center and cold at the edges.
　
　
1  1/4 lbs. Shrimp with shells on
8 small cloves garlic
1/4 cup clarified butter*
1 Tablespoon Worcestershire sauce
16 dashes Tabasco
2  1/2  Tablespoons black pepper
1 Tbsp. salt, or to taste
2 tsp. Finely diced Fresh Rosemary
1/2cup Maitre d’Hotel Butter*
1 twelve-ounce bottle Heineken beer

Saute the shrimp and garlic in the clarified butter just until the shrimp turn pink (about 2 minutes) and the garlic cloves are slightly brown. Add the other ingredients except the Maitre d’Hotel Butter and beer, and cook for another 3 minutes. Add the last two ingredients and simmer until the sauce pulls together and becomes creamy. Serve (shells still on) in bowls with hot French bread-for dipping in the wonderful sauce-and with lots of napkins. Or, if you or your guests don’t want to deal with the mess, peel the shrimp and serve with boiled potatoes or over angel hair pasta.

*To clarify butter, heat butter until it melts. Remove from the heat. Let stand until the milk solids sink to the bottom. Skim off and save the clear (clarified) butter fat on the top. Clarified butter burns at a much higher temperature, making it better for sauteing.

*Maitre d’Hotel Butter: 3 cups soft butter
3 small French shallots, minced (they are those things that look like big cloves of garlic but smell like onions-you can substitute about 2 Tbsp. Grated onions for them if you must.

2 Tbsp. Fresh basil, chopped
2 Tbsp chervil, chopped (if available
1 Tbsp onion powder
1 clove garlic, minced
1 dash Worcestershire sauce
1 dash Tabasco
1 1/2Tbsp. Lemon juice

Combine all ingredients in a large bowl.
This goes well with eggs, fish, meats and vegetables. For example just let a pat of the butter melt over a plain grilled steak as it is served, or a grilled chicken breast or, melt some to mix with pasta or, in mashed potatoes, spread on bread, or.....