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Grilled Shrimp with Tabasco-Tarragon Butter

Servings: 2 people
Author: Julie Wallace, Jalapenos & Anchovies; Inspired by Bobby Flay

Ingredients

  • 8 tbs 1 stick unsalted butter, softened to room temperature
  • 1 tbs finely chopped fresh tarragon
  • 1 tbs Tabasco
  • Kosher salt and fresh cracked black pepper, to taste
  • 1 lb. large shrimp (I like a 16-20 ct), peeled and deveined
  • 1 baguette, torn into hunks, for dunking

Instructions

  • In a small (but not too tiny - you need some room to stir somewhat vigorously) bowl, use a fork to mash together the butter, tarragon, and Tabasco. Add a pinch of kosher salt and black pepper. Keep stirring until the butter mixture is uniform. Cover and set aside until ready to serve.
  • Pat the shrimp dry with paper towels, then season to taste with kosher salt and black pepper. Preheat your grill or grill pan to high heat. Grill the shrimp until just cooked through, about 3-4 minutes a side, depending on their exact size. You know they are done when the backs are opaque and they feel very firm when pressed with tongs. Remove to a wide shallow bowl.
  • Immediately use a spoon to chunk up the butter and add those chunks to the shrimp. Keep stirring and tossing until the butter is melted and the shrimp is generously coated.
  • Serve immediately with a torn baguette for dunking in the butter.

Notes

This recipe is inspired by one I found in Bobby Flay’s book, Barbecue Addiction. It’s originally a crawfish recipe that appears to serve around two hundred people. That’s a slight exaggeration, but the ingredient amounts are… a lot. I cook for two people, and during a pandemic, only two people, so we found the amount of compound butter beyond excessive as written. We had to scale it down. Then I changed the crawfish to shrimp because I live in New Jersey and can never find crawfish, though I love eating them when I visit Louisiana or Texas (as if that’s happening anytime soon). Otherwise, it’s straightforward. I suppose you could sub another type of hot sauce if you prefer, but I haven’t done so and can’t speak to it. I’ll implore you not to forget the bread for dunking in that luscious, spicy butter sauce, and also let you know that leftover biscuits work beautifully too. Enjoy!