I found two schools of thought in New Orleans on Voodoo Shrimp. One uses Southern Comfort; the other, dark beer (down there, Dixie Blackened Voodoo Lager). Having come upon Jack’s Abby Smoke & Dagger, a black lager brewed in Framingham, I’m in the beer camp, for the faint bitterness and hints of molasses and clove it brings to the creamy sauce.
Your head can spin from all the Barbecued Shrimp variations floating around. The shocker is how much the quantity of butter varies — from 1 tablespoon up to a death-defying ¾ pound. Where recipes agree is on the inclusion of Worcestershire sauce and lemon. The version here is streamlined, with lots of garlic, no roux, just a little hot sauce, and a plenty decadent 12 tablespoons of butter.