A SEASONAL BITE
Bully Boy recently opened in Inman Park, bringing a restaurant with coastal flair to the BeltLine. Get a taste of the sea at home, thanks to this tasty recipe from chef Michael Bertozzi.
GEORGIA WHITE BBQ SHRIMP
Serves 4
BARBECUE BASE
2 tablespoons canola oil
1 cup yellow onion, chopped
½ cup garlic, chopped
2 lemons, peeled and cubed
2 bay leaves
½ cup Worcestershire sauce
1 cup dry white wine
4 cups clam juice
In medium pot, heat oil over medium-high heat. Sauté onions and garlic until onions are translucent. Add remaining ingredients, bring to a simmer and allow to reduce by half. Strain and reserve liquid.
SHRIMP
2 tablespoons canola oil
9 head-on Georgia white shrimp
1 cup barbecue base (recipe above)
4 tablespoons butter, cubed
¼ cup fresh lemon juice
4 tablespoons scallions, chopped
In 12-inch sauté pan, heat oil over medium-high heat. Add shrimp and sauté until shrimp turns a pinkish hue. Add barbecue base to pan and continue cooking until shrimp are completely pink and cooked through, about 4 minutes. Add butter and swirl the pan to incorporate into the sauce. Finish with lemon juice and garnish with scallions.