I've made the New Orleans' BBQ shrimp before, using the Mr. B's recipe. But I'm on the hook for a large batch for a party tomorrow at a friend's. The recipe calls for cutting in the butter while the shrimp are cooking. I don't know how much time on a burner I'll have there, and the kitchen is really small for prep and actual cooking for more than one cook.
To me, it makes sense that I could assemble the sauce, with the butter, here. Rewarm the sauce and cook the shrimp in minutes there, as the app, while the rest of the dinner is close to done.
Do you think there'll be any discernable drop in flavor as a result?