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Cook’s Country BBQ Shrimp




Source of Recipe


cookscountry.com


Recipe Introduction


Although the ingredient list is long, this is a very easy recipe to put together. Just get all your ingredients ready to use and throw them together at the last minute. I served this with a big salad, crusty bread and dirty rice (I bought mine from Bojangles). Since you peel the shrimp as you are eating it, this is a messy meal! I gave everyone their own little bowl for the shells and put a roll of paper towels on the table. I am tempted to double the liquid ingredients, because sopping up all that juice is one of the best things about this recipe. I do have another BBQ shrimp recipe that is a little different, but can’t say whether this one is better or not since I haven’t made that one in ages. But this one is delicious! The recipe states that it serves 4. So far we’ve had 6 meals from it and have more left over.


Recipe Link: http://www.cookscountry.com/recipes/4625-new-orleans-barbecue-shrimp?incode=MKSKZ00L0&ref=search_results_2

List of Ingredients




2 lb. extra-large shrimp
1/2 t. salt
1/2 t. cayenne pepper
2 T. vegetable oil
6 T. unsalted butter, cut into 6 pieces
2 t. AP flour
1 t. tomato paste
1 t. minced fresh rosemary
1 t. minced fresh thyme
1/2 t. dried oregano
3 garlic cloves, minced
3/4 c. bottled clam juice
1/2 c. beer
1 T. Worcestershire sauce


Recipe



Line a baking sheet with paper towels and spread the shrimp out in a single layer. Pat dry and sprinkle with the salt and cayenne pepper. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sauté HALF the shrimp until they are lightly browned on one side – this should only take a minute if your pan is hot enough. Remove the shrimp to a bowl and repeat with the other tablespoon of oil and the rest of the shrimp. Remove the second batch of shrimp and lower the heat to medium.

Melt 1 tablespoon of butter in the pan. Add the flour, tomato paste, herbs and garlic and cook for about 30 seconds – just until the garlic is fragrant. Stir in the clam juice, beer and Worcestershire sauce, scraping the pan with a spoon and let come to a boil. Reduce the heat to medium-low and put the shrimp (along with any juices) in the simmering liquid. Cover and cook until the shrimp are completely cooked – about 2-3 minutes. Remove from the heat and stir in the rest of the butter.

Serves 4 – 6.