GRILLED NEW ORLEANS-STYLE SHRIMP
Source of Recipe
This recipe comes to you from Epicurious
Recipe Introduction
Serve these spicy grilled shrimp with bread for sopping up
all the sauce.
List of Ingredients
1 1/2 lb large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Special equipment: 7 (12-inch) wooden skewers
Accompaniments: a baguette and lemon wedges Recipe
Snip shells of shrimp with scissors down middle of back,
leaving tail and first segment of shell intact. Make an
incision along length of back where shells are cut and
devein, leaving shells in place. (Shells will prevent
shrimp from becoming tough on outside when grilled.) Toss
shrimp with oil, garlic, and 1/2 teaspoon salt and marinate
at cool room temperature 15 minutes.
While shrimp marinate, prepare grill for cooking. If using
a charcoal grill, open vents on bottom of grill, then light
charcoal. Charcoal fire is medium-hot when you can hold
your hand 5 inches above rack for 3 to 4 seconds. If using
a gas grill, preheat burners on high, covered, 10 minutes,
then reduce heat to moderately high.
Heat butter, chili powder, pepper, Worcestershire sauce,
and remaining 1/4 teaspoon salt in a small heavy saucepan
over moderately low heat, stirring, until butter is melted,
then remove from heat and stir in lemon juice.
Thread 4 or 5 shrimp onto each skewer and grill, covered
only if using a gas grill, turning over once, until just
cooked through, 3 to 4 minutes total. Push shrimp off
skewers into a bowl, then pour butter mixture over them and
toss to combine well.
Cooks' note:
Shrimp can be broiled on a broiler pan 6 inches from heat,
turning over once, about 6 minutes total.
Makes 4 main-course servings.
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