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Shrimp: New Orleans-Style BBQ Shrimp

Source of Recipe

From "Saveur: The New Comfort Food"


Recipe Introduction

"Despite the name, these shrimp are cooked in a skillet, not on a grill; 'barbecue,' in this case refers to the sweet-hot sauce served with them. Tory McPhail, the chef at the legendary New Orleans restaurant Commander's Palace, serves this house specialty with plenty of crusty bread for mopping up that mouthwatering sauce."

List of Ingredients

◦  16 jumbo shrimp, peeled and deveined, tails left on
◦  2 Tbsp Creole or Cajun seasoning, such as Tony Chachere's
◦  ¼ cup canola oil
◦  4 cloves garlic, minced
◦  2 Tbsp minced fresh rosemary leaves
◦  ½ cup beer, preferably Abita Amber
◦  6 Tbsp hot sauce
◦  6 Tbsp Worcestershire
◦  5 Tbsp lemon juice
◦  12 Tbsp unsalted cold butter, cut into small pieces
◦  1 loaf crusty French bread, for serving


Recipe

Put the shrimp and Creole seasoning into a bowl and toss to coat; set aside.

Heat until a large skillet over medium heat until hot. Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute. Add the rosemary and cook for 2 to 3 seconds. Add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds. Transfer the shrimp to a large plate and set aside. Add the beer, hot sauce, Worcestershire, and lemon juice to the skillet and stir well. Cook, stirring, until thickened, 7 to 8 minutes.

Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken). Return the shrimp to the skillet and toss to coat. Return the skillet to medium heat and cook until the shrimp are cooked through, 2 to 3 minutes. Transfer the shrimp and sauce to 4 plates. Serve with chunks of crusty bread.


Serves 4