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Barbecue Shrimp Over Rice

Source of Recipe

From "The Lodge Cast Iron Cookbook"


Recipe Introduction

"It's risky to use the word 'barbecue' in the South because it means a wide range of things overall, and yet a very specific thing to each individual. In this recipe, from Sheri Castle, a food writer and cooking teacher in Chapel Hill, North Carolina, succulent shrimp are seared in a sensational barbecue sauce in a hot cast iron skillet. The high heat quickly cooks the shrimp and produces a spicy, buttery, lemony sauce to spoon over hot rice. The ingredient list looks long, but the recipe comes together quickly and relies mostly on pantry staples. Be sure to use jumbo or extra-large shrimp that will not overcook and turn rubbery."

List of Ingredients

◦  ⅔ cup tomato sauce
◦  ⅔ cup ketchup
◦  ⅓ cup unfiltered cider vinegar
◦  ¼ cup firmly packed light brown sugar
◦  2 Tbsp Worcestershire sauce
◦  1 tsp garlic powder
◦  1 tsp onion powder
◦  2 tsp cracked or coarsely ground black pepper
◦  1 tsp salt
◦  1 tsp sweet paprika
◦  1 tsp smoked paprika
◦  1 tsp dried basil
◦  1 tsp dried oregano
◦  1 tsp dried thyme
◦  ¼ tsp cayenne pepper or to taste
◦  2½ to 3 pounds extra-jumbo shrimp (16 to 20), peeled and deveined
◦  ½ cup fresh lemon juice
◦  ½ cup (1 stick) butter, cut into small pieces
◦  Hot cooked long-grain rice


Recipe

Stir together the first 15 ingredients in a large bowl. Add the shrimp and toss to coat.

Heat a large cast iron skillet (preferably large enough to hold the shrimp in a single layer) over high heat until very hot. Carefully pour in the shrimp and sauce. (Watch out for spatters!) The liquid should boil and hiss.

Cook, stirring well and scraping the sauce from the bottom of the skillet, until the shrimp begin to turn pink and the sauce thickens, depending on size of the shrimp, about 2 minutes. Remove the skillet from the heat and add the lemon juice and butter. Stir until the butter melts and the shrimp are cooked through. Serve immediately over plenty of hot rice to soak up the delicious sauce.


Serves 8