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New Orleans Barbecued Shrimp

Source of Recipe

From "B. Smith Cooks Southern-Style" by Barbara Smith


Recipe Introduction

"It seems like most restaurants in New Orleans serve their own version of barbecued shrimp, and what surprised me was that none of these dishes are actually grilled with a barbecue sauce. Some are oven-baked, and others -- my version included -- are prepared in a skillet. For my recipe, I've given the shrimp lots of flavor with herbs, spices, and beer; serve them with crusty French bread to soak up every last drop of sauce!"

List of Ingredients

• 4 Tbsp unsalted butter
• 6 cloves garlic, minced
• 2 tsp Worcestershire sauce
• 1 tsp Creole seasoning
• 1 tsp dried thyme leaves
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ cup beer
• 1 pound medium to large shrimp, peeled and deveined, tails left on
• 2 Tbsp chopped fresh parsley, for garnish
• 4 lemon wedges, for garnish


Recipe

In a large skillet, melt the butter over low heat. Add the garlic and cook very gently over low heat, stirring frequently, for 5 minutes. Add the Worcestershire sauce, Creole seasoning, thyme, oregano, and paprika. Increase heat to medium and cook for 2 minutes, allowing the butter to bubble, the garlic to cook further, and the spices to blend together.

Pour the beer into the garlic mixture and stir well to combine. Add the shrimp and sauté for 2 to 3 minutes, just until they turn pink and start to curl slightly. Using a slotted spoon, remove the shrimp to a warm platter.

Turn the heat up to medium-high and cook the sauce for about 5 minutes, until thickened. Pour the sauce over the shrimp and garnish with the chopped parsley. Serve with the lemon wedges.

Makes 4 servings.