Commander's Palace Barbecued Shrimp |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is the Louisianna-style un-barbecued, barbecued shrimp! Ingredients:
16 large shrimp, peeled and deveined (tails left on) |
2 tablespoons creole seasoning (or cajun) |
1/4 cup canola oil |
4 garlic cloves, finely chopped |
2 tablespoons finely chopped fresh rosemary |
1/2 cup beer |
6 tablespoons hot sauce (crystal or frank's) |
6 tablespoons worcestershire sauce |
5 tablespoons fresh lemon juice |
12 tablespoons cold butter, cut into small pieces |
1 loaf crusty french bread |
Directions:
1. Heat large skillet over medium heat until hot.
2. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside.
3. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.Transfer shrimp to a large plate; set aside.
4. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well, Cook, stirring, until thickened, about 7-8 minutes.
5. Remove skiller from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shriimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.
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