New Orleans Style BBQ Shrimp |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Saveur magazine, based on a recipe by Tory Mcphail of Commander's Palace. Ingredients:
16 jumbo shrimp, peeled and deveined (tails left on) |
2 tablespoons cajun seasoning |
1/4 cup canola oil |
4 garlic cloves, finely chopped |
2 tablespoons finely chopped fresh rosemary leaves |
1/2 cup beer, preferably abita amber |
6 tablespoons hot sauce, preferably crystal brand |
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 a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. 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. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
2. 2. Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp 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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