November 16, 2017
New Orleans “Barbecued” Shrimp with Amber Ale Recipe
Recipe by: Curtis Stone
This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable. The dish has always been referred to as “barbecued” even though it’s made on the stovetop in a skillet. Cooking the shrimp in the shell helps prevent overcooking and gives extra flavor to the sauce. You get down and dirty devouring these, so provide lemon wedges and paper towels for easy at-table cleanup. Have crusty bread on hand to sop up the buttery sauce.
Prep time 10 min
Cook time 5 min
2 pounds extra-large (16 to 20 count) shrimp in the shell1 tablespoon olive oil5 tablespoons unsalted butter8 garlic cloves, finely chopped1/4 teaspoon cayenne pepperKosher salt and freshly ground black pepper1/2 cup amber ale2 tablespoons fresh lemon juice1 tablespoon hot pepper sauce, such as Crystal or Tabasco1 tablespoon Worcestershire sauce3 tablespoons finely chopped fresh flat-leaf parsley1 teaspoon chopped fresh oregano1 teaspoon chopped fresh thyme1/2 teaspoon chopped fresh rosemarySliced French bread, warmed or lightly toasted
Using a small sharp knife or small sharp kitchen shears, cut down the back of each shrimp just deep enough to expose the dark vein. Devein the shrimp under cold running water, leaving the shells intact.Step 2Heat a large heavy skillet over medium-high heat. Add the olive oil, then add 2 tablespoons of the butter and swirl to melt it. Add the garlic, sprinkle with the cayenne pepper, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 1 minute, or just until the garlic is tender. Add the shrimp and toss to coat well with the butter mixture. Add the ale, lemon juice, hot sauce, and Worcestershire sauce and simmer for about 2 minutes, or until the shrimp are almost cooked through, turning the shrimp after 1 minute.Step 3Add the remaining 3 tablespoons butter, the parsley, oregano, thyme, and rosemary and simmer gently for about 1 minute, or until the butter melts and the shrimp are just cookedthrough. Season to taste with salt and pepper.Step 4Transfer the shrimp and sauce to four wide shallow bowls. Serve with the bread to sop up the sauce.
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