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New Orleans BBQ Shrimp

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“Based on recipe from ATK 2009.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat shrimp dry with paper towels and sprinkle with salt and cayenne.
  2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate.
  3. Repeat with remaining oil and shrimp.
  4. Make sauce in empty skillet. Melt 1 tablespoon butter over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds.
  5. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil.
  6. Return shrimp and accumulated juices to skillet.
  7. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes.
  8. Off heat, stir in remaining butter until incorporated. Serve with French bread.

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