New Orleans BBQ Shrimp
"Based on recipe from ATK 2009."
photo by Outta Here
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 lbs extra-large shrimp (21-25 per pound, shells on or off, your choice)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, cut into 6 pieces
- 2 teaspoons all-purpose flour
- 1 teaspoon tomato paste
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1⁄2 teaspoon dried oregano
- 3 garlic cloves, minced
- 3⁄4 cup bottled clam juice
- 1⁄2 cup beer
- 1 tablespoon Worcestershire sauce
- 1 large loaf French bread
directions
- Pat shrimp dry with paper towels and sprinkle with salt and cayenne.
- 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.
- Repeat with remaining oil and shrimp.
- 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.
- Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil.
- Return shrimp and accumulated juices to skillet.
- Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes.
- Off heat, stir in remaining butter until incorporated. Serve with French bread.
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Reviews
-
Great dish. Lots of flavor. Will be making this again. Made for Spring 2014 PAC.
