Sizzling BBQ Shrimp
This recipe was inspired by the classic New Orleans shrimp dish. Serve as a “finger-licking” good outdoor party appetizer or as an entree with Gouda grits and a green salad. Either way, include lemon wedges and warm, crusty French bread for sopping up the tasty sauce. Wild-caught American shrimp from the U.S. Gulf of Mexico or the South Atlantic are good seafood choices. Abita Amber Beer is a favorite in Louisiana for cooking and drinking; if unavailable, substitute a mild brown ale.
|Number of Servings:||4|
|Ingredients:||1 1/2 pounds fresh large shrimp, in their
4 ounces quality salted butter
1/4 cup Worcestershire sauce
1/4 cup sliced green onions
juice of 1 fresh lemon
1 tablespoon brown sugar
1 large minced garlic clove
2 teaspoons chopped rosemary leaves
1 teaspoon dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon creole seasoning, if desired
1 bay leaf
1 teaspoon freshly ground black pepper
about 1/2 to 3/4 cup room temperature beer, dry white wine or shrimp stock, as
|Directions:||1.Preheat oven to 450 degrees
2.With kitchen scissors, cut lengthwise through the shell of each shrimp along the back curve
3.Make an incision into each shrimp and remove the veins, leaving shells intact
5.In a large cast iron skillet or other heavy baking pan add the remaining ingredients, except beer
6.Heat in the oven three to four minutes, stirring once, until mixture is sizzling-hot
7.Stir in shrimp and cook, uncovered, about five minutes, stirring often
8.Mix in beer and continue cooking five minutes or until shrimp are opaque and firm
Don’t overcook or shrimp will be tough.
9.Pour shrimp and sauce into a serving platter
Garnish with lemon wedges.
VARIATION: For stovetop cooking, heat butter mixture in a large cast iron skillet over medium-high heat. Add shrimp; cook and stir eight to 10 minutes or until done. Sprinkle in beer, as desired.