- Course: Appetizer, Main Course
- Total Time: Under 15 Minutes
- Skill Level: Easy
- Cost: Moderate
- Favorited: 37 Times
When you want a quick dish full of lusty New Orleans flavor, barbecue shrimp is worth every messy drip. Three tips: Don't overcook the shrimp; cook the shrimp with their heads on because that's where all the flavor is; and have lots of crisp French bread on hand to dip into the sauce. And you've just got to eat these shrimp with your hands—the better to peel them and soak the bread in the sauce.
- 2 pounds large shrimp, heads on
- 2 tablespoons Creole Seafood Seasoning or any Creole seasoning mix, or to taste
- 1 tablespoon olive oil
- 1 large head garlic, cloves peeled and minced
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce or to taste
- 1 large lemon, juice removed, quartered (reserve the juice)
- 1/3 cup beer
- Kosher salt and freshly ground pepper to taste
- 8 tablespoons (1 stick) butter, at room temperature
Lighlty toss the shrimp with half the seasoning. Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place the garlic and rosemary in the pan, and stir to lightly brown the garlic, being very careful not to burn it. Add the shrimp and stir carefully. Add the Worcestershire, hot sauce, lemon juice, and lemon quarters.
Deglaze the pan with the beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow the shrimp to cook for 2 to 2½ minutes (timing will depend on size) and add the remaining seafood seasoning, salt, and pepper. When the shrimp have finished cooking, the liquid should have a saucy consistency. Reduce the heat to medium-high and add the butter a bit at a time, stirring, until the sauce is thick. Adjust seasoning. Remove lemon pieces.
Serve with French bread, lots of paper napkins, and finger bowls. Garnish each serving with a lemon piece.
© 2000 Commander's Palace, Inc.
Note from Cookstr's Editors
Nutritional information is based on 8 servings, including 1/8 teaspoon of added salt per serving.
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