This New Orleans specialty is not actually cooked over an open flame; it earned the name Barbecue Shrimp because of its spicy sauce.
Barbecue Shrimp
Makes 2 to 4 servings
Ingredients
- 2 pounds large fresh head-on shrimp
- 3 teaspoons Creole seasoning, divided
- 1 tablespoon vegetable oil
- 8 cloves garlic, very thinly sliced
- 1 tablespoon minced fresh rosemary
- 1 head garlic, halved
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 small lemons, halved and juiced
- ½ cup beer
- ½ cup cold unsalted butter, cubed
- Garnish: fresh rosemary
Instructions
- In a large bowl, toss together shrimp and 2 teaspoons Creole seasoning.
- Heat a large cast-iron skillet over high heat; add oil. When oil begins to smoke, stir in sliced garlic and rosemary; immediately add shrimp, tossing well. Add garlic head, cut sides down. Add Worcestershire, hot sauce, and lemon halves and juice; stir for 1 minute. Stir in beer, and cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon.
- Add remaining 1 teaspoon Creole seasoning; cook until shrimp are just cooked through and liquid reduces slightly, about 2 minutes. Remove from heat, and stir in cold butter in three batches. Garnish with rosemary, if desired. Serve immediately.
