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
Yields: Serves 4
Ingredients
- 3 teaspoons Creole seasoning, divided
- 2 pounds large fresh head-on shrimp
- 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
- ½ cup beer
- ½ cup cold unsalted butter, cubed
- Garnish: fresh rosemary sprigs
Instructions
- In a large bowl, toss shrimp with 2 teaspoons Creole seasoning; set aside.
- 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, cut sides down. Add Worcestershire, hot sauce, and lemon juice and halves; 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 butter in three batches. Garnish with rosemary, if desired. Serve immediately.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!
