Description
The best bbq shrimp recipe straight from New Orleans. Made in a skillet, not on a grill. These buttery, spicy shrimp are so good!
Ingredients
1 lb shelled medium to large shrimp
Seasonings:
1 t cayenne pepper
1 t black pepper
1/2 t salt
1/t crushed red pepper
1/2 t dried thyme leaves
1/2 t dried rosemary leaves
1/8 t dried oregano leaves
1 stick plus 2 T butter – in all (Paul says 5)
1 1/2 t minced fresh garlic
1 t Worcestershire sauce
1/2 c shrimp stock (Using the shells from your shrimp, add 1 c water to them. Place in a pot and boil a few minutes until shells turn pink. Let steep while making recipe. Use only 1/2 c)
1/4 c beer at room temperature
1 small loaf of good French bread
Instructions
Combine seasoning ingredients.
In a large skillet, combine 1 stick of butter, garlic, Worcestershire and seasoning mix, over high heat.
When the butter is melted, add the shrimp. Cook for two minutes, shaking the pan, not stirring, in a back and forth motion. Add remaining 2 T butter and the 1/2 c of stock. Cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
Place two slices of bread in center of plate. Spoon 1/4 of shrimp mixture and sauce on top.
I served this with Paul’s potatoes and Emeril’s peanut cole slaw. Oh my.