BBQ Shrimp for the WIN!

09 September 2017

I know I've talked about Paul Prudhomme on here a number of times and today I'm back with one of my favorite recipes!

In July we went to the beach with my family. Brian and I split up the trip to make it a little easier on my swollen feet and such-- so we made it early and decided to make an appetizer to welcome everyone :) 

Enter Paul's Barbecued Shrimp. We've made this once before but couldn't find head on shrimp the first time. Luckily at the beach, there is plenty!! That shrimp stock was the best, ever. Just look at the color!

So I'll share the recipe below and you should really think about making this sometime. We never use how much butter he calls for (in any of his recipes!). So just adjust to your liking. 

Barbecued Shrimp
2 dozen large shrimp with heads and shells, about 1 pound
¼ pound (1 stick), + 5 tablespoons unsalted butter, in all
1½ teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
½ cup shrimp stock (make your own!)
¼ cup beer, unopened but at room temperature
Seasoning Mix:
1 teaspoon ground red pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried oregano leaves

How to Prepare:
Rinse the shrimp in cold water and drain them well.  Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes).  Leave as much as possible of the orange-colored shrimp fat from the head attached to the body.  Set aside. (We end up peeling the whole shrimp and using the whole shell for the stock. This dish is messy! We don't want to peel it after cooking!)

Combine 1 stick of the butter, the garlic, Worcestershire sauce, and seasoning mix in a large skillet over high heat.  When the butter melts, add the shrimp.  Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion.  Add the remaining 5 tablespoons butter and the stock.  Cook and shake the pan for 2 minutes.  Add the beer and cook and shake the pan for 1 minute more.  

Remove from the heat and serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
CopyRight © | Theme Designed By Hello Manhattan