new orleans barbequed shrimp.

a new orleans staple, the shrimp in this dish actually never touch a barbeque or grill, but are instead submerged and cooked in a buttery brown sauce that's jazzed up with extra hot sauce, worcestershire, and garlic. the sauce is best part,  just make sure you have plenty of bread on hand to sop it up. it's definitely one of those situations where you take one bite and keep coming back for more, and your taste-buds become immensely inquisitive. 

recipe adapted from one similar to the one used at the commander's palace in new orleans-

16 jumbo shrimp, peeled and deveined, tails 

2 tbsp. creole or cajun seasoning
1⁄4 cup canola oil
4 cloves garlic, finely chopped
2 1/2 tbsp. finely chopped fresh rosemary leaves
1⁄2 cup beer, preferably Abita Amber
6 tbsp. tabasco or any other hot sauce
6 tbsp. worcestershire sauce
5 tbsp. fresh lemon juice
12 tbsp. cold butter, cut into small pieces
1 loaf french bread

Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2–3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
 Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2–3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.
serves 4

1 comment:

  1. I enjoyed this recipe very much. I did scale the Tabasco down to 3tbsp and found it to be delicious.