Louisiana BBQ Shrimp



Makes 4 servings

4 ounces (1 stick) unsalted butter, cut into small pieces

3 garlic cloves, minced (1 tablespoon)

1 tablespoon finely chopped fresh rosemary

1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced

1/4 cup Worcestershire sauce

1 tablespoon cream (updated version, but optional)

1 1/2 teaspoons hot sauce, such as Tabasco

1 pound (about 30) medium to large shrimp, peeled

1/2 teaspoon coarse salt

Freshly ground pepper



1. Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl.

2. To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted.

3. Add shrimp back to pan and to heat through. Serve with baguette or rice.


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