New Orleans-Style BBQ Shrimp

cajun/creole shrimp

Rob Bechtold

Serves 4 as an appetizer

Source

Ingredients

1 tablespoon unsalted butter

1 teaspoon finely chopped garlic

1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on

3 tablespoons Worcestershire sauce

1 tablespoon Crystal hot sauce

Juice of 1 lemon

2 teaspoons Creole seasoning

1/2 teaspoon kosher salt, plus more to taste

1 teaspoon cracked black pepper

1 cup Abita or other amber beer

1 teaspoon minced rosemary leaves

1 loaf French bread, thickly sliced on the diagonal and warmed

Method

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.

Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.