New Orleans Barbecued Shrimp
Don't break out your grill for this dish. In New Orleans, barbecued shrimp means sauteed shrimp in Worcestershire-spiked butter sauce. These shrimp are served with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
Don't break out your grill for this dish. In New Orleans, barbecued shrimp means sauteed shrimp in Worcestershire-spiked butter sauce. These shrimp are served with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 3/4 cup butter
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/4 cup beer
- 2 dozen large shrimp
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves , crushed
- 1/8 teaspoon dried oregano leaves
- 1 1/2 teaspoons minced garlic cloves
- Carbohydrate 4.61087541762304 g
- Cholesterol 292.458750233201 mg
- Fat 71.3101555046431 g
- Fiber 0.911066686789195 g
- Protein 17.5170275010375 g
- Saturated Fat 44.0618008890499 g
- Serving Size 1 1 Serving (500g)
- Sodium 1881.15354229243 mg
- Sugar 3.69980873083385 g
- Trans Fat 5.78732042282533 g
- Calories 724 calories
Step-by-step
- Rinse and drain shrimp.
- Combine dry seasonings to make seasoning mix.
- Combine butter, garlic, Worcestershire, and seasoning mix in a large skillet over high heat.
- When butter is melted, add the shrimp.
- Cook for two minutes, then add broth.
- Cook for 2 minutes then add beer.
- Cook 1 minute longer, or until shrimp are done and remove from heat.
- Serve immediately in a bowl with a mound of rice and with French bread for soaking juices.
A heavy-bottomed skillet removes the need for outdoor grilling equipment while delivering intense heat directly to the pan. Cooking this dish relies on a high flame to quickly emulsify three-quarters of a cup of butter with chicken broth and beer into a cohesive pan sauce. Many cooks ruin the preparation by overcrowding the pan, which drops the temperature and causes the shrimp to steam rather than sear. Two dozen large shrimp require enough surface area to maintain direct contact with the hot metal. The single technique determining success is timing the addition of liquids precisely at two-minute intervals to prevent the dairy solids from separating into an oily slick. Dried thyme, rosemary, and crushed red pepper flakes need that initial minute in foaming butter to bloom their fat-soluble compounds before any moisture enters the pan. Leaving the shells on protects the delicate flesh from toughening instantly under high heat while infusing the rich sauce with extra depth from the heads.
