PEEL AND EAT BARBECUE SHRIMP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SHRIMP PER BATCH:
2 dozen large shrimp with shells, about 1 pound
¼ pound (1 stick), + 5 tablespoons unsalted butter
1½ teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
½ cup shrimp or seafood stock
¼ cup beer at room temperature
SEASONING MIX PER BATCH:
1 t cayenne pepper, more or less to taste
1 t black pepper
½ t salt
½ t crushed red pepper
½ t dried thyme leaves
½ t dried rosemary leaves, crushed
1/8 t dried oregano leaves
COOKED WHITE RICE, STILL HOT AND CRUSTY WHITE BREAD
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Directions: |
Directions:Rinse the shrimp in cold water and drain well. Set aside.
In a small bowl combine the seasoning mix ingredients.
Combine 1 stick butter, the garlic, Worcestershire and seasoning mix in a large skillet on medium high heat.
When butter is melted, add the shrimp.
Cook for two minutes, shaking [not stirring] the pan in a back-and-forth motion.
Add remaining five tablespoons butter and the stock; cook and shake the pan for 2 minutes.
Add the beer and cook and shake the pan one minute longer.
Remove from heat.
Serve immediately poured around a mound of white rice with lots of French bread on the side to soak up the wonderful sauce.
If you have all the ingredients assembled for each batch you can assemble each quickly and leave the table conversation only briefly to make another batch. |
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Number Of
Servings:2-4 persons per batch |
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Personal
Notes: GUEST INSTRUCTIONS: How to eat New Orleans style – the shrimp will be served around a mound of rice; the shrimp is in the shell. You have to peel the shell off, throw the shells in a bucket, dip the shrimp in the buttery juice, eat and repeat. While having bread on the side with rice seems a little redundant, I will remind you that this is a Paul Prudhomme recipe…..licking your fingers, sopping up juice with bread is just a way of life.
Dr George's note: The best part about this recipe is having all the ingredients ready and making it quickly in batches and serving it at the table where friends and family peel and eat the shrimp with buttery fingers that get licked between mouthful and moments of conversation. It is slow eating and enjoyed with great fellowship. The amount of cayenne may be varied to have batches of differing heat depending on your crowd.
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