Barbecued Shrimp
photo by Khandi Howard
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 dozen large shrimp, with shells
- 4.92 ml ground red pepper (cayenne)
- 4.92 ml black pepper
- 2.46 ml salt
- 2.46 ml crushed red pepper flakes
- 2.46 ml dried thyme leaves
- 2.46 ml dried rosemary leaves, crushed
- 0.61 ml dried oregano leaves
- 113.39 g butter, plus
- 73.94 ml unsalted butter
- 7.39 ml minced garlic
- 4.92 ml Worcestershire sauce
- 118.29 ml shrimp stock or 118.29 ml seafood stock (see my recipe for seafood stock or use your own)
- 59.14 ml beer, at room temperature
directions
- Rinse the shrimp in cold water and drain well, set aside.
- In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
- Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
- When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
- Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
- Add the beer and cook and shake the pan 1 minute longer and remove from heat.
- Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
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Reviews
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I have now made this recipe about 5 times and it is one of our favorites now! A couple changes I made though: I used 1 lb. of fresh medium peeled shrimp. I didn't have thyme leaves so I used 1/4 t. thyme powder. Also, fresh red pepper flakes make a HUGE difference. I cut the butter in half and substituted with 1/2 c. beer(double the original), and the flavor turned out nearly identical to the original. Nobody is joking about the french bread so make sure you have it when you make this.
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I've made this recipe several times. It is absolutely awsome. Of course, I love Prudhomme's cookbooks. We eat a lot of Cajun foods and this shrimp is one of the best. It is easy and great tasting. I also sometimes use more beer (and there is really no beer taste to the sauce when you finish.) I highly reccommend this recipe to anyone.
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I have a very worn out copy of Chef Prudhomme's book Louisiana Cooking. I got in the 80s! When I put it on the counter it open to this recipe. No one doesn't love this!! Sometimes I do peel the shrimp because I know some folks won't appreciate the original peel and eat approach - still good. Easy to make when entertaining so I can spend more time with guests. I serve it with gumbo flavored rice or dirty rice and a ceasar salad - of course french bread. Tonight I'm serving it with cauliflower rice to cut down on the carbs.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin