New Orleans Style BBQ Shrimp

Submitted by Brookelynne26

"From Saveur magazine, based on a recipe by Tory Mcphail of Commander's Palace."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 16 jumbo shrimp, peeled and deveined (tails left on)
• 2 tablespoons cajun seasoning
• 1⁄4 cup canola oil
• 4 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh rosemary leaves
• 1⁄2 cup beer, preferably Abita Amber
• 6 tablespoons hot sauce, preferably Crystal brand
• 6 tablespoons Worcestershire sauce
• 5 tablespoons fresh lemon juice
• 12 tablespoons cold butter, cut into small pieces
• 1 loaf crusty French bread

directions

1. Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2–3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
2. 2. Remove skillet from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2–3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.