Cook’s Country New Orleans BBQ Shrimp

Cook’s Country New Orleans BBQ Shrimp

Cook’s Country New Orleans BBQ Shrimp

Cook's Country New Orleans BBQ Shrimp

Cook’s Country New Orleans BBQ Shrimp

Course Appetizer

Ingredients
  

  • 2 lbs extra-large shrimp (21-25 per pound)
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 6 tbsp unsalted butter, cut into 6 pieces
  • 2 tsp all-purpose flour
  • 1 tsp tomato paste
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced
  • 1/2 tsp dried oregano
  • 3 garlic cloves, minced
  • 3/4 cup bottled clam juice
  • 1/2 cup beer
  • 1 tbsp Worcestershire sauce

Instructions
 

  • Patshrimp dry with papertowels and sprinkle with salt andcayenne. Heat 1 tbsp of oil in large skillet over medium high heat,until justsmoking. Cook half of shrimp, without moving, untilspotty brown on one side, about 1 minute, and transferto largeplate. Repeat with remaining oil and shrimp
  • Melt 1 tbsp of butterin empty skillet over medium heat. Add flour,tomato paste,rosemary, thyme, oregano and garlic, and cook untilfragrant, about 30 seconds. Stirin clam juice, beer andWorcestershire sauce,scraping up any browned bits, and bring toboil.
  • Return shrimp and any accumulated juicesto skillet. Reduce heatto medium low and simmer, covered, untilshrimp are cookedthrough, about 2 minutes. Turn off heat,stirin remaining butteruntil incorporated.
  • Enjoy!
Keyword Cook’s Country New Orleans BBQ Shrimp, nissan
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