1 lb. frozen raw shrimp (41-50), thawed and (optionally) peeled
2 tsp paprika
½ tsp. pepper
pinch of salt
¼ cup vegetable oil
4 cloves garlic, chopped
½ cup dark or amber beer
Hot sauce, to taste
6 tbsp worcestershire sauce
5 tbsp. lemon juice
12 tbsp butter, cut into 1 tbsp pieces
1 loaf crusty bread
Equipment
A large frying pan
a bowl large enough to hold shrimp
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1.In a bowl mix together shrimp, paprika, salt, and pepper. Refrigerate for at least 15 minutes, up to 2 hours.
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2.Heat pan over medium heat until hot. Add oil and garlic. Cook until it just begins to turn brown, about a minute or so.
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3.Add shrimp and stir until they begin to turn pink. Remove from pan.
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4.Add beer, hot sauce, worcestershire sauce, and lemon juice to pan. Stir well. Cook until sauce begins to thicken, about 5 minutes.
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5.Remove pan from heat and add butter, one piece at a time, stirring constantly.
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6.Return shrimp to pan. Return pan to medium heat.
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7.Cook until shrimp are cooked through, 2-3 minutes. Be careful not to overcook shrimp.
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8.Turn off heat and serve shrimp in pan (or move to a plate or bowl) with crusty bread for dipping.
serves 4
BARBECUED SHRIMP
Ingredients
Method
The name of this dish from New Orleans is misleading. These shrimp never touch a grill or BBQ and there is not a drop of barbecue sauce in sight. It’s great to put the pan (I use a cast iron skillet) down on the table and let people rip off chunks of bread and dip it in to sop up the sauce. Depending on the type of gathering--and I suppose the cleanliness of your guests’ fingers--people can grab shrimp with their fingers or with forks. You can also leave the shells on the shrimp and then people can peel them as they eat. It’s messier, but also can be more fun. To class things up, you could put a few shrimp on toast rounds and pass them or plate them.