Sides (New Orleans Barbecue Shrimp)

By chefbobby

Ingredients

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

Preparation

Step 1

1) Pat the shrimp dry with paper towels and sprinkle with the salt and cayenne. Heat 1 Tbsp of the oil in a large skillet over medium-high heat until just smoking. Cook half of the shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to a large plate. Repeat with the remaining 1 Tbsp oil and shrimp.

2) Melt 1 Tbsp of the butter in the now-empty skillet over medium heat. Add the flour, tomato paste, rosemary,thyme, oregano and garlic and cook until fragrant, about 30 seconds. Stir in the clam juice, beer and Worcestershire, scraping up any browned bits, and bring to a boil. Return the shrimp and any accumulated juices to the skillet. Reduce the heat to medium-low and simmer, covered, until the shrimp are cooked through, about 2 minutes. Off the heat, stir in the remaining 5 Tbsp butter until incorporated. Serve.