New Orleans Barbecue Shrimp

By kathryns

Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.

Ingredients

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

Details

Servings 4
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

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

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