Sides (New Orleans Barbecue Shrimp)

By chefbobby

Ingredients

• 2 Lbs extra large shrimp
• 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

Details

Servings 4

Preparation

Step 1

1)Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 Tbsp 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)Melt 1 Tbsp 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 a 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.