BBQ shrimp are commonly served in New Orleans restaurants with their heads and tails still on. I have made the eating easier and more “dignified” by using peeled shrimp. However, you may still catch me sopping up the sauce with French bread (in the most elegant way, of course!)
8 Tablespoons (1 stick) unsalted butter
¾ cup chicken broth
¼ cup Worcestershire sauce
1 Tablespoon soy sauce
1 teaspoon fresh lemon juice
1 garlic clove, minced
3/8 teaspoon onion powder
¼ teaspoon cracked black pepper
1/8 teaspoon paprika
Pinch of cayenne pepper
1 pound large shrimp, peeled & deveined with tail-on
Combine all the ingredients except the shrimp in a cast-iron skillet over medium-high heat. Cook until the mixture has reduced and thickened slightly, 4 to 6 minutes
Add the shrimp and cook until just barely opaque throughout, about 3 minutes. Transfer to a serving bowl. Cook the sauce another 2 to 3 minutes until slightly thickened, stirring constantly. Pour the sauce over the shrimp. Serve immediately with French bread.
Serves 4
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