The word barbecued does not seem to fit this recipe, but that surely is what Paul Prudhomme called it. It’s a delicious and spicy sauteed shrimp that doesn’t require any use of an outdoor grill. When I made this and prepared for this post, I did use the grill for the first time ever. It worked quite well, but there is no difference in flavor or preparation when cooking this dish outdoors on the grill or indoors on the stovetop. Now I’m just rambling…
This dish takes longer to prep and assemble than it does to cook. It is one of those dishes I’ve made countless times on vacation – from a remote cabin in Canada to a beach rental in the Carolinas. If you make the spice mix ahead and have a few other ingredients ready, all you need is the shrimp. And, that’s even fairly easy to transport frozen in a cooler – or purchase fresh. The frozen shrimp thaw within hours if you thaw in a big bowl of cold water.
My preference for a starch/side is just good crusty french bread. The bread is perfect to mop up the sauce and to help temper some of the heat. Beware that all cayenne pepper is not created equal. It can be really, really hot – so adding a small amount and tasting it before adding the full amount is a great idea.
Be sure to have everything ready to add to the pan before you begin to cook!
I mixed fresh and dried herbs for this version. If you want to make the spices ahead, just use all dried herbs.
A cast iron skillet really is best – but any heavy saute pan can work well. The action of shaking the dish back and forth when adding the stock, rather than just stirring it will keep the oil in the butter from separating and becoming oily. If you shake the pan as it cooks, the sauce will keep a creamier constistancy.
shaking the pan as it cooks helps to keep the sauce a nice creamy consistency.
To make a simple but more flavorful “shrimp” stock, just peel the tails from the shrimp and heat up some chicken or vegetable broth with the tails added to the pan. Cook for 5 to 10 minutes and the shrimp flavor will shine through. Chicken or vegetable stock can work just fine – but the added flavor is wonderful – and it reall isn’t that hard to do.
It’s a messy, but fun experience to leave the tails on and have everyone use their hands to peel and eat the shrimp at the table…less work for the cook and a more active food experience for everyone eating!
allow the shrimp to get a little crust in the beginning, but don’t cook all the way through before adding the sauce ingredients otherwisse, the shrimp will overcook and become tough.
Last, if you like a little thicker sauce that will stick to rice more easily, I suggest making a slurry of about 1 Tbsp. of cornstarch with 2 Tbsp. of cold water. Be sure to mix it well so the cornstarch dissolves before adding it at the end and allow the sauce to bubble and thicken. This is completely optional, and I have not included it in the recipe.
Barbecued Shrimp
Original recipe states 2 servings - but this serves 3 easily for a main dish.
Prep time about 10 minutes
cook time is also quick - 5-10 minutes
If you want to make this for more than 4 servings, it is suggested to make in separate batches.
Ingredients
2 dozen large shrimp shells on* – about 1 pound
seasoning mix:
1/2 to 3/4 tsp ground cayenne pepper (dpending upon how hot you like it!)
1 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves, crushed
4 Tbs butter
1 1/2 tsp minced garlic
1 tsp worcestershire sauce
1/2 cup shrimp stock – or chicken stock
1/4 cup beer at room temperature
crusty bread or rice to serve with the shrimp.
*shells on is preferred because it keeps the shrimp moist and adds flavor to the sauce. But shelled shrimp can also be used – they will just cook a little bit more quickly!
Instructions
Rinse shrimp in cold water and drain well.
In a small bowl combine the seasoning ingredients.
Combine 3 TBS butter, garlic, worcerstershire, and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes shaking the pan (versus stirring) in a back and forth motion. Add the remaining tablespoon of butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
Serve immediately in bowls with lots of French bread on the side or on a plattter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Notes
Original recipe adapted from Chef Paul Prudhomme’s Louisiana Kitchen, copyright 1984.
adaptations were mostly reducing the amount of butter!
Looks yummy!