Curtis Stone's New Orleans 'barbecued' shrimp with amber ale

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 5 minutes

Curtis Stone's New Orleans "barbecued" shrimp with amber ale recipe Photo by Quentin Bacon

Curtis Stone shares recipes from his brand new cookbook, What's for Dinner? Delicious Recipes for a Busy Life

Ingredients

2 pounds extra-large (16 to 20 count) shrimp in the shell , in the shell
1 tbsp olive oil
5 tbsp unsalted butter
8 garlic cloves , finely chopped
1/4 tsp cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup amber ale
2 tbsp fresh lemon juice
1 tbsp hot pepper sauce, such as Crystal or Tabasco
1 tbsp Worcestershire sauce
3 tbsp finely chopped fresh flat-leaf parsley
1 tsp chopped fresh oregano
1 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
sliced French bread , warmed or lightly toasted

Instructions

Using a small sharp knife or small sharp kitchen shears, cut down the back of each shrimp just deep enough to expose the dark vein. Devein the shrimp under cold running water, leaving the shells intact.
Heat a large heavy skillet over medium-high heat. Add the olive oil, then add 2 tablespoons of the butter and swirl to melt it. Add the garlic, sprinkle with the cayenne pepper, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 1 minute, or just until the garlic is tender. Add the shrimp and toss to coat well with the butter mixture. Add the ale, lemon juice, hot sauce, and Worcestershire sauce and simmer for about 2 minutes, or until the shrimp are almost cooked through, turning the shrimp after 1 minute.
Add the remaining 3 tablespoons butter, the parsley, oregano, thyme, and rosemary and simmer gently for about 1 minute, or until the butter melts and the shrimp are just cooked through. Season to taste with salt and pepper.
Transfer the shrimp and sauce to four wide shallow bowls. Serve with the bread to sop up the sauce.

This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable. The dish has always been referred to as “barbecued” even though it’s made on the stovetop in a skillet.

Curtis’s Kitchen Note

Using fresh herbs brings your food to life with vibrant flavours. If you have leftover herbs (and most likely you will), chop them and stir into softened butter (say 2 tablespoons herbs to 8 tablespoons butter), roll it up into a log in a piece of wax paper and freeze for up to 3 months. Cut off a pat to stir into steamed vegetables or boiled pasta, or use as a quick topping for grilled steaks or chops.