Curtis Stone’s New Orleans ‘barbecued’ shrimp with amber ale
Prep 10 min
Plus Cooking time: 5 minutes
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
2 pounds
1 tbsp
5 tbsp
unsalted butter
8
garlic cloves, finely chopped
1/4 tsp
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
3 tbsp
finely chopped fresh flat-leaf parsley
1 tsp
chopped fresh oregano
1 tsp
chopped fresh thyme
1/2 tsp
chopped fresh rosemary
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.
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