This is more or less Paul Prudhomme’s barbecued shrimp recipe. It is insanely, over-the-top delicious, and the shrimp are just an excuse to eat the sauce by sopping it up with bread.
For 2
Spice mix:
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (mince fresh garlic if you’re so inclined)
good pinch of red pepper flakes
good pinch of thyme, oregano, and rosemary
1 teaspoon worcestershire sauce
1 pound uncooked shrimp (you can peel them or peel while you eat, your choice)
1 stick butter (if you don’t want eat half a stick of butter each, stop right now, there’s no substitute. Prudhomme’s recipe calls for another 5 tablespoons of butter!)
3/4 cup fish stock (or chicken stock, or water with a good big pinch of dashi flakes)
1/4 cup beer (drink the rest while cooking, bonus!)
Put about 3/4’s of the butter in a big skillet with about 1/2 of the seasoning mix and the worcestershire and heat it until the butter is melted but not browning.
Toss in the shrimp and shake the skillet back and forth for 2 minutes. (Shaken, not stirred. It really matters, shaking bastes the shrimp and keeps the sauce together.)
Pour in the stock and the rest of the butter. Shake the skillet back and forth until the butter melts.
Pour in the beer, shake a bit more.
Taste the sauce and add more of the seasoning mix if you want.
Serve in a bowl, sopping up the sauce with plenty of crusty French bread.
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