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.<\/p>\n
Spice mix:
\n1\/2 teaspoon cayenne pepper
\n1\/2 teaspoon salt
\n1\/2 teaspoon black pepper
\n1\/2 teaspoon garlic powder (mince fresh garlic if you’re so inclined)
\ngood pinch of red pepper flakes
\ngood pinch of thyme, oregano, and rosemary
\n1 teaspoon worcestershire sauce<\/p>\n
1 pound uncooked shrimp (you can peel them or peel while you eat, your choice)
\n1 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!)
\n3\/4 cup fish stock (or chicken stock, or water with a good big pinch of dashi flakes)
\n1\/4 cup beer (drink the rest while cooking, bonus!)<\/p>\n
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.<\/p>\n
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.)<\/p>\n
Pour in the stock and the rest of the butter. Shake the skillet back and forth until the butter melts.<\/p>\n
Pour in the beer, shake a bit more. <\/p>\n
Taste the sauce and add more of the seasoning mix if you want.<\/p>\n
Serve in a bowl, sopping up the sauce with plenty of crusty French bread.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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 with bread.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5100","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/5100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5100"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/5100\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}