Friday, August 3, 2012

New Orleans Barbecue Shrimp

I'm usually not a fan of spicy things, but boy was this tasty!   I really recommend making it spicy.  Add lots of salt and cayenne in the end.  I don't know why, but this dish is so, so, so yummy and especially flavorful when spicy.  It's adapted from America's Test Kitchen, who have never failed to impress me with their recipes. Here's the description on the recipe:
We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to gently finish cooking in the rich sauce proved best. Sautéing the aromatics with some tomato paste enriched the sauce—the paste also reinforced the “barbecue" color.
To thicken the sauce, we turned to a classic New Orleans technique for thickening: starting the sauce with a roux. A bit of flour added to the sautéing aromatics created a sauce that was thick enough to coat the shrimp. Instead of a time-consuming seafood stock, we used bottled clam juice as the base for our sauce. To round out the liquid, tasters preferred mellow beer to acidic wine.
Seems like they know what they're talking I right?  They also said: although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.
Definitely serve this wish French bread!!  It does a wonderful job of soaking up all of the yummy sauce.  I wish I had made more of this to have as leftovers...but there were none left!
  • 2pounds extra-large shrimp, peeled (21-25 per pound)
  • 1/2teaspoon salt
  • 1/2teaspoon cayenne pepper
  • 2tablespoons vegetable oil
  • 6tablespoons unsalted butter, cut into 6 pieces
  • 2teaspoons all-purpose flour
  • 1teaspoon tomato paste
  • 1teaspoon minced fresh rosemary
  • 1teaspoon minced fresh thyme
  • 1/2teaspoon dried oregano
  • 3garlic cloves, minced
  • 3/4cup bottled clam juice
  • 1/2cup beer
  • 1tablespoon Worcestershire sauce
  •                       Additional salt, cayenne pepper
  •                       Hot sauce (optional)
  • 1. Sear shrimp: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp.
  • 2. Make Sauce: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Add more salt and cayenne to taste.  Serve and garnish with hot sauce if desired.

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