Name: New Orleans Barbecued Shrimp with Amber Ale
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 lb. shrimp in shell -; 1 tbsp. olive oil -; 5 tbsp. unsalted butter -; 8 garlic cloves -; 1/4 tsp. cayenne pepper -; Kosher salt and freshly ground black pepper -; 1/2 c. amber ale -; 2 tbsp. fresh lemon juice -; 1 tbsp. Hot pepper sauce -; 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 -

New Orleans Barbecued Shrimp with Amber Ale

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - New Orleans Barbecued Shrimp with Amber Ale

1. 2 lb. shrimp in shell -

2. 1 tbsp. olive oil -

3. 5 tbsp. unsalted butter -

4. 8 garlic cloves -

5. 1/4 tsp. cayenne pepper -

6. Kosher salt and freshly ground black pepper -

7. 1/2 c. amber ale -

8. 2 tbsp. fresh lemon juice -

9. 1 tbsp. Hot pepper sauce -

10. 1 tbsp. Worcestershire sauce -

11. 3 tbsp. finely chopped fresh flat-leaf parsley -

12. 1 tsp. chopped fresh oregano -

13. 1 tsp. chopped fresh thyme -

14. 1/2 tsp. chopped fresh rosemary -

15. Sliced French bread -

How to cook deliciously - New Orleans Barbecued Shrimp with Amber Ale

1. Stage

Using a small sharp knife or small sharp kitchen shears, cut down back of each shrimp just deep enough to expose dark vein. Devein shrimp under cold running water, leaving shells intact.

2. Stage

Heat a large heavy skillet over medium-high heat. Add olive oil, then add 2 tablespoons of butter and swirl to melt it. Add garlic, sprinkle with cayenne pepper, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 1 minute, or just until garlic is tender. Add shrimp and toss to coat well with butter mixture. Add ale, lemon juice, hot sauce, and Worcestershire sauce and simmer for about 2 minutes, or until shrimp are almost cooked through, turning shrimp after 1 minute.

3. Stage

Add remaining 3 tablespoons butter, parsley, oregano, thyme, and rosemary and simmer gently for about 1 minute, or until butter melts and shrimp are just cooked through. Season to taste with salt and pepper.

4. Stage

Transfer shrimp and sauce to four wide shallow bowls. Serve with bread to sop up sauce.