A classic New Orleans dish made with seasoned melted butter and large shrimp. This dish makes a perfect weeknight meal served with crusty bread or rice.
- 1 lb. large or extra-large shrimp (preferably with heads on, but at least with the shell on?
- 1 scant teaspoon cayenne pepper
- 1 scant teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried oregano
- 1 1/2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1/2 cup clam juice
- 1/4 cup beer, room temperature
- 1/4 lb. + 5 Tablespoons unsalted butter (melted)
Rinse the shrimp and drain. Pinch off the heads if you prefer, and set aside.
In a small bowl, combine the dried herbs, salt, and pepper.
Combine 1 stick (8 Tablespoons) butter, garlic, Worcestershire, and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
Cook for 2 minutes, shaking the pan (versus stirring). Add the remaining 5 Tablespoons of melted butter and the clam juice; cook and shake pan for 2 more minutes until the mixture is emulsified. Add the beer and cook and shake pan 1 minute longer. Remove from the heat.
Serve immediately in bowls with loads of French bread or rice.
(Do not double the recipe – cook each batch separately. Also, shaking the pan keeps the sauce from separating.)
Keywords: New Orleans, shrimp, bbq, butter, lemon, dinner, joy the baker