Monday, March 19, 2007

Barbecue Beer Shrimp

  • 16 jumbo shrimp, peeled and deveined (tails on if you want) (1-1 1/2 lbs)
  • 2 TB Creole/cajun seasoning
  • 1/4 cup canola oil
  • 4 cloves garlic, minced
  • 2 TB finely chopped rosemary
  • 1/2 cup amber beer
  • 6 TB hot sauce
  • 6 TB worcestershire suace
  • 5 TB fresh lemon juice
  • 12 TB butter
  • Crusty Bread!

Heat a large skillet over medium heat until hot. Meanwhile, put the shrimp and cajun seasoning into a bowl; toss to coat. Set aside.

Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.

Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire and lemon juice in skillet; stir well. Cook, stirring, until thickened, 7-8 minutes.

Remove skillet from heat; whisk butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to plates. Serve with chunks of crusty bread for dipping!

Serves 4.

Thanks to ScottE

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