Name: EFK New Orleans Barbecue Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4–6 servings
Ingredients: 2 lb large shell-on shrimp, deveined; 1 tbsp olive oil; 1 small shallot, finely chopped; 6 garlic cloves, minced; 1/2 cup lager, dry white wine, or unsalted seafood stock; 1/4 cup Worcestershire sauce; 2 tbsp fresh lemon juice; 1 lemon, thinly sliced; 2 tsp Creole seasoning; 1 tsp coarsely ground black pepper; 1/2 tsp dried thyme; 1/4 tsp crushed red pepper, optional; 1 tsp hot sauce, plus more for serving; 6 tbsp cold unsalted butter, cut into pieces; 2 tbsp chopped parsley or scallions; Crusty French bread or warm grits, for serving

Directions

1. Pat shrimp dry and toss with Creole seasoning and black pepper.
2. Heat olive oil in a large skillet over medium-high. Add shallot and cook 2 minutes. Add garlic and cook 30 seconds.
3. Add beer, wine, or stock; Worcestershire; lemon juice; lemon slices; thyme; crushed red pepper; and hot sauce. Simmer 2–3 minutes.
4. Add shrimp in an even layer. Cook 2–3 minutes, turn, and cook another 1–2 minutes until just opaque and firm.
5. Reduce heat to low. Add the cold butter a few pieces at a time, swirling the pan until the sauce becomes glossy and emulsified. Do not boil hard after adding butter.
6. Finish with parsley or scallions. Serve immediately with crusty bread or grits for the pan sauce.

Equipment

de Buyer Country Chef Pan or large heavy skillet; tongs; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer

Food safety & storage

Keep raw shrimp refrigerated until cooking. Cook shrimp to 145°F or until opaque and firm. Refrigerate leftovers within 2 hours and use within 1–2 days; reheat gently to avoid tough shrimp and a broken butter sauce.

EFK New Orleans Barbecue Shrimp

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.