According to Daney and Kogos, “anything with crabmeat” and barbecue shrimp are popular New Orleans fare. Not only are they a hit at the table, they’re also extremely easy and quick to make.
Serves | 2 |
- 2 lbs shrimp (12 to 20 count), heads on
- 2 Tbsp Creole seasoning, divided
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 Tbsp chopped fresh rosemary
- 3 Tbsp Worcestershire sauce
- 3 Tbsp Tabasco
- 1 large lemon, juiced
- 1/3 cup pale ale, Schlafly recommended
- kosher salt and freshly ground black pepper
- ½ cup unsalted butter, room temperature, cubed
- 1 loaf crusty French bread
| Preparation | Toss shrimp with 1 Tbsp Creole seasoning so that it coats the shells. Heat oil on high in a large, deep skillet. Add garlic and rosemary. Sauté 1 to 2 minutes, making sure not to burn the garlic. Add shrimp, Worcestershire sauce, Tabasco and lemon juice. Cook 2 to 3 minutes, stirring occasionally.
Deglaze the pan with beer. Add remaining Creole seasoning and salt and pepper to taste. Cook shrimp until they turn from pink to orange. Slowly incorporate pieces of butter until the mixture reaches a saucy consistency. As the sauce thickens, reduce heat. Serve with French bread for dipping.