New Orleans Barbecue Shrimp

Name: New Orleans Barbecue Shrimp
Yield: Serves 4
Cuisine: American
Ingredients: 2 pounds, extra-large shrimp (21-25 per pound, see note); 1/2 teaspoon, salt; 1/2 teaspoon, cayenne pepper; 2 tablespoons, vegetable oil; 6 tablespoons, unsalted butter, cut into 6 pieces; 2 teaspoons, all-purpose flour; 1 teaspoon, tomato paste; 1 teaspoon, minced fresh rosemary; 1 teaspoon, minced fresh thyme; 1/2 teaspoon, dried oregano; 3 , garlic cloves, minced; 3/4 cup, bottled clam juice; 1/2 cup, beer; 1 tablespoon, Worcestershire sauce

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Appears in Cook's Country February/March 2009, Cook's Country TV

Main Courses

American

Fish & Seafood

Who cares if the name is wrong? Made well, this bold, buttery skillet dish sure tastes right.

SERVES4

TIME35 minutes

has video

WHY THIS RECIPE WORKS

We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to gently finish cooking in the...

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