These are not done on the grill, but rather get their barbecued flavor from the seasoning blend.
Because this recipe makes a tasty, butter-rich sauce, serve the shrimp with lots of crusty bread for dipping, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Servings: 2 - 4
Yield: Makes 4 appetizer servings or 2 main-course servings
- 1 pound large, heads-on shrimp, rinsed and drained (about 2 dozen)
- 8 to 12 tablespoons (1 to 1 1/2 sticks) unsalted butter
- 2 medium cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 tablespoon plus 1 teaspoon seafood seasoning blend, such as Chef Paul Prudhomme's Seafood Magic or Blackened Redfish Magic
- 1/2 cup shrimp or fish stock
- 1/4 cup beer
Pinch off and discard the portion of the shrimp heads from the eyes forward (including the eyes). Leave as much as possible of the orange-colored fat from the head attached to the body. Set aside.
Combine 8 tablespoons of the butter with the garlic, Worcestershire sauce and seafood seasoning blend in a large cast-iron skillet over medium-high heat. When the butter has just melted, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 4 tablespoons butter and the stock. Cook for 2 minutes, shaking the skillet. Add the beer and cook for 1 minute, shaking the skillet. Remove from the heat and transfer to shallow soup bowls. Serve immediately
Adapted from chef Paul Prudhomme.
Tested by Bonnie S. Benwick.
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