New Orleans BBQ Shrimp

• porties: 2 servings
• actieve tijd: 15 minutes
• totale tijd: 25 minutes

Ingrediënten

1 1/2 pounds Shrimp (with shells and heads)

3/4 cup Butter (in all-1 1/2 stick; 12 tablespoons)

1/4 cup Margarine (1/2 stick; 4 tablespoons)

5 cloves Garlic (crushed)

2 Lemon (juiced and quartered)

3/4 cup Worchestershire

1/4 cup Beer

1 tablespoon Fresh Parsley

2 teaspoon Hot Sauce

1 Tablespoon Creole seasoning (Plus some for the shrimp)

1/2 teaspoon Cayenne (Optional)

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cracked Black Pepper

1/2 teaspoon Kosher Salt

1 teaspoon Fresh Rosemary

1 teaspoon Coriander Seeds (crushed)

Instructies

Preparation

Snip off the eyestalk, eyes, and the tip of the spike (rostrum) of the shrimp. This should remove most of the antenna as well.

Rinse shrimp in cold water and pat dry with a paper towel. Sprinkle 1 to 2 tablespoon Creole seasoning on the shrimp and set aside.

Slice 1/2 stick of butter into 1/2 tablespoon-size pieces and set in the refrigerator to stay cold. Cut the remaining butter and margarine into approximately 2 tablespoon-size chunks.

Smash the garlic; crush the coriander and the black peppercorns. Mix these with the remaining Herb and Spice Blend. Measure the remaining ingredients.

Cook the shrimp

Place a cast-iron skillet over medium heat; give it enough time to get hot; melt 1stick (8 tablespoons) of butter and ½ stick of margarine.

When frothy, add the garlic, Worcestershire sauce, lemon juice and The Herb and Spice Blend. Stir well to combine all the ingredients.

Increase heat to high and bring the mix to a high simmer.

Immediately add the shrimp, trying to keep it to one layer if possible. Shake the pan in a back and forth motion for a total of 2 minutes, turning shrimp once halfway through (after 1 minute). You will notice the shrimp turning a nice reddish color as they cook.

After 2 minutes, add the beer, lemon quarters and hot sauce. Bring to a low boil and shake pan for 2 to 3 minutes.

Remove the skillet from the heat; add the reserved cold butter pieces a few at a time. Continue to shake the pan back and forth to emulsify the sauce as the butter melts. This should be no more than 1 or 2 minutes.

Serve immediately in a bowl with plenty of sauce. Sprinkle some chopped parsley on top and serve with crispy French bread for dipping.

Voedingswaarde

• Calorieën: 1316 kcal
• Totale vet: 98 g
• Verzadigd vet: 49 g
• Cholesterol: 1040 mg
• Natrium: 5224 mg
• Totale koolhydraten: 39 g
• Voedingsvezels: 6 g
• Totale suikers: 14 g
• Eiwit: 73 g