Skillet Barbecued Shrimp

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wwltv.com

Posted on June 23, 2011 at 4:07 PM

 

2 sticks sweet cream butter
1/2 cup extra virgin olive oil
1/2 cup finely chopped green onions
1/2 cup finely minced parsley
4 Tbsp. minced garlic
1 Tbsp. dried sweet basil
1 tablespoon whole cloves
1 teaspoon cayenne pepper
4 tsp. kosher salt
1 tsp. lemon juice
1 tablespoon McCormick’s Barbecue Spice
2 Tbsp. Worcestershire Sauce
2 bay leaves
3 Tbsp. restaurant ground black pepper
1 can of warm beer
5 lbs. fresh jumbo shrimp in the shell
Hot French bread for sopping

 

First, drop the butter and the olive oil into a 6-quart heavy Dutch oven and melt them together over medium-high heat.

Then toss in the green onions, parsley, and garlic and gently sauté them for about 5 minutes until they soften.

Then add in the remainder of the seasonings (basil, cloves, cayenne, salt, lemon juice, barbecue spice, Worcestershire, bay leaves, and black pepper) and stir everything into the vegetable oil-butter base really well.

Now cook the mixture for another 6 minutes (you should over-season slightly because the shrimp will absorb a lot of seasonings).

At this point, take the sauce off the burner and allow it to cool slightly.

Then pour in the beer and stir it into the mix until the foam disappears.

Now put the pot back onto the fire over high heat.

When it comes to a boil, drop in the shrimp and stir them around thoroughly.

Cook them for about 5 minutes or until they turn completely pink.

All that’s left is to cover the Dutch oven and remove from the heat.

Set it aside to "cure" for about 5 minutes more. Then stir the mixture so that the shrimp soak up the sauce.

Once you see a slight air space appear along the back of the shrimp, they're ready to eat and they’ll peel exceptionally easy.

They’re best dished out into deep soup bowls and served with a large chunk of hot French bread.

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