Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.
Serves 4
- 16 jumbo shrimp, peeled and deveined, tails left on
- 2 tbsp cajun seasonning
- ¼ cup vegetable oil
- 4 cloves garlic, minced
- 2 tbsp minced fresh rosemary leaves
- ½ cup beer
- 6 tbsp tabasco sauce
- 6 tbsp worcestershire
- 5 tbsp lemon juice
- 12 tbsp unsalted cold butter, cut into small pieces
- 1 loaf crusty french bread, for serving
- Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
- Heat a large skillet over medium heat until hot.
- Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
- Add the rosemary and cook 2-3 seconds.
- Add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
- Transfer the shrimp to a large plate and set aside.
- Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well.
- Cook, stirring, until thickened, 7 to 8 minutes.
- Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
- Return the shrimp to the skillet and toss to coat.
- Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.
- Transfer the shrimp and sauce to 4 plates.
BON APPETIT
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