New Orleans Barbecue Shrimp
"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 rich sauce proved best. Sautéing the aromatics with… read more..."
INGREDIENTS
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extra-large shrimp
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salt
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cayenne pepper
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vegetable oil
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unsalted butter
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all-purpose flour
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tomato paste
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minced fresh rosemary
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minced fresh thyme
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dried oregano
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garlic clove
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bottled clam juice
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beer
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Worcestershire sauce
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2 pounds extra-large shrimp (21-25 per pound, see note)
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1/2 teaspoon salt
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1/2 teaspoon cayenne pepper
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2 tablespoons vegetable oil
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6 tablespoons unsalted butter, cut into 6 pieces
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2 teaspoons all-purpose flour
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1 teaspoon tomato paste
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1 teaspoon minced fresh rosemary
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1 teaspoon minced fresh thyme
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1/2 teaspoon dried oregano
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3 garlic cloves, minced
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3/4 cup bottled clam juice
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1/2 cup beer
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1 tablespoon Worcestershire sauce
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