Spicy New Orleans-Style Head-on Shrimp
Servings: 4 servings
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 pounds head-on medium to large shrimp using kitchen scissors, starting from below the head where the body begins, carefully cut to tail base and devein the shrimp
- 3 tablespoons hot sauce such as Franks or Louisiana
- 1 1/2 teaspoons salt
- cracked black pepper to taste
- 1 teaspoon Tabasco sauce chipotle flavored is preferred
- 1 bay leaf
- 1 1/2 tablespoons olive oil
- 1 cup finely chopped scallions
- 5 garlic cloves finely chopped
- 2 tablespoons honey
- 3 tablespoons hot water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup beer preferably a brown ale
- finely chopped parsley for garnish
- crusty bread
Instructions
- Cut butter in cubes and place in the freezer until ready to use. Combine shrimp, hot sauce, Tabasco, salt, black pepper, and bay leaf in a large bowl. Heat a large heavy-bottomed sauté pan or brazier over high until very hot. Add oil to pan; stir in scallions and garlic, and cook, stirring constantly to keep the garlic moving and avoid burning, about 30 seconds. Add honey, hot water, and Worcestershire sauce; cook for 30 seconds. Add seasoned shrimp and lemon juice to hot pan; pour in beer, stir to deglaze the pan and scrape up any browned bits. Cook shrimp for 2 minutes in the sauce that forms in the pan, stirring and shaking the pan to keep the shrimp moving.
- Remove butter from the freezer. Reduce heat to medium, and add butter, a few pieces at a time, cooking and stirring constantly, 2 to 3 minutes. Reduce heat to low. Taste and adjust seasoning if needed and garnish with parsley. Serve immediately with crusty bread.