New Orleans Style BBQ Shrimp
By Jennifer Segal
This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment’s notice.
Servings: 4 – 6
Total Time: 20 Minutes
INGREDIENTS
1 teaspoon paprika
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon sugar
3/4 teaspoon salt
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
5 tablespoons unsalted butter
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons water
3 scallions, white and green parts, thinly sliced
INSTRUCTIONS
Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more. Scatter scallions over top and serve.
PAIR WITH
broccoli
Simple Steamed Broccoli
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