New Orleans BBQ Shrimp
Yield: Makes 6 appetizer servings
2 pounds large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons canola oil
6 cloves garlic, smashed and peeled
One 12-ounce light-bodied beer
Juice of 1 lemon
One 8-ounce bottle clam juice
1/4 cup hot sauce, preferably Tabasco
1/4 cup Worcestershire sauce
2 tablespoons apple-cider vinegar
2 dried bay leaves
1 teaspoon whole black peppercorns
1/2 cup (1 stick) cold butter, cut into cubes
1 crusty French baguette
Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
Heat the canola oil in a large saucepan over medium-high heat. Once it’s hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
Whisk the cubes of butter into the sauce, and once it’s melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.