No need to run out and clean off the grill, this isn't that kind of recipe.
But it would be handy to have a pot of your favorite grits ready.
Gather together some spices, you'll need,
Cayenne pepper, black pepper, salt, crushed red pepper flakes, dried thyme, dried oregano, paprika, garlic, and bay leaves.
Mix all the dried spices together and crumble in the bay leaves.
In a measuring cup, mix up some white wine, chicken or fish stock, fresh lemon juice, and Worcestershire sauce.
In a skillet over medium-high heat melt the butter until it is sizzling, then add the garlic and spices. I like to sauté the dry spices for about half a minute before adding any liquids, I think it gives their flavors a chance to "bloom." Then add the liquids and simmer until the sauce thickens.
Add the shrimp and cook for about 3 to 5 minutes more.
I liked serving this over cheesy grits, but as the recipe states, you should eat it with a good hot crusty french bread right from the skillet.
The sauce is DEVINE!!!!
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Louisiana BBQ Shrimp
Ingredients
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1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 bay leaves, crushed
4 tablespoons (1/2 stick) butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup fish stock (or chicken stock)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1 pound shell-on shrimp
2 tablespoons minced fresh parsley
Hot crusty French bread, for serving
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Directions
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In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.
Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.
Recipe from Toni Tipton-Martin & B. Smith
Food 52
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And that's that!
