New Orleans Bbq Shrimp

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs extra-large shrimp (21-25 per pound, shells on or off, your choice)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter, cut into 6 pieces
• 2 teaspoons all-purpose flour
• 1 teaspoon tomato paste
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon dried oregano
• 3 garlic cloves, minced
• 3/4 cup bottled clam juice
• 1/2 cup beer
• 1 tablespoon worcestershire sauce
• 1 large loaf french bread

Recipe

• 1 pat shrimp dry with paper towels and sprinkle with salt and cayenne.
• 2 heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate.
• 3 repeat with remaining oil and shrimp.
• 4 make sauce in empty skillet. melt 1 tablespoon butter over medium heat. add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds.
• 5 stir in clam juice, beer, and worcestershire, scraping up any browned bits, and bring to boil.
• 6 return shrimp and accumulated juices to skillet.
• 7 reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes.
• 8 off heat, stir in remaining butter until incorporated. serve with french bread.