Ok, so don't let the term BBQ put you off, there is no charcoal or gas grill required for this recipe! I was confused too when I first saw this recipe in Saveur magazine over 15 years ago. The result is shrimp swimming in a sublime, silky, spicy (if you so choose) sauce. You must have fresh bread handy to mop up the sauce while you eat, and afterwards to clean the plate completely 😂. Another option is to serve over polenta as shown below.
Ingredients
16 jumbo shrimp (1 lb.), peeled and deveined (tails left on)
2 Tbsp. Creole or Cajun seasoning (see recipe below* if you don't have it the spice cabinet)
¼ cup vegetable oil
4 garlic cloves, finely chopped
2 Tbsp. finely chopped fresh rosemary
½ cup lager or pale ale
¼ cup hot sauce (or less, to taste)
¼ cup plus 2 Tbsp. Worcestershire sauce
¼ cup plus 1 Tbsp. fresh lemon juice
12 Tbsp. cold unsalted butter, cut into small pieces (or less if you're watching fat/calorie intake 😱)
Polenta or crusty French bread, for serving
Method
Toss the shrimp in the cajun seasoning and leave to marinate.
In a skillet, lightly sauté the garlic in the vegetable oil until fragrant but not turning brown (about a minute), then add the rosemary.
Add the shrimp to the pan and cook for about 30 seconds a side, then remove to a plate or bowl. .
To the skillet, add the lager, hot sauce (however much your palate can tolerate), Worcestershire sauce, and lemon juice. Cook, stirring until thickened, about 7 or 8 minutes.
Turn of the heat and start adding the butter, a chunk at a time. Again, as much as you like but it does make for a very sweet, silky sauce. The sauce will continue to thicken as you add the butter.
Turn the burner back on, throw the shrimp into the pan and toss to coat. Cook for about 2-3 minutes, then turn into a serving dish.
Serve over polenta or with a chunk of fresh bread to sop up the delicious sauce.
Process steps clockwise: sautéing the garlic, cooking the shrimp in garlic and rosemary, adding butter to the sauce and finally cooking the shrimp in the sauce.
*Cajun Seasoning
1/4 cup paprika
1 tablespoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons garlic powder
3/4 teaspoon freshly ground white pepper
3/4 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper