Normally, it takes me anywhere from a few months to a few years before I put a recipe up on my blog, but this dish is so good I literally just finished eating and had to blog about it now. For us, this was a great Sunday dinner because not only is it delicious, but it's incredibility easy and quick to make. With the exception of the shrimp and bread we had all of the ingredients already in the house.
New Orleans Barbecue Beer Shrimp
via thebeeroness.com
1 cup (2 sticks) butter, melted
3 cloves garlic, minced
2 Tbs Worcestershire
2 Tbs fresh lemon juice
½ tsp cayenne pepper
½ tsp smoked paprika
1 tsp dry oregano
½ tsp hot chili sauce - we used sriracha
1 cup pale ale - we used Sam Adams Summer Ale
1 pounds raw shrimp, deveined with the shell on - this was enough shirmp for two of us
Bread for serving/mopping - we sliced up french bread
- Melt the butter in a cast iron skillet over medium high heat.
- Add the remaining ingredients, besides the shrimp and bread, and bring to a simmer.
- Add the shrimp and cook until pink.
- Serve shrimp in the sauce and sliced bread on the side.
The sauce is the best part. I was surprised that it had a couple layers of flavor. You taste the beer first and then you get a little bit of heat in the back of your throat. It seems logical to have a beer with this dish, but I was so full I think a beer would be too much. I'd recommend having with a glass of iced tea.
Shrimp scampi was one of those dishes that I thought I would never be able to make. It didn't look complicated, but the flavors were just too good that I thought it is something I could only enjoy at a restaurant. That was until my dad shared his recipe with me! However, it makes A LOT of food. I usually just cut the recipe in half and it easily fills up a 9x13 glass dish.
Shrimp Scampi
Makes a serving for 10
1 lbs angel hair pasta
2-2.5 lbs large uncooked shrimp
2 sticks of butter
1/2 cup olive oil
2 Tbs dried parsley
1/2 tsp dried basil
3 cups mushrooms, sliced
7 large minced garlic cloves
1 cup fresh lemon juice
Salt and pepper
- Cook pasta, according to package
- Boil 3 quarts of water, cook shrimp for 3 min. Drain and then set aside.
- Saute mushrooms
- Melt butter over medium heat.
- Combine olive oil, parsley, thyme, basil, and garlic into the melted butter
- Cover and simmer for 10 min.
- Remove from heat and stir in lemon juice.
- Mix sauce, pasta, mushrooms, and shrimp together in an oven-safe dish and broil for about 6 min.
The last time I made this I thought the sauce ended up being a little bland in the end. I'm thinking maybe the mushrooms that were mixed in with the sauce soaked up too much of the flavor. Next time, I think I will make the sauce separately from the mushrooms and not combine them until everything goes into the pan. - Updated the recipe above to account for this adjustment
