There is a magic to sharing a dish of food with a group of people, it’s unifying. We can all have our separate plates, and play nice, but placing a big pot of food in the middle of a table seems to breaks down walls. For this same reason, I love those big sharable 22 ounce beers that require that beer glassware I love so much.
At the moment, my grill is broken so I need other options for, fun, get-your-hands-messy, food that can feed the Sunday Supper guests I keep begging to come over and eat my food at the end of the week. This was great, it only took about 15 minutes, really delicious and it has an unholy amount of butter.
If you can handle it, get the head-on prawns for some added flavor. And don’t forget that bread to mop up that fantastic sauce.
Ingredients
- 1 cup (2 sticks) butter, melted
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire
- 2 tablespoons fresh lemon juice
- ½ teaspoons cayenne pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dry oregano
- ½ teaspoon hot chili sauce (such as sriracha)
- 1 cup pale ale
- 1 pounds raw shrimp, deveined, shell on
Directions
- Melt the butter in a cast iron skillet over medium high heat.
- Add the remaining ingredients (besides the shrimp), bring to a simmer.
- Add the shrimp, cook until shrimp have turned pink. Avoid over cooking or the shrimp will be tough.
- Serve with crust bread to mop up all that beautiful sauce. And lots of napkins.
Adapted from the original New Orleans BBQ Shrimp recipe from Pascale’s Manale