This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This is a New Orleans classic. Buying whole, head-on shrimp is the move because: they’re cheaper than pre-peeled shrimp and the shells add so much flavor to the broth.
Keith McBrayer
Ingredients
Shrimp components
- jumbo shrimp, shell on~ 450 g1 lb
- butter55 g1/2 stick
Aromatics & seasoning
- garlic, thinly sliced6 cloves
- rosemary2 sprigs
- cajun seasoninga spoonful
- saltto taste
- black pepperto taste
Deglazing components
- lager beer240 g
- worcestershire saucea spoonful
- hot saucea drizzle
Method
Step 1: Sear the shrimp
Heat a pan over high heat.
Add a spoonful of the butter to the pan, followed by the shrimp. the shrimp on high heat until the shells start taking on some color.
Add the garlic, rosemary, & cajun seasoning and continue cooking until fragrant and a fond is developing on the pan.
Step 2: Deglaze & reduce
Add the Worcestershire sauce, hot sauce, and beer to the pan. Stir & scrape off anything stuck to the pan, then for 2-3 minutes to the broth slightly.
Step 3: Finish the sauce
Turn off the heat. Stir in a spoonful of butter at a time until all butter has been incorporated and the sauce is lightly . This should transform the broth from soupy to velvety.
Taste and adjust with salt & pepper.
Step 4: Garnish & serve
Sprinkle a handful of freshly chopped parsley on the dish. Ladle a number of shrimp with some of the broth into a bowl, and serve with more parsley and a slice of French bread.
Note: This is a dish to eat with your hands, peeling the shrimp and dunking them into the broth before devouring. Any leftover liquid can be mopped up with the bread.
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