Barbecued Shrimp

It’s hard to say what I like best about this recipe: the barbecued shrimp itself or French bread dipped in the savory, buttery sauce.  Twenty years ago, this was one of my favorite ways to cook shrimp. In 2003, after I eliminated gluten from my diet, I quit making it as often.  Back then gluten-free bread wasn’t worth eating, in my humble opinion. A friend recently served gluten-free Against the Grain Gourmet Baguettes.  I still miss fresh-from-the-bakery French bread, but if you’ve got to be gluten-free, it’s a good substitute.  Click here to find the store locator on their website.

If you aren’t a big fan of spicy foods, you can cut the cayenne and crushed red pepper in half, or add 2 to 4 tablespoons more butter. 

There’s no way to eat this without getting your fingers messy peeling the shrimp. My suggestion is to serve other finger foods along with it, something like grilled asparagus spears (okay, not your typical finger food, but it worked for me) or corn on the cob. 

Active time:  30 minutes Total time: 30 minutes

One-butt kitchen needs: 

  • Cast-iron skillet or large heavy skillet

Serves 2 to 4 

Ingredients

  • 1 pound large shell-on raw shrimp, fresh or frozen
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp dried oregano
  • 1 (or more) stick unsalted butter, separated
  • 2 tsp garlic (about 4 large cloves), minced
  • 1 tsp Worcestershire sauce
  • 1/2 cup chicken stock
  • 1/4 cup beer, room temperature
  • gluten-free baguette or French bread 

Directions

If shrimp is frozen, thaw according to package directions. Rinse in cold water and drain well. 

In a skillet, mix together cayenne, salt, crushed red pepper, rosemary, thyme, and oregano. Add 1 stick butter, garlic, Worcestershire, and spices to skillet and turn heat to high. When butter is melted, add the shrimp. 

Cook for 2 to 3 minutes, occasionally shaking the pan in a back-and-forth motion. Turn the shrimp over in the pan. Add the chicken stock and beer. Stir once to combine ingredients, and cook for 2 to 3 minutes more, continuing to shake pan. 

Serve shrimp while it’s hot. I usually put the cast iron skillet on a hot pad on the table. If you want to avoid butter drips all over the table, serve that delicious dipping sauce in small, individual bowls. 

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