New Orleans Barbecue Beer Shrimp
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.