Cajun Barbeque Shrimp
Submitted by ptownsend
Quick Cajun BBQ shrimp sautéed in butter and beer with a rich, buttery pan sauce. Ready in 25 minutes with just 4 ingredients. Grab some crusty bread for sopping up every drop.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minNew Orleans-style BBQ shrimp has nothing to do with a grill and everything to do with butter. Lots of butter.
Large shrimp get sautéed until pink in melted butter, then simmered with a splash of beer and chicken bouillon. A final knob of unsalted butter gets shaken into the pan until the sauce turns glossy and rich.
The whole thing takes 25 minutes and uses just four ingredients. Serve it straight from the skillet with plenty of crusty French bread to mop up that golden, buttery sauce.
Kitchen Tips
- Don’t skip the pan-shaking step at the end. Swirling in cold butter off the heat creates a silky emulsion instead of a greasy puddle.
- Use shell-on shrimp if you can get them. The shells add extra flavor to the sauce as they cook.
- A lager or pale ale works best here. Hoppy IPAs can turn the sauce bitter.
Ingredients
Directions
Melt the Butter, in a medium skillet, over medium-high heat.
Add the shrimp and sauté until they begin to turn pink.
Add the beer and chicken bouillon and cook until the shrimp are done.
Add the unsalted butter and shake the pan to melt and incorporate the butter.
Pour the shrimp and butter into a calamari dish and serve hot.
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