Spicy easy to prepare shrimp dish

Barbequed Shrimp

 

 

 

How would you react if I told you that you could barbeque shrimp on the stove, and you could do it in less than 10 minutes? Well, you would probably say that I was crazy, but this is a great dish that is prepared with the heads and tails on to hold in the maximum amount of moisture and flavor. It can get a little messy peeling and eating, but boy let me tell you its show enough good!

 Ingredients: 12 raw jumbo (or the largest you can find) Gulf shrimp, unpeeled with heads and tails left on 2 tablespoons Worcestershire sauce

1 ½ tablespoons coarsely ground black pepper

 ½ teaspoon oregano

 ½ teaspoon thyme

 ¾   teaspoon Texas Gourmet’s Searing Spice*

 ¼   teaspoon salt

2 teaspoons minced fresh garlic (2 cloves)

1 tablespoon of water

half of 1 lemon, seeded

1/4 pound (1 stick) of unsalted butter, cut into 1/2 inch slices

 Method:

 1. Place the unpeeled shrimp, Worcestershire, spices, garlic and 1 tablespoon of water in a heavy 10-inch sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind to the pan.

 2. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp. After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.

 3. If the shrimp are jumbo sized, add 2 tablespoons water to the pan. Otherwise, don’t add water.

 4. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While stirring the shrimp, stir in the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large and about three minutes if they are jumbo sized.

 5. Serve immediately with hot garlic bread for sopping up the sauce and plenty of paper towels for cleaning your hands.

*- Tx Gourmet’s Searing Spice can be ordered online  at www.texasgourmet.com

 Makes two servings.

 Bon Appetit,

 Bryan Slaven

 The Texas Gourmet