Bbq Shrimp Recipe

Mince and measure

Mince garlic and finely chop shallots. Zest and juice the lemon. Measure out spices, wine, stock, and herbs so everything is ready (mise en place).

In a wide, heavy-bottomed skillet or sauté pan (preferably 10–12 inches), melt 4 tablespoons of the butter with 1 tablespoon olive oil over medium heat until foaming but not browned.

Add the minced garlic and chopped shallots; sauté 1–2 minutes until fragrant and softened but not browned, stirring constantly.

Stir in the paprika, cayenne, Creole seasoning, lemon zest, and black pepper; toast the spices about 30 seconds to bloom their aroma.

Pour in the white wine and simmer briskly 2–3 minutes to reduce slightly and cook off alcohol, scraping up any browned bits from the pan.

Add the shrimp or seafood stock, Worcestershire sauce, hot sauce, bay leaf, and thyme sprigs. Bring to a gentle simmer and let the broth reduce 6–8 minutes to concentrate flavors. Taste and adjust salt (start with the 1 tsp) and pepper as needed.

Turn the heat to low to maintain a warm simmer while you prepare the shrimp and bread. Keep the bay leaf and thyme in the pan until just before serving.

Pat the shrimp dry with paper towels. Toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper so they are evenly coated.

Heat a separate large cast-iron skillet or grill pan over high heat until very hot. Add the shrimp in a single layer and sear 1–1.5 minutes per side until just opaque with a slight char. Work in batches if necessary to avoid crowding.

Transfer seared shrimp to the warm broth in the sauté pan. Stir gently to coat the shrimp in the sauce and allow them to finish cooking in the simmering broth 1–2 minutes until fully opaque and firm but not rubbery. Taste broth again and add extra hot sauce, lemon juice (use the 2 tbsp), or salt if desired.

While the shrimp are searing, preheat a grill or grill pan to medium-high (or use a broiler). Brush both sides of the bread slices lightly with olive oil; if using butter, spread a thin layer on the cut side as well.

Grill or broil the bread slices 1–2 minutes per side until golden and crisp with grill marks. Remove and keep warm. Optionally rub the hot toast with a cut garlic clove for extra flavor.

Remove and discard the bay leaf and thyme stems from the broth. Stir in the remaining 2 tablespoons (3 tbsp total counting garnish?) of chopped parsley (use amounts noted in ingredients) and check seasoning one final time. (Note: use the 3 tbsp parsley from Broth section and reserve 2 tbsp for garnish.)

Ladle the hot broth into shallow bowls or a large wide serving dish. Arrange the seared shrimp on top, spooning extra sauce over them. Garnish with the reserved chopped parsley and sliced chives. Serve with grilled bread on the side for dipping and lemon wedges to squeeze over.

Estimated plating: 4–6 slices of toasted bread per pound of shrimp. Consume immediately while hot.