BECKER BARBECUED SHRIMP
4 servings
Crusty bread dipped in the sauce is so tasty it’s almost possible to ignore the shrimp. Unpeeled head-on shrimp, if available, are perfect for this recipe, if your guests do not mind making a delicious mess (have extra napkins handy).
Grind in a spice mill or coffee grinder:
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Melt in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter
Add the spice mixture and:
- 4 garlic cloves, minced
Cook, stirring, for 2 minutes. Add and cook for 4 to 5 minutes or until pink, stirring once or twice:
- 2 pounds large shell-on shrimp (26⁄30 or larger), peeled and deveined, or 3 pounds unpeeled head-on shrimp (sharp “noses” or rostrums cut off)
Transfer the shrimp to a bowl. Add to the skillet:
- ½ cup chicken stock or broth
- ½ cup beer
Bring to a boil over high heat and cook for 1 ½ to 2 minutes. Remove from the heat and return the shrimp to the skillet to heat through. Season with:
- 2 tablespoons minced parsley
- 2 tablespoons lemon juice
Serve with:
- Warm crusty bread