New Orleans Barbecue Shrimp

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WHY THIS RECIPE WORKS Named for the “barbecue” color rather than the cooking method, this New Orleans skillet shrimp dish relies on a velvety, butter-based sauce to flavor peel-on shrimp. To achieve perfectly cooked shrimp, we started by searing them first to partially cook them and then later returned the shrimp to the finished sauce to gently cook through. By using a roux to thicken the sauce and sautéing the aromatics with tomato paste, we were able to create a silky, flavorful sauce that clung perfectly to the shrimp. We replaced time-consuming seafood stock with bottled clam juice, a technique the test kitchen has used before. See the sidebar that follows the recipe.

SERVES 4

Although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.

2	pounds extra-large (21–25 per pound) shrimp (see note)
½	teaspoon salt
½	teaspoon cayenne pepper
2	tablespoons vegetable oil
6	tablespoons unsalted butter, cut into 6 pieces
2	teaspoons all-purpose flour
1	teaspoon tomato paste
1	teaspoon minced fresh rosemary
1	teaspoon minced fresh thyme
½	teaspoon dried oregano
3	garlic cloves, minced
¾	cup bottled clam juice
½	cup beer
1	tablespoon Worcestershire sauce

1. SEAR SHRIMP: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp.

2. MAKE SAUCE: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Serve.