BBQ Pepper Shrimp

Name: BBQ Pepper Shrimp
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 tablespoons unsalted butter, cut into chunks; 1 pound large shrimp, peeled and deveined; Salt; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 1 medium shallot, diced small (about ¼ inch); 0.33 cup dry white wine; 1 rosemary sprig; 1 thyme sprig; 0.5 cup heavy cream; 2 tablespoons Worcestershire sauce; 1 tablespoon cayenne hot sauce (such as Tabasco); 1 tablespoon fresh lemon juice, plus lemon wedges for serving; 1.5 teaspoons coarsely ground black pepper; Crusty bread or cooked pasta, for serving

35m

Serves 4

cooking.nytimes.com

BBQ Pepper Shrimp

cooking.nytimes.com

35m

Serves 4

Directions

1Place the butter in the freezer until ready to use.
2Pat the shrimp dry on a paper towel-lined plate and season with salt.
3In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
4Swirl the pan to coat the bottom.
5Add half of the shrimp and cook until lightly golden in spots and starting to curl (they’ll be almost cooked through), 2 to 3 minutes per side.
6Use a slotted spoon to transfer the cooked shrimp to a plate.
7Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
8Transfer the remaining shrimp to the plate.
9Adjust heat to medium and add the garlic and shallot.
10Cook, stirring, until shiny and fragrant, about 1 minute.
11Add the wine, rosemary and thyme and stir, scraping up any browned bits.
12Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
13Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
14Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
15Taste and adjust salt if desired.
16Remove the butter from the freezer.
17Adjust heat to low and add half the butter.
18Stir until completely melted, and then add the remaining butter.
19Stir constantly until butter is melted and sauce is smooth.
20Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
21Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.

Ingredients

4 tablespoons unsalted butter, cut into chunks
1 pound large shrimp, peeled and deveined
Salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 medium shallot, diced small (about ¼ inch)
0.33 cup dry white wine
1 rosemary sprig
1 thyme sprig
0.5 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon cayenne hot sauce (such as Tabasco)
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1.5 teaspoons coarsely ground black pepper
Crusty bread or cooked pasta, for serving

Equipment

freezerpaper towel-lined platelarge (12-inch) skilletslotted spoonwooden spoon

Tips

Freezing the butter briefly ensures optimal emulsification, resulting in a rich, glossy finish to your sauce and preventing it from separating and becoming greasy.
The sauce is an ideal topping for pasta or crusty bread and is a perfect match for any seafood. You can add scallops or lobster to it instead of shrimp.
The sauce also makes a luscious topping for steak, similar to an au poivre.

BBQ Pepper Shrimp

35m

Serves 4

cooking.nytimes.com

BBQ Pepper Shrimp

cooking.nytimes.com

35m

Serves 4

Directions

1Place the butter in the freezer until ready to use.
2Pat the shrimp dry on a paper towel-lined plate and season with salt.
3In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
4Swirl the pan to coat the bottom.
5Add half of the shrimp and cook until lightly golden in spots and starting to curl (they’ll be almost cooked through), 2 to 3 minutes per side.
6Use a slotted spoon to transfer the cooked shrimp to a plate.
7Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
8Transfer the remaining shrimp to the plate.
9Adjust heat to medium and add the garlic and shallot.
10Cook, stirring, until shiny and fragrant, about 1 minute.
11Add the wine, rosemary and thyme and stir, scraping up any browned bits.
12Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
13Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
14Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
15Taste and adjust salt if desired.
16Remove the butter from the freezer.
17Adjust heat to low and add half the butter.
18Stir until completely melted, and then add the remaining butter.
19Stir constantly until butter is melted and sauce is smooth.
20Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
21Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.

Ingredients

4 tablespoons unsalted butter, cut into chunks
1 pound large shrimp, peeled and deveined
Salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 medium shallot, diced small (about ¼ inch)
0.33 cup dry white wine
1 rosemary sprig
1 thyme sprig
0.5 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon cayenne hot sauce (such as Tabasco)
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1.5 teaspoons coarsely ground black pepper
Crusty bread or cooked pasta, for serving

Equipment

freezerpaper towel-lined platelarge (12-inch) skilletslotted spoonwooden spoon

Tips

Freezing the butter briefly ensures optimal emulsification, resulting in a rich, glossy finish to your sauce and preventing it from separating and becoming greasy.
The sauce is an ideal topping for pasta or crusty bread and is a perfect match for any seafood. You can add scallops or lobster to it instead of shrimp.
The sauce also makes a luscious topping for steak, similar to an au poivre.