BBQ Pepper Shrimp

35 mins
Serves 4
https://cooking.nytimes.com/recipes/1026093-bbq-pepper-shrimp

Directions

  1. 1Place the butter in the freezer until ready to use.
  2. 2Place the butter in the freezer until ready to use.
  3. 3Place the butter in the freezer until ready to use.
  4. 4Pat the shrimp dry on a paper towel-lined plate and season with salt.
  5. 5Pat the shrimp dry on a paper towel-lined plate and season with salt.
  6. 6Pat the shrimp dry on a paper towel-lined plate and season with salt.
  7. 7In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
  8. 8In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
  9. 9In a large (12-inch) skillet, heat 1 tablespoon oil over medium-high for 2 minutes.
  10. 10Swirl the pan to coat the bottom.
  11. 11Swirl the pan to coat the bottom.
  12. 12Swirl the pan to coat the bottom.
  13. 13Add 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.
  14. 14Add 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.
  15. 15Add 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.
  16. 16Use a slotted spoon to transfer the cooked shrimp to a plate.
  17. 17Use a slotted spoon to transfer the cooked shrimp to a plate.
  18. 18Use a slotted spoon to transfer the cooked shrimp to a plate.
  19. 19Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
  20. 20Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
  21. 21Repeat with the remaining shrimp, using the remaining tablespoon of oil to coat the pan.
  22. 22Transfer the remaining shrimp to the plate.
  23. 23Transfer the remaining shrimp to the plate.
  24. 24Transfer the remaining shrimp to the plate.
  25. 25Adjust heat to medium and add the garlic and shallot.
  26. 26Adjust heat to medium and add the garlic and shallot.
  27. 27Adjust heat to medium and add the garlic and shallot.
  28. 28Cook, stirring, until shiny and fragrant, about 1 minute.
  29. 29Cook, stirring, until shiny and fragrant, about 1 minute.
  30. 30Cook, stirring, until shiny and fragrant, about 1 minute.
  31. 31Add the wine, rosemary and thyme and stir, scraping up any browned bits.
  32. 32Add the wine, rosemary and thyme and stir, scraping up any browned bits.
  33. 33Add the wine, rosemary and thyme and stir, scraping up any browned bits.
  34. 34Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
  35. 35Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
  36. 36Let simmer until the skillet is almost completely dry, 1 to 2 minutes.
  37. 37Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
  38. 38Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
  39. 39Add cream, Worcestershire, hot sauce, lemon juice and black pepper.
  40. 40Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
  41. 41Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
  42. 42Continue to simmer and let reduce until the sauce thickens and coats the back of a wooden spoon, about 5 minutes more.
  43. 43Taste and adjust salt if desired.
  44. 44Taste and adjust salt if desired.
  45. 45Taste and adjust salt if desired.
  46. 46Remove the butter from the freezer.
  47. 47Remove the butter from the freezer.
  48. 48Remove the butter from the freezer.
  49. 49Adjust heat to low and add half the butter.
  50. 50Adjust heat to low and add half the butter.
  51. 51Adjust heat to low and add half the butter.
  52. 52Stir until completely melted, and then add the remaining butter.
  53. 53Stir until completely melted, and then add the remaining butter.
  54. 54Stir until completely melted, and then add the remaining butter.
  55. 55Stir constantly until butter is melted and sauce is smooth.
  56. 56Stir constantly until butter is melted and sauce is smooth.
  57. 57Stir constantly until butter is melted and sauce is smooth.
  58. 58Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
  59. 59Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
  60. 60Return the shrimp to the pan and cook, stirring to coat in the sauce, until shrimp is piping hot and cooked through, about 2 minutes.
  61. 61Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.
  62. 62Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.
  63. 63Serve immediately with crusty bread (or over pasta), with lemon wedges alongside.

Ingredients

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