Eating shrimp in its shell has an animalistic quality that makes this a messy pig of a dish that’s both spicy and creamy—and full of character. We won’t call it authentic New Orleans fare, because we’re no experts on that cuisine, but we will call it easy and irresistibly craveable! So cover the table with newspapers or wax paper, open the beer, and go for it!

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Cajun seasoning
  • 1 pound large shrimp, heads on and in the shell
  • 6 to 7 tablespoons unsalted butter, 4 tablespoons at room temperature and the remaining chilled
  • 1 clove garlic, finely chopped
  • 2 to 3 tablespoons beer (whatever you’re drinking)
  • 3 tablespoons Worcestershire sauce
  • Four 8 to 10 inch baguettes, split open
  • About 1 tablespoon chopped fresh flat-leaf parsley

Additional Information

  • Prep Time: 1hr 30m
  • Cook Time: 15m

Instructions

  1. In a glass, ceramic, or other nonreactive bowl, mix the oil with the Cajun spices. Put the shrimp in the bowl and toss or stir around to coat with the mixture. Its consistency will be between a marinade and a rub. Cover and refrigerate for at least 1 hour but not much longer than 1 hour and 30 minutes.
  2. In a small bowl, mix the 4 tablespoons of room-temperature butter with the garlic. Mash the garlic butter a few times to make sure to distribute the garlic evenly, and set aside at room temperature.
  3. Preheat the oven to 425°F.
  4. Heat a large skillet (I recommend a cast-iron skillet if possible) over medium-high heat until very hot. Lift the shrimp from the marinade and drop them directly into the skillet. (The oil on the shrimp makes it unnecessary to oil the skillet.) Cook the shrimp, stirring gently and turning a few times, until they turn bright pink, 3 to 4 minutes.
  5. Pour a good splash of beer into the pan and stir to scrape up any browned bits from the bottom of the pan. Transfer the shrimp and the pan liquid to a bowl.
  6. Add the Worcestershire sauce to the hot pan and enough of the remaining chilled butter to make a thick, smooth glaze. Pour this over the shrimp and stir to coat the shrimp. Meanwhile, butter the baguettes with the garlic butter and arrange, buttered sides up, on a shallow baking tray. Toast in the hot oven for 3 to 5 minutes, until the butter melts and the bread starts to brown and turn crispy around the edges.
  7. Put the toasted baguettes on a warm platter and pour the shrimp and any accumulated liquid over the baguettes. Sprinkle with the parsley and shout “Bam!”

As featured in the Summer 2017 Edition of Beekman 1802 Almanac Magazine. For more check out So Good: 100 Recipes from My Kitchen to Yours by Richard Blais. Reproduced with permission of Houghton Mifflin Harcourt.

by Josh and Brent

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