Despite its name, this traditional shrimp dish isn’t so much barbecue as a savory, saucy stew. It gets its full-bodied flavor from Worcestershire sauce and dark beer, and a dose of fresh lemon gives it a bright, clean finish.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
Step 1
Heat the butter in a large cast-iron skillet over medium heat until sizzling hot (see Know-how, page 100). Add the onion, garlic, marjoram, and bay leaves and cook and stir until the garlic releases an aroma, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, Worcestershire sauce, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
Step 2
Season the shrimp all over with salt and pepper to taste and add to the skillet. Cook, stirring occasionally, until the shrimp are bright pink and cooked through, 4 to 5 minutes. Remove and discard the bay leaves. Season with additional salt and pepper, if desired, and sprinkle with the parsley. Serve warm with lots of crusty French bread for dipping in the sauce.
On the Side
Step 3
I like to serve these juicy, flavor-packed shrimp over Carolina Gold Rice (page 215) or Creamy Cheese Grits (page 208) for soaking up all that saucy goodness and a side of Roxy’s Grated Cole Slaw (page 260).
