During his visit to Savannah, Bobby Flay ate as much Gulf shrimp and barbecue as humanly possible, then came back to New York and created a recipe that cleverly combines them both. He loves to rub large peel-and-eat shrimp with a barbecue-inspired blend of paprika, chile powder, sugar and cumin before sautéing them.
More Shrimp Recipes
1 1/2 tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, coarsely chopped
2 pounds large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced
How to Make It
In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.
If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.
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