© Ngoc Minh Ngo
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6

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  

How to Make It

Step 1    

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.

Step 2    

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.

Chef's Notes

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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