RECIPE

Peel-and-Eat Shrimp with Barbecue Spices

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 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.

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

Ingredients

  • Ingredients
    1. 1 1/2 tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
    2. 1 tablespoon ancho chile powder
    3. 1 tablespoon light brown sugar
    4. 1 teaspoon ground cumin
    5. 1 teaspoon kosher salt
    6. 1/2 teaspoon freshly ground black pepper
    7. 8 garlic cloves, coarsely chopped
    8. 2 pounds large shrimp, deveined but not shelled
    9. 1/2 cup vegetable oil
    10. 2 tablespoons unsalted butter
    11. 4 scallions, thinly sliced

Directions

  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.
  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.

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.