Peel-and-Eat Shrimp with Barbecue Spices
- 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.
- 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
- 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.
BEER These sweet but fiery shrimp really need a cold beerideally, a fresh, hoppy lagerto counter their heat. The well-known Dutch brewery Grolsch offers a light lager with refreshingly tangy herbal notes. For something with more power and richness, look for Mahr's Unfiltered Lager, from Germany.