New Orleans Style BBQ Shrimp

I know.  Americans don't like to eat shrimp with the heads and tails on.  But it makes for a more flavorful dish.  Just have plenty of paper towels, bowls and lemon water to wash the digits...
Serves 4

photo by Linda Pulgiese, food styling by Chelsea Zimmer

ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon finely chopped garlic
• 1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Crystal hot sauce
• Juice of 1 lemon
• 2 teaspoons Creole seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1 teaspoon cracked black pepper
• 1 cup Abita or other amber beer
• 1 teaspoon minced rosemary leaves
• 1 loaf French bread, thickly sliced on the diagonal and warmed

preparation

In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.

Grilled Shrimp with Chile, Cilantro, and Lime

I love shrimp in the shell.  It's not something that Americans like to deal with.  All over southern Europe and South America, shrimp cooked in there shells.  It adds a depth to the flavor of the cooked shrimp.  Kind of like cooking it in its own stock.  Serves 4

PHOTOGRAPH BY Tuukka Koski

INGREDIENTS

• 16 jumbo shrimp, unpeeled, preferably head-on
• 6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
• 4 tablespoons vegetable oil, divided, plus more for grill
• 2 teaspoons turmeric
• 30 cilantro sprigs, chopped
• 10 long red chiles (such as Holland or Anaheim), stemmed
• 8 garlic cloves
• 2 1' pieces ginger, peeled
• 1/4 cup fresh lime juice
• 2 tablespoons palm sugar or (packed) light brown sugar

• Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
• Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
• Serve immediately with sauce.
  
  
  

NUTRITIONAL INFORMATION

4 servings (main), one serving contains:

• Calories (kcal) 250
• Fat (g) 15
• Saturated Fat (g) 1.5
• Cholesterol (mg) 45
• Carbohydrates (g) 22
• Dietary Fiber (g) 2
• Total Sugars (g) 13
• Protein (g) 10
• Sodium (mg) 2140