Pan-Barbecued Shrimp
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 16tablespoons unsalted butter
- 1tablespoon minced garlic
- ½teaspoon fresh rosemary leaves, crushed
- ½teaspoon dried oregano
- 1teaspoon cayenne pepper
- 1bay leaf, crushed
- ½teaspoon freshly ground black pepper
- 3 to 5thyme sprigs, chopped, or ½ teaspoon dried thyme
- Salt to taste, if desired
- 2pounds unshelled large shrimp, approximately 20 to 24, rinsed briefly in cold water
- ½cup bottled clam juice
- ¼cup dry white wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
436 calories; 46 grams fat; 29 grams saturated fat; 2 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 774 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat. Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine. Stir well and add the shrimp. Cook about three minutes, stirring and shaking the pan.
- Step 2
Add the remaining eight tablespoons of butter, clam juice and wine. Cook, stirring and shaking the pan, for three more minutes. Remove from the heat and serve immediately with the hot butter from the pan and French bread or rice.
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Scott
Under rated and likely under utilized recipe b/c it is lacking a photo — but it should not be one to skip.
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