BBQ Pepper Shrimp
A delicious and quick seafood dish bursting with flavor from spices, garlic, and herbs, perfect for any occasion.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter, cut into chunks Place in the freezer until ready to use.
- 1 pound large shrimp, peeled and deveined Pat dry with a paper towel before cooking.
- 1 teaspoon salt To taste.
- 2 tablespoons extra-virgin olive oil Used for cooking shrimp.
- 3 cloves garlic, minced
- 1 medium shallot, diced small (about 1/4 inch)
- 1/3 cup dry white wine Can substitute with chicken or vegetable broth.
- 1 sprig rosemary Fresh for best flavor.
- 1 sprig thyme Fresh for best flavor.
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cayenne hot sauce (such as Tabasco) Adjust to taste.
- 1 tablespoon fresh lemon juice Plus lemon wedges for serving.
- 1 1/2 teaspoons coarsely ground black pepper
For Serving
- Crusty bread or cooked pasta For serving alongside the shrimp.
Instructions
Preparation
- Place the butter in the freezer until ready to use.
- Pat the shrimp dry on a paper towel-lined plate and season with salt.
Cooking
- In a large skillet, heat 1 tablespoon of olive oil over medium-high for 2 minutes. Swirl the pan to coat the bottom.
- Add half of the shrimp and cook until they are lightly golden in spots and starting to curl, about 2 to 3 minutes per side. Use a slotted spoon to transfer the cooked shrimp to a plate.
- Repeat with the remaining shrimp, using the other tablespoon of olive oil to coat the pan. Transfer those shrimp to the plate as well.
- Adjust the heat to medium and add the garlic and shallot. Cook, stirring, until shiny and fragrant, about 1 minute.
- Add the wine, rosemary, and thyme. Stir, scraping up any browned bits. Let it simmer until the skillet is almost completely dry, about 1 to 2 minutes.
- Add cream, Worcestershire sauce, hot sauce, lemon juice, and black pepper. Continue to simmer and let the sauce thicken, about 5 more minutes. Taste and adjust salt if needed.
- Remove the butter from the freezer. Adjust the heat to low and add half the butter. Stir until melted, then add the remaining butter. Stir until the sauce is smooth.
- Return the shrimp to the pan and cook, stirring to coat in the sauce, until the shrimp are hot and cooked through, about 2 minutes.
Serving
- Serve immediately with crusty bread or over pasta, and add lemon wedges on the side.
Notes
Make sure to dry the shrimp well before cooking to get a nice sear. Adjust the amount of cayenne hot sauce to your taste. Fresh herbs really make this dish pop, so don’t skip the rosemary and thyme. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.