Pascal Manale's BBQ Shrimp
Pascal Manale's BBQ Shrimp
Ingredients
For the Shrimp
- 2 pounds large shrimp, peeled and deveined, tails on
For the BBQ Sauce
- 1 1/2 sticks unsalted butter, (6 ounces)
- 1/4 cup olive oil
- 6 garlic, cloves, minced
- 1/4 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons black pepper, freshly ground
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon hot sauce, such as Tabasco, optional
- 1 cup chicken broth
- 1 teaspoon salt, or to taste
For Serving
- 1 loaf crusty French bread, sliced, for dipping
Instructions
- 1
Prepare the shrimp by peeling and deveining them, leaving the tails on. Set aside.
⏱️ 10 min
- 2
In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter and olive oil over medium heat. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 3 min
- 3
Stir in the Worcestershire sauce, fresh lemon juice, freshly ground black pepper, cayenne pepper, hot sauce (if using), and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 4
Add the prepared shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook, as shrimp can become rubbery.
⏱️ 5 min
- 5
Taste the sauce and add salt as needed. The sauce should be rich, buttery, and peppery. Serve immediately directly from the skillet or transfer to a large serving bowl.
⏱️ 2 min
- 6
Serve with plenty of sliced crusty French bread for soaking up the delicious sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pascal Manale's BBQ Shrimp
Ingredients
For the Shrimp
- 2 pounds large shrimp, peeled and deveined, tails on
For the BBQ Sauce
- 1 1/2 sticks unsalted butter, (6 ounces)
- 1/4 cup olive oil
- 6 garlic, cloves, minced
- 1/4 cup Worcestershire sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons black pepper, freshly ground
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon hot sauce, such as Tabasco, optional
- 1 cup chicken broth
- 1 teaspoon salt, or to taste
For Serving
- 1 loaf crusty French bread, sliced, for dipping
Instructions
- 1
Prepare the shrimp by peeling and deveining them, leaving the tails on. Set aside.
⏱️ 10 min - 2
In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter and olive oil over medium heat. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 3 min - 3
Stir in the Worcestershire sauce, fresh lemon juice, freshly ground black pepper, cayenne pepper, hot sauce (if using), and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 4
Add the prepared shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook, as shrimp can become rubbery.
⏱️ 5 min - 5
Taste the sauce and add salt as needed. The sauce should be rich, buttery, and peppery. Serve immediately directly from the skillet or transfer to a large serving bowl.
⏱️ 2 min - 6
Serve with plenty of sliced crusty French bread for soaking up the delicious sauce.
⏱️ 1 min