New Orleans Barbecue Shrimp

Name: New Orleans Barbecue Shrimp
Yield: Serves 4
Cuisine: US & Canada, Southern, American
Ingredients: 2 pounds, extra-large shrimp (21-25 per pound, see note); 1/2 teaspoon, salt; 1/2 teaspoon, cayenne pepper; 2 tablespoons, vegetable oil; 6 tablespoons, unsalted butter, cut into 6 pieces; 2 teaspoons, all-purpose flour; 1 teaspoon, tomato paste; 1 teaspoon, minced fresh rosemary; 1 teaspoon, minced fresh thyme; 1/2 teaspoon, dried oregano; 3 , garlic cloves, minced; 3/4 cup, bottled clam juice; 1/2 cup, beer; 1 tablespoon, Worcestershire sauce

Main Courses
US & Canada
Southern
American
Fish & Seafood

Appears in Cook's Country February/March 2009, Cook's Country TV

Who cares if the name is wrong? Made well, this bold, buttery skillet dish sure tastes right.

SERVES 4

TIME 35 minutes

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