PAN-BARBECUED SHRIMP

Pan-Barbecued Shrimp image

This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.

Provided by Bryan Miller And Pierre Franey

Time 10m

Yield Four servings

Number Of Ingredients 12

Ingredients

16 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 teaspoon fresh rosemary leaves, crushed
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
1 bay leaf, crushed
1/2 teaspoon freshly ground black pepper
3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme
Salt to taste, if desired
2 pounds unshelled large shrimp, approximately 20 to 24, rinsed briefly in cold water
1/2 cup bottled clam juice
1/4 cup dry white wine

Steps:

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.
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.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 29 grams, Sodium 773 milligrams, Sugar 0 grams, TransFat 2 grams