Killer Shrimp
Follow these rules, as set forth by Chef Samantha Izzo, when you order a bowl of her shrimp, and you’ll understand how they achieved “killer” status. You want to make sure to sop up all of the spicy broth without missing a drop. Make sure to wash your hands well before eating, as they will be your only utensils. Have extra napkins on hand, although licking your fingers is proper etiquette. For the dark ale, Samantha uses Ithaca Nut Brown ale. The bread is used for sopping up the delicious, spicy sauce.
Recipe information
Yield
serves 4
Ingredients
Cajun Butter
Shrimp
Preparation
Step 1
To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
Step 2
Transfer the mixture to a food processor and add one-quarter of the butter cubes. Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
Step 3
To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in. Heat a skillet over medium-high heat. Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it. Toss in the shrimp and cook for 1 or 2 minutes. When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook. When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low. Bring to a low simmer and cook for 15 minutes. Divide into bowls and serve with the baguette.
note
Step 4
The extra Cajun butter can be reserved in a sealed container for future use. The butter goes well with grilled fish or steak.
