Pan-Barbecued Shrimp

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

Ingredients

• 16 tablespoons unsalted butter
• 1 tablespoon minced garlic
• ½ teaspoon fresh rosemary leaves, crushed
• ½ teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 bay leaf, crushed
• ½ 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
• ½ cup bottled clam juice
• ¼ cup dry white wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    621 calories; 47 grams fat; 29 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 48 grams protein; 487 milligrams cholesterol; 508 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.

10 minutes