Tuesday, February 22, 2011

Shrimp with Barbecue Sauce



Look! Food! In a food blog! What a novel concept! No pictures of Dinky or updates on the house redo right now. Let's have some dinner!


Now you can't call these barbecued shrimp, because they're not done on the grill, they're done on the stovetop. But I made a makeshift quick barbecue sauce to go on them. I served them with smashed crispy potatoes. Recipes for those are all over the place, but here's how I did them.


Boil about a pound of those small white potatoes for about 30 minutes, until they're tender and you can poke a fork in them easily.


Stick a fork in us! We're done!


While they're still hot, fold them in a clean dishtowel and gently press to kind of mash them.




Put them on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper.






Stick them in a 400 degree oven and do something else, like peel your shrimp. The potatoes need to cook about 40 minutes to get nice and crisp.


For the shrimp, peel and devein a pound of them. Salt with kosher salt (about 1/2 tsp.).


In a large pan over medium heat, cook 3 cloves of minced garlic in about a tablespoon of olive oil for a couple of minutes, until soft. Add the shrimp.






When the shrimp is a little pink, pour in 1/4 cup of bourbon and simmer until the liquid is reduced by half. Add 1 Tbs. of brown sugar, a Tbs. of Worcestershire sauce, a pinch of red pepper flakes, 1 tsp. of chili powder and 1 tsp. of paprika.




Cook it until the sauce thickens and the shrimp is cooked through, about five minutes.


Serve with the crispy potatoes and a nice green salad. Here's the .pdf of the shrimp if you want to give it a whirl.




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