I’m still out of work, Governor Cuomo’s Stay-At-Home order is still in effect for people that haven’t entered Phase 4 yet, which is me. In light of everything that is happening in the country with soaring numbers of new Covid-19 infections, hospitals running out of beds, doctors, ventilators, PPE, – I’m ok with waiting a little longer. I’m rearranging my living room, bought a new sofa (with won’t be here until August, grrrrr…), and I bought a new shelf for all my cookbooks, which means of course, I have a new recipe to bring to you all from one of them.
Richard Blais is one of the Top Chef contestants that I adore so much. He was the Runner Up to Stephanie Izard in season 4, and has been hugely successful since then. I recently bought his cookbook So Good, and this recipe was the first one I tried. It’s very simple and delicious, and it 100% beats pouring BBQ sauce from a bottle on your shrimp!
What you’ll need:
- 3 tbsp Extra Virgin Olive oil
- 2 tbsp cajun seasoning (your favorite brand)
- 1 pound large shrimp
- 4 tbsp room temperature butter, unsalted
- 1 clove garlic, finely chopped
- 2 – 3 tbsp beer (you choose the brand)
- 3 tbsp Worcstershire sauce
- fresh parsley
In a nonreactive bowl, like glass or ceramic, mix the oil with the cajun spices. Add the shrimp and mix well. Cover and refrigerate for 60 to 90 minutes, no longer than that.
Heat a large skillet to medium/high heat. Take the shrimp from the marinade and place them into the skillet, no oil needed. Cook the shrimp, stirring gently, and turning a few times, until they are bright pink. Pour the beer into the pa and stir, scraping up browned bits from the bottom of the pan. Transfer the shrimp and the sauce to a bowl.
Add the Worcestershire sauce to the hot pan, and add the butter to make a thick, smooth glaze. Pour it over the shrimp and mix well to coat. Serve on garlic bread, and garnish with fresh parsley.
To order So Good by Richard Blais click here