The Harvest Issue - September October 2017
Buttery Barbecue-style Shrimp
March/April 2013
From Julie Van Rosendaal
Pure butter makes an almost instant sauce for shrimp that’s been doused in a dry barbecue rub or your choice of other spices. It’s real fast food, served in a shallow bowl with crusty bread for mopping.
1/2 c. butter, salted or unsalted
1/2 lb. shrimp, raw, in their shells or tail-on
2-4 T. barbecue spice rub, or your choice of other spice blends
coarse salt
chopped Italian parsley, for garnish (optional)
In a medium skillet, heat the butter until it begins to foam. As it melts, toss the shrimp in a bowl with the barbecue spice rub, and if you’re using unsalted butter, a pinch of salt.
Add the shrimp to the pan and cook them, shaking the pan to flip the shrimp as they turn opaque, just until they’re cooked through. Pour them into a shallow dish, butter and all, and scatter the top with chopped fresh parsley. Serve them with corn bread or crusty bread, for mopping up the extra butter. Serves 2-4.
