Louisiana Barbecued Shrimp

This is an extremely flavorful appetizer, so even a small serving feels like a special treat. Serve it with steamed rice, couscous, or mashed sweet potatoes.

The barbecue name comes from the sauce, but you could also barbecue or broil the shrimp for a minute on each side before adding it to the sauce. This dish can be prepared ahead, but reheat it quickly so as not to overcook the shrimp.

Makes 8 appetizer servings
1 tsp. paprika 5 mL
½ tsp. pepper 2 mL
¼ tsp. cayenne 1 mL
¼ tsp. dried oregano 1 mL
¼ tsp. dried thyme 1 mL
1 lb. cleaned shrimp 500 g
2 tsp. olive oil 10 mL
1 small onion, finely chopped 1
3 cloves garlic, finely chopped 3
¼ cup Worcestershire sauce 50 mL
1/3 cup beer 75 mL
1 tbsp. lemon juice 15 mL
½ cup water 125 mL
2 tbsp. chopped fresh parsley 25 mL

1. In small bowl, combine paprika, pepper, cayenne, oregano, and thyme.
2. Pat shrimp very dry and toss with half of spice mixture. Reserve.
3. Heat olive oil in large non-stick skillet. Add onion and garlic and cook gently for about 5 minutes, or until very fragrant and tender. Do not brown.
4. Add remaining spice mixture and cook for 1 minute. Add Worcestershire, beer, lemon juice, and water. Bring to boil and cook, uncovered, until about 1/3 cup/75 mL remains.
5. Add shrimp to sauce and combine well. Cook for 3 to 4 minutes, or until shrimp is just cooked. Taste and adjust seasonings if necessary. Serve sprinkled with parsley.