Camarão barbecue de Nova Orleans assado

Ingredientes

• 2 lbs *shell-on* jumbo (or colossal) shrimp, deveined
• 1 1/2 cups (3 sticks) unsalted butter (I use Kerrygold)
• 2 tablespoons Creole Cajun seasoning, homemade or store-bought
• 1/2 cup clam juice (or fish stock)
• 1/4 cup dry white wine, like sauvignon blanc
• 2 tablespoons worcestershire sauce
• 1 small lemon, zested & juiced
• 1-3 dashes of Louisiana-style hot sauce
• 1 tablespoon fresh minced parsley
• Warm crusty French bread, for serving

Modo de preparo

1. 1

   Preheat the oven to 450°F. Rinse the shrimp and then pat dry with a paper towel.

2. 2

   In a large skillet, preferably cast iron, heat the butter over medium-high heat until melted and sizzling. Then add the Creole Cajun seasoning, clam juice (or fish stock), white wine, worcestershire sauce, lemon zest + juice, and hot sauce. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer until the sauce thickens slightly enough to coat the back of a spoon, gently shaking the skillet (as opposed to stirring) to bring the sauce together, about 5-7 minutes. Then remove from heat.

3. 3

   Arrange the shrimp in a 9×13-inch baking dish. Pour the spiced butter sauce over the shrimp.

4. 4

   Bake the shrimp, uncovered, at 450°F for 10 minutes. Stir the shrimp and continue baking until the shrimp is pink and firm, about 2-3 minutes longer.

5. 5

   Transfer the buttery shrimp to a large, deep serving platter and garnish with the parsley. Serve immediately with warm, crusty French bread for mopping up the sauce. Enjoy!