Becker Barbecued Shrimp
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
4 servings Crusty bread dipped in the sauce is so tasty it’s almost possible to ignore the shrimp. Unpeeled head-on shrimp, if available, are perfect for this recipe, if your guests do not mind making a delicious mess (have extra napkins handy).
Ingredients
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 4 tablespoons (½ stick) butter
- 4 garlic cloves, minced
- 2 pounds large shell-on shrimp (26⁄30 or larger), peeled and deveined, or 3 pounds unpeeled head-on shrimp (sharp “noses” or rostrums cut off)
- ½ cup chicken stock or broth
- ½ cup beer
- 2 tablespoons minced parsley
- 2 tablespoons lemon juice
- Warm crusty bread
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 4 tablespoons (½ stick) butter
- 4 garlic cloves, minced
- 2 pounds large shell-on shrimp (26⁄30 or larger), peeled and deveined, or 3 pounds unpeeled head-on shrimp (sharp “noses” or rostrums cut off)
- ½ cup chicken stock or broth
- ½ cup beer
- 2 tablespoons minced parsley
- 2 tablespoons lemon juice
- Warm crusty bread
Let's Cook
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Step 1.
Grind in a spice mill or coffee grinder: 2 teaspoons dried rosemary; 1 teaspoon dried oregano; 1 teaspoon red pepper flakes; 1 teaspoon sweet paprika; 1 teaspoon black peppercorns; 1 teaspoon salt
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Step 2.
Melt in a large skillet over medium heat: 4 tablespoons (½ stick) butter
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Step 3.
Add the spice mixture and: 4 garlic cloves, minced
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Step 4.
Cook, stirring, for 2 minutes. Add and cook for 4 to 5 minutes or until pink, stirring once or twice: 2 pounds large shell-on shrimp (26⁄30 or larger), peeled and deveined, or 3 pounds unpeeled head-on shrimp (sharp “noses” or rostrums cut off)
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Step 5.
Transfer the shrimp to a bowl. Add to the skillet: ½ cup chicken stock or broth; ½ cup beer
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Step 6.
Bring to a boil over high heat and cook for 1 ½ to 2 minutes. Remove from the heat and return the shrimp to the skillet to heat through. Season with: 2 tablespoons minced parsley; 2 tablespoons lemon juice
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Step 7.
Serve with: Warm crusty bread