Hot, sweet, and smoky are these Gulf Coast Shrimp, which have jumped from the proverbial frying pan to the fire, since traditionally the shrimp would be sautéed, not grilled. Put tradition aside for these-they're great!
1 1/2 pounds shrimp, jumbo, peeled and deveined, shells reserved
1 cup bottled clam broth, chicken broth, or water
8 tablespoons butter, unsalted (1 stick)
6 cloves garlic, minced
4 scallion, both white and green parts, trimmed and finely chopped
1 to 2 tablespoons hot sauce, such as Tabasco or other Louisiana-style hot sauce
1 tablespoon worcestershire sauce
2 bay leaves
2 teaspoons cayenne pepper
2 teaspoons paprika, sweet
2 teaspoons thyme, dried
2 teaspoons oregano, dried
1 1/2 teaspoons salt
1 teaspoon black pepper, freshly ground
3/4 cup dark cane syrup (see note)
1. Combine the shrimp shells and clam broth in a medium-size saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly reduced and well flavored (the shrimp shells will turn orange), 10 to 15 minutes. Strain the broth into another medium-size saucepan; you should have about 3/4 cup.
2. To the shrimp broth add the butter, garlic, scallions, Tabasco, Worcestershire sauce, bay leaves, cayenne, paprika, thyme, oregano, salt, black pepper, and syrup. Bring to a boil over medium heat and cook, uncovered, until thick, syrupy, and richly flavored, about 10 minutes. Remove from the heat and let cool to room temperature.
3. Meanwhile, rinse the shrimp under cold running water, then drain and blot dry with paper towels.
4. Add the shrimp to the cooled marinade in the saucepan and toss to coat. Cover and let marinate, in the refrigerator, for 2 to 4 hours.
5. Preheat the grill to high.
6. When ready to cook, oil the grill grate. Remove the shrimp from the marinade, reserving the marinade. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with 2 to 3 tablespoons of the reserved marinade while cooking.
7. Transfer the shrimp to a serving platter. Bring the remaining marinade to a boil in its saucepan over medium heat. Pour over the shrimp and serve immediately.
Serves 6 to 8 as an appetizer, 4 as an entrée with a fresh salad
