Rosedale Rosemary BBQ Shrimp
In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola oil, then sweat shallots and garlic for 2-3…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Cooking tools:
- Saucepan
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Microplane
- Serving bowl
- Refrigerator
- Airtight container
Ingredients
- 1 Tablespoon cracked black pepper
- 1 Tablespoon fresh rosemary, picked off the stem and roughly chopped
- 1 teaspoon canola or olive oil
- 2 Tablespoons minced shallots
- 2 Tablespoons minced garlic
- ½ cup Worcestershire sauce
- ½ cup Crystal hot sauce or less if using Tabasco
- 1 quart beer
- Juice and zest of 1 lemon
- 1 ½ lb head-on peeled shrimp (can remove some of the heads, if preferred)
- 2 Tablespoons oil – canola or pure olive (not extra virgin)
- Salt, pepper
- 4-6 Tablespoons butter
- 2 Tablespoons chopped parsley (optional)
- 3 Tablespoons sliced scallion
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