New Orleans‚Äô Grand Isle Fresh Seafood specializes in seafood served every which way and beer from locals like Abita and NOLA. Here, chef Mark Falgoust combines the two in a savory plate of shrimp for one that comes together in minutes (best to prep your ingredients ahead of time; the shrimp cooks quickly). Mop up the extra juice with a heel of crusty French bread.
- 5 jumbo shrimp, heads and tails on
- salt to taste
- ¬Ĺ teaspoon black pepper, plus additional to taste
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon olive oil
- 1 tablespoon chopped garlic
- 4 ounces Abita Amber, room temperature
- 2 ounces Worcestershire sauce
- 2 ounces Crystal hot sauce
- juice of 1 lemon
- 4 ounces unsalted butter
• Set a large skillet over high heat, and season the shrimp with salt, pepper and rosemary. Add the olive oil to the pan, then add the shrimp. Cook 1 minute; turn the shrimp over and add the garlic. Cook 1 minute, being careful not to burn the garlic.
• Deglaze the pan by adding the beer. Add the Worcestershire, hot sauce and lemon juice; bring to a boil and let cook until the liquid reduces by ½. Whisk in the butter 1 tablespoon at a time. Season with ½ teaspoon black pepper and salt to taste and serve.