Moat barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste, for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce.
Quick and simple pan-seared shrimp perk up with any kind of barbecue sauce. And you don’t need much—just enough to get a good coating on the shrimp, then add a silky finish with a little butter. Serve as a main dish or appetizer plate.
—Pamela Steed Hill
olive oil, divided
small shallot, finely chopped
garlic clove, finely chopped
freshly ground black pepper
chopped scallions and parsley, for garnish
Heat and saucepan over medium heat and add 1 tablespoon olive oil. Add the shallot and garlic and sauté 2 minutes.
Add the vinegar and next 4 ingredients (through Worcestershire sauce) and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until reduced to 1/2 cup, 6-7 minutes. Remove from the heat.
Heat a cast-iron skillet over medium-high heat and add the remaining 1 tablespoon of oil, swirling to coat. Season the shrimp with salt and pepper and sear until nearly cooked through, 2-3 minutes total (depending on size), turning once.
Add the sauce to the pan, stirring until thickened, about 1 minute. Add the butter, stirring to incorporate.
Transfer to a platter and garnish with scallions and parsley. Serve right away.