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Author Notes: 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
- 2 tablespoons olive oil, divided
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- 1/3 cup cider vinegar
- 2 tablespoons yellow mustard
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 3/4 pound medium shrimp
- 1 tablespoon unsalted butter
- 1/4 cup 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.