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
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Ingredients
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2 tablespoons
olive oil, divided
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1
small shallot, finely chopped
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1
garlic clove, finely chopped
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1/3 cup
cider vinegar
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2 tablespoons
yellow mustard
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1 tablespoon
tomato paste
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1 tablespoon
Worcestershire sauce
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1 pinch
sea salt
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1 pinch
freshly ground black pepper
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3/4 pound
medium shrimp
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1 tablespoon
unsalted butter
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1/4 cup
chopped scallions and parsley, for garnish
Directions
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Heat and saucepan over medium heat and add 1 tablespoon olive oil. Add the shallot and garlic and sauté 2 minutes.
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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.
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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.
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Add the sauce to the pan, stirring until thickened, about 1 minute. Add the butter, stirring to incorporate.
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Transfer to a platter and garnish with scallions and parsley. Serve right away.
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