Ingredients
3 tablespoons olive oil
20-24 large shrimp, deveined, tails on
Salt and pepper
1 rib of celery with leafy tops, finely chopped
1 large shallot, finely chopped
1 jalapeño pepper, seeded and finely chopped
5-6 cloves garlic, crushed and chopped or grated
1 large fresh bay leaf
2 shots bourbon
1 cup beer
About 1 tablespoon Worcestershire sauce
About ¼ cup hot sauce (Rach’s go-to is Frank’s)
½ cup
(recipe below) or seafood stock
3 tablespoons butter
Juice of 1 lemon
2 tablespoons thyme leaves
4 scallions, whites and greens, chopped or thinly sliced
Preparation
Heat 2 tablespoons olive oil in large pan over medium-high to high heat, add shrimp and sear 2 minutes, then turn, season with salt and pepper, cook a minute more, and remove from pan. Add another turn of oil to the pan and add the minced celery, shallots, jalapeño pepper, garlic, and bay leaf; stir 2 minutes, then pull pan away from flame to add bourbon, return to heat, add beer and reduce a minute. Add Worcestershire, hot sauce, and stock and reduce by half, then swirl in butter. Add shrimp back to pan and turn to coat. Cook shrimp through 2 minutes more and douse with lemon juice, then transfer to platter and top with thyme and scallions to serve.
