Peel-and-Eat Shrimp with Barbecue Spices Recipe

Peel-and-Eat Shrimp with Barbecue Spices Recipe

  • 1 1/2 tablespoons sweet Pimenton de la Vera (Spanish smoked paprika)
  • 1 tablespoon ancho chile powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 garlic cloves, coarsely chopped
  • 2 pounds large shrimp, deveined but not shelled
  • 1/2 cup vegetable oil
  • 2 tablespoons unsalted butter
  • 4 scallions, thinly sliced
  1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.
  2. Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.
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