Eric Kelley, executive chef ~scape
September/October 2008
- 12 jumbo shrimp, raw and peeled
- 1 pinch kosher salt
- 1 pinch fresh black pepper
- 1 pinch Cajun spice
- 1 tablespoon olive oil
- 1/2 ounce lemon juice
- 1/2 ounce Worcestershire sauce
- 1 ounce Frank's hot sauce
- 4 ounces amber beer
- 4 ounces butter, diced
- 8 ounces cheddar grits
Place shrimp on a plate, and season with salt, pepper and Cajun spice. Heat olive oil in pan over medium heat. Carefully place shrimp in pan, and cook for 1 to 2 minutes; flip and cook for another 1 to 2 minutes. Remove and place on a paper towel–lined platter. Degrease pan. Place pan back over heat, and add lemon juice, Worcestershire, hot sauce and beer. Reduce sauce by 85 percent, then whisk in butter. Turn off heat. Add shrimp to sauce and let coat for 1 minute.
