Serves 4

New Orleans-style barbecue shrimp is actually not barbecued at all. Instead, the shrimp are seared and cooked in a rich and spicy butter sauce flavored with Cajun seasoning. Serve the shrimp with plenty of rice, a crusty loaf, or both to mop up the sauce. You won’t want to leave a drop behind.

1 cup (2 sticks) unsalted butter, cut into pieces

2 pounds shrimp, peeled and deveined

6 cloves garlic, finely chopped

2 tablespoons Cajun seasoning

¼ cup Worcestershire sauce

2 cups (2 bottles) clam juice

1 cup lager or other lighter beer

6 scallions, thinly sliced

Lemon wedges (for garnish)

1. In a large skillet over high heat, melt 1 tablespoon of the butter. Working in batches, place shrimp in a single layer in the skillet. Cook for 2 minutes on 1 side. Transfer to a plate. Add another tablespoon butter, cook the remaining shrimp, and transfer to a plate.

2. Reduce heat to medium high. Add garlic and Cajun seasoning. Stir in Worcestershire sauce, clam juice, and beer. Cook for 5 minutes or until reduced by ⅔.

3. Slowly stir in remaining butter. Return shrimp to pan and cook for 4 minutes or until opaque and cooked through. Sprinkle with scallions and garnish with lemon wedges. Serve with white rice or a crusty loaf. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com