Filipino Cajun chef Cristina Quakenbush gives classic New Orleans barbecue shrimp a Filipino point of view with the addition of soy sauce, calamansi juice, ginger, and banana ketchup.
Ingredients
- 3/4 cup amber beer (such as abita amber) (from 1 bottle)
- 1/3 cup soy sauce (such as silver swan)
- 2 tablespoons hot sauce (such as crystal or louisiana)
- 1 tablespoon banana ketchup, such as jufran (optional)
- 1 tablespoon finely chopped garlic (from about 3 garlic cloves)
- 1 tablespoon finely chopped fresh ginger (from 1 [2-inch] piece)
- 1 tablespoon creole seasoning (such as tony cachere’s)
- 1 teaspoon coarsely ground black pepper
- pinch of cayenne pepper
- 2 pounds large deveined raw (16/20) shrimp, shell-on
- 1/4 cup calamansi juice or lemon juice
- 1 cup (8 ounces) unsalted butter, cubed
- 4 large scallions, finely chopped (about 3/4 cup)
- warm crusty baguette or cooked jasmine rice
Instruction
- Combine beer, soy sauce, hot sauce, banana ketchup (if using), garlic, ginger, Creole seasoning, black pepper, and cayenne pepper in a large, deep skillet. Cook over medium-high, stirring often, until boiling, 1 to 2 minutes.
- Add shrimp and calamansi juice to skillet, and cover with lid. Reduce heat to low, and simmer until shrimp are cooked through, 3 to 5 minutes. Remove lid, and transfer shrimp to a large bowl.
- Slowly whisk cubed butter into sauce in skillet, 1 piece at a time, until sauce is creamy and butter is melted. Pour sauce over shrimp in bowl, and top with scallions. Serve immediately with a warm crusty baguette or jasmine rice.
