New Orleans–style barbecued shrimp, called “barbecue” even though they have nothing to do with smoke or a grill, are usually prepared in the oven. We do ours in a big hot pot on the stove because this dish is all about the buttery, garlicky sauce. Mass quantities of crusty French bread are required for sopping. We plunk the big pot in the middle of the table and go to town. It’s an exceptionally good time tearing into long baguettes and washing everything down with plenty of cold white wine. Sometimes, we remember the salad.

　　

Ingredients

makes 6 servings

　　1/4 cup bottled smoke

　　1/4 cup kosher salt

　　2 pounds large shrimp (16 to 20 count), peeled and deveined

　　

For the BBQ Garlic Sauce

8 tablespoons (1 stick) butter, melted

　　1/4 cup olive oil

　　1/4 cup fresh lemon juice

　　2 tablespoons Worcestershire sauce

　　2 tablespoons hot pepper sauce

　　6 garlic cloves, minced

　　Black pepper to taste

　　

Step 1

COMBINE 1 quart of cold water, the bottled smoke, and salt in a large bowl. Stir to dissolve the salt.

　　

Step 2

ADD the shrimp to the bowl, cover, and chill for about 30 minutes. Drain, pat the shrimp dry, and discard the brine.

　　

Step 3

While brining the shrimp, Combine all the ingredients for the BBQ Garlic Sauce in a small bowl.

　　

Step 4

TOSS the sauce with the brined shrimp. To make ahead, cover and refrigerate, then cook the shrimp just before serving.

　　

Step 5

To cook the shrimp, Heat a large cast-iron skillet or enamel-coated cast-iron pot over high heat until piping hot. Carefully place the shrimp in the pot and cook, stirring frequently, until pink and opaque throughout, 3 to 5 minutes depending upon the size of the shrimp. Avoid overcooking the shrimp because they will turn rubbery in a hurry.

　　Cheater BBQ