A dish so good you just can’t wait to get your hands all messy?
Times Test Kitchen intern MariaSole Kaine thinks the peel-'n'-eat shrimp at the Hungry Cat in Hollywood is just such a dish. “The shrimp are crunchy and packed with flavor,” she says. “The seasoning is the perfect mix of hot and salty, and the parsley gives it a really nice fresh flavor.”
The order includes half a pound of large Mexican white shrimp, steamed in a spicy beer reduction and served at the restaurant on brown paper squares with a side of cocktail sauce. Have your napkins ready.
In a medium bowl, toss the shrimp with the contents of 1 can of beer. Cover and refrigerate 1 to 2 hours.
In a small bowl, combine the Old Bay, paprika, celery salt, kosher salt, cayenne pepper and ground ginger. Set aside.
With a sharp knife, cut the head of garlic (with the peel) in half crosswise. In a large stockpot heated over medium heat, add 2 tablespoons olive oil. Add the chopped onion, all of the garlic, the rosemary and chile de arbol and cook, stirring occasionally, until softened, about 10 minutes. Add 3 tablespoons of the spice blend and the juice of 1 lemon, stirring. Add the remaining beer and reduce the liquid by three-fourths over high heat, about 20 minutes.
Drain the shrimp and add them to the pot. Cover the pot, and steam just until the shrimp are cooked, 4 to 5 minutes over high heat. The shrimp will be ready when they turn white; be careful not to overcook them.
Remove the shrimp to a large baking sheet with sides and drizzle with remaining olive oil. Sprinkle over more of the spice blend to taste (we used 2 tablespoons). Sprinkle with the parsley and the juice from the remaining lemon. Serve immediately.
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