The Briny Lemon: Carolina Barbecue Shrimp

Most barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce, these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce.

Quick and simple pan-seared shrimp perks up with any kind of barbecue sauce, and you don’t need much—just enough to get a good coating on the shrimp. Add a little butter for a silky finish and serve as a main dish or appetizer plate.

For other shrimp recipes, see Fish and Seafood – Shrimp.

Makes 2-3 main dish servings

Ingredients

2 tbsp olive oil, divided
1 small shallot, finely chopped
1 garlic clove, finely chopped
1/3 cup cider vinegar
3 tbsp light brown sugar
2 tbsp yellow mustard
1 tbsp tomato paste
1 tbsp Worcestershire sauce
sea salt
freshly ground black pepper
3/4 lb medium shrimp (45-50 count)
1 tbsp unsalted butter
thinly sliced scallions and chopped flat-leaf parsley, for garnish

Prepared Shrimp

Preparation

Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add the shallot and garlic and sauté 2 minutes.
Add the vinegar and next 4 ingredients (through Worcestershire sauce) and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until reduced to 1/2 cup, 6-7 minutes. Remove from the heat.

Shallot and Garlic

Sauce Beginning to Cook

Cooked Barbecue Sauce

Heat a cast-iron skillet over medium-high heat and add the remaining 1 tablespoon of oil, swirling to coat. Season the shrimp with salt and pepper and sear until nearly cooked through, about 2 minutes total (depending on size), turning once.
Add the sauce to the pan, stirring until thickened, about 1 minute. Add the butter, stirring to incorporate.