Barbecued Shrimp with Sautéed Greens Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 1 cup Worcestershire sauce
  • ¼ cup fresh lemon juice
  • 2 tablespoons hot sauce
  • 10 medium garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 3 sticks unsalted butter
  • 1¼ pounds 21- or 25-count shell-on shrimp
  •  Greens
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, very thinly sliced
  • ¼ teaspoon dried red pepper flakes
  • 12 cups roughly chopped hardy greens (such as collards, kale or spinach), tough stems removed
  • ½ teaspoon kosher salt
Directions
  1. Poach the shrimp: In a medium saucepan set over medium heat, add the Worcestershire sauce, lemon juice, hot sauce, garlic, rosemary and salt. Bring the mixture to a gentle simmer and cook until the sauce is reduced by half and begins to thicken, about 15 minutes. Add the butter, 1 tablespoon at a time, whisking constantly until each piece is melted and the sauce begins to thicken. Reduce the heat to medium-low so that the liquid is barely simmering. Add the shrimp to the sauce and cook until the shrimp are just cooked through, about 5 minutes.
  2. Cook the greens: In a large skillet set over medium-high heat, add the olive oil, garlic and red pepper flakes. Cook, stirring often, until the garlic is fragrant, 30 seconds to 1 minute. Add half of the greens to the skillet and use tongs to turn the greens until they start to wilt, 1½ to 2 minutes. Add the remaining greens and continue to occasionally turn the greens until they have all wilted, about 2 minutes more. Turn off the heat and sprinkle with the salt. Divide the greens among 4 plates and top each with some shrimp. Serve with a small bowl on the side for the shrimp shells.