Mike Lata wants you to get dirty. At The Ordinary, Lata's second restaurant in Charleston, South Carolina, and one of the city's buzziest openings of the year, Lata serves a hedonistic version of barbecued shrimp loaded with butter. Lata makes the sauce with a hefty pour of sorghum-sweetened, bourbon-barrel-aged Worcestershire sauce, lemon juice, fresh rosemary and an eyebrow-raising handful of garlic cloves. He serves the shrimp over quick-sautéed greens to counter the richness of the New Orleans-inspired barbecue sauce. Our recommendation: Save extra sauce for drizzling over poached eggs and toast tomorrow morning.
Barbecued Shrimp with Sautéed Greens
Recipe adapted from Mike Lata, The Ordinary, Charleston, SC
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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
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
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.
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