Filipino New Orleans BBQ Shrimp

Ingredients

• 3/4 cup amber beer (such as Abita Amber) (from 1 bottle)
• 1/3 cup soy sauce (such as Silver Swan)
• 2 tablespoons hot sauce (such as Crystal or Louisiana)
• 1 tablespoon banana ketchup, such as Jufran (optional)
• 1 tablespoon finely chopped garlic (from about 3 garlic cloves)
• 1 tablespoon finely chopped fresh ginger (from 1 [2-inch] piece)
• 1 tablespoon Creole seasoning (such as Tony Cachere’s)
• 1 teaspoon coarsely ground black pepper
• Pinch of cayenne pepper
• 2 pound large deveined raw (16/20) shrimp, shell-on
• 1/4 cup calamansi juice or lemon juice
• 1 cup (8 ounces) unsalted butter, cubed
• 4 large scallions, finely chopped (about 3/4 cup)
• Warm crusty baguette or cooked jasmine rice

Steps

1. Combine beer, soy sauce, hot sauce, banana ketchup (if using), garlic, ginger, Creole seasoning, black pepper, and cayenne pepper in a large, deep skillet. Cook over medium-high, stirring often, until boiling, 1 to 2 minutes.
2. Add shrimp and calamansi juice to skillet, and cover with lid. Reduce heat to low, and simmer until shrimp are cooked through, 3 to 5 minutes. Remove lid, and transfer shrimp to a large bowl.
3. Slowly whisk cubed butter into sauce in skillet, 1 piece at a time, until sauce is creamy and butter is melted. Pour sauce over shrimp in bowl, and top with scallions. Serve immediately with a warm crusty baguette or jasmine rice.