Butterflied “Grilled” Shrimp (Camarones Zarandeados)

Name: Butterflied “Grilled” Shrimp (Camarones Zarandeados)
Cook time: 45 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 1/2 pounds extra-large (21/25 per pound) or jumbo (16/20 per pound) shell-on shrimp (see headnote); 2 teaspoons lime juice, plus lime wedges, to serve; Kosher salt; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; ½-1 teaspoon hot sauce, such as Valentina or Cholula; 1/2 teaspoon granulated garlic; 2 tablespoons grapeseed or other neutral oil, divided

By Paola Briseño-González - Friend of Milk Street

By Rose Hattabaugh

4 Servings

45 minutes plus marinating

Free

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Restaurante Bar Fernando, a casual outdoor eatery in the town of San Vicente in the state of Nayarit, Mexico, specializes in simple but expertly grilled seafood. With this recipe, food writer and recipe developer Paola Briseño-González replicates the restaurant’s deliciously briny, savory camarones zarandeados, or butterflied grilled shrimp. For ease and to make cooking doable no matter the season, she uses a cast-iron skillet. The pan’s steady, even heat delivers charring that mimics the smokiness of an outdoor grill. Before you toss the shrimp into the skillet, it’s a good idea to turn on the hood and/or open a window, as searing generates some smoke. It’s worth seeking out head-on, shell-on shrimp for this, as they are wonderfully succulent and full of flavor. If, however, they’re not an option, standard shell-on shrimp work nicely. So that butterflying isn’t too laborious, be sure to use ones that are at least 21/25 in size (the numbers indicate there are 21 to 25 shrimp per pound); 16/20s work, too. Serve with lots of napkins and ice-cold beer.

4

Servings

Tip

Don’t add the shrimp to the pan until the pan is smoking hot. High heat is key to getting a good, flavorful sear on the shells and doing so quickly so the shrimp remain tender and juicy.

45 minutes

plus marinating

1 1/2 pounds extra-large (21/25 per pound) or jumbo (16/20 per pound) shell-on shrimp (see headnote)

2 teaspoons lime juice, plus lime wedges, to serve

Kosher salt

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

½-1 teaspoon hot sauce, such as Valentina or Cholula

1/2 teaspoon granulated garlic

2 tablespoons grapeseed or other neutral oil, divided

Ingredients

1½

pounds extra-large (21/25 per pound) or jumbo (16/20 per pound) shell-on shrimp (see headnote)
2

teaspoons lime juice, plus lime wedges, to serve
Kosher salt
1

tablespoon tomato paste
1

tablespoon Worcestershire sauce
½-1

teaspoon hot sauce, such as Valentina or Cholula
½

teaspoon granulated garlic
2

tablespoons grapeseed or other neutral oil, divided

Directions

01

Butterfly each shrimp by inserting the tip of a sharp paring knife along the inside curvature at the base of the head, if using head-on shrimp, or at the head end if using standard shrimp; cut along the length of the shrimp to the tail end, but stop short of slicing all the way through so the shrimp is not fully split in 2. Leave the tail intact. Remove and discard the vein, if present, then open up the shrimp, laying it cut sides against the work surface and gently press with your fingers until the hinged side of the shell cracks.
02

In a wide, shallow dish, such as a pie plate, toss the shrimp with the lime juice and 1 teaspoon salt. Set aside at room temperature for 15 to 20 minutes.
03

In a small bowl, stir together the tomato paste, Worcestershire, hot sauce and garlic. Rub the mixture onto the shrimp, coating all sides. Cover and refrigerate for at least 1 hour or up to 3 hours.
04

In a 12-inch cast-iron skillet over high, heat 1 tablespoon oil until barely smoking. Add half of the shrimp and cook, occasionally stirring, until the interiors are opaque and the exteriors are nicely charred, about 5 minutes. Transfer to a platter. Using the remaining 1 tablespoon oil, cook the remaining shrimp in the same way. Serve with lime wedges.