Recently, South Carolina chef Geoff Rhyne launched a hot sauce that has added yet another favorite recipe to our list.
We absolutely love it with this barbecue shrimp recipe. Here Chef Rhyne’s peppery sauce gives the perfect kick to the sweet shrimp. Make sure to sop up all that savory gravy with thick, crusty slices of sourdough bread.
Red Clay BBQ Shrimp
1 tablespoon grapeseed oil
3/4 pounds large shrimp, deveined
1 tablespoon garlic, minced (about two large cloves)
2 teaspoon fresh rosemary, chopped
3 ounces Red Clay Original Hot Sauce
2 tablespoons Worcestershire
6 ounces butter
Salt and pepper to taste
Heat large skillet over medium heat until hot. Add the oil, followed by the garlic, rosemary and shrimp to the pan. Season with salt and pepper and cook the shrimp for about 3 minutes per side.
Remove shrimp from the pan and add in Red Clay Hot Sauce and Worcestershire. Simmer over medium heat until sauce is reduced by half about 5 to 7 minutes.
Add the shrimp back into the pot. Cook just long enough to heat the shrimp through and then stir in butter until sauce is well incorporated.
Divide the shrimp between dinner bowls, top with the sauce, serve with grilled sourdough bread.
Ryan Hughley is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen’s staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she’s not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously.