A great Beer BBQ Shrimp recipe that everyone should try
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A great Beer BBQ Shrimp recipe that everyone should try
Posted by tigertown79 on 3/18 at 2:25 pm
Beer BBQ Shrimp

2 cups Margarine/butter
4 cups Italian Dressing
20 dashes Tabasco (I usually put 25)
Juice from 4 lemons
2 tbsp Cayenne
1 tbsp Basil
2 tbsp Garlic Salt
1 tbsp Paprika
2 tbsp Black Pepper
1 tbsp Tonys Chacheres seasoning (I use HOT Slap ya Mama)
1 miller lite- 12oz
Any size & quantity Shrimp (I prefer heads on and larger size shrimp)

1)Stir mixture well
2)Bring mix to Rolling Boil
3)Depending on size and heat it should take around 1 minute to boil shrimp and then turn off heat and let soak 1-2 minutes
(Can do over stove or outside on burner with Cast Iron Pot)

I usually do a couple batches with this mix and even include some corn at the end.



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Posted by HeadyMurphey on 3/18 at 2:31 pm to tigertown79
Shrimp boiled in Italian dressing and miller lite, yum!!

This post was edited on 3/18 at 2:32 pm

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Posted by rutiger on 3/18 at 2:33 pm to tigertown79
i thought you said there was beer in it?


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Posted by dustinm27 on 3/18 at 2:36 pm to tigertown79
how much shrimp do you normally use?


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Posted by tigertown79 on 3/18 at 2:49 pm to dustinm27
I mainly use bigger size shrimp that's usually around 13-15 count per pound and put in about 1lb at a time. But I have used smaller shrimp and put in around 2lb per boil. The good thing about this mixture is you can cook several batches of shrimp with it so really no need in doubling recipe.


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Posted by OldSouth on 3/18 at 3:07 pm to tigertown79
quote:

4 cups Italian Dressing


oh my.



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Posted by cbtullis on 3/18 at 3:31 pm to OldSouth
LINK


No need for any other recipe. It's the best there is and it turns out incredible every time



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Posted by ragincajun03 on 3/18 at 3:39 pm to tigertown79
I've used a similar recipe for shrimp before, though I wouldn't call it my BBQ shrimp b/c for that designation, I've used only used a recipe very similar to the Mr. B one someone linked above.

However, I do like to simmer shrimp in a similar sauce/gravy type mix, with a few differences:

1 - NO Italian dressing. I don't hate on dressing as a marinade like some do; however, I don't put it anywhere near seafood.

2 - Louisiana Hot Wing sauce instead of the dashes of Tabasco. Gives a hot sauce kick while also adding the thickening instead of using Italian dressing for such.

3 - Good, healthy beer with some color like Sierra Nevada Torpedo or even Abita Turbo Dog instead of Miller Lite.


I don't know what I would call it, other than marinated/simmered shrimp, but it is tasty.


This post was edited on 3/18 at 3:42 pm

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Posted by OTIS2 on 3/18 at 4:24 pm to tigertown79
Ain't nobody going to eat it, but I'll post it any damn way...from the Recipe Thread:


OTIS2’s Take on Prudhomme's BBQ Shrimp

First of all, Paul's recipe in La Kitchen is one of the best .Having said that, I made my own changes. I don't measure much but I wrote this down the other day for a friend who threatened to kill himself if I didn't share the recipe with him.

INGREDIENTS:
2 lbs head on large/jumbo shrimp(9-12 ct)
2 sticks unsalted butter
1/2 cup shrimp stock
1/4 cup good beer
3 T Worcestershire sauce
1 t black pepper
1 t red pepper
1 t crushed red pepper
1/2 t each, dried basil, oregano, thyme and rosemary
3 cloves crushed, fresh garlic
2 green onions, minced
3 T Italian parsley, minced
3 T brown sugar
1 lemon, sliced thin

METHOD:
Melt butter in a sauce pan; add garlic and sauté 1 minute over med. heat. Add all dry seasonings, then stock, beer, and green onions. In a baking dish, place shrimp in one layer if possible. Pour the sauce over the shrimp, top with parsley and lemon slices. Put in a preheated 425 degree oven for 5 minutes. Remove from oven, turn the shrimp and place back in oven until the shrimp are fully pink, but do not overcook. Total cooking time will be 10 minutes or less depending on the size of the shrimp. Serve with good bread for dipping in the sauce, of course. Recipe can be multiplied easily.
Tip: Clean the shrimp by pinching the eyes off and removing the whiskers.




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Posted by plawmac on 3/18 at 5:56 pm to OTIS2
I'll try Otis'. I'll pass on anything that has 4 cups of freaking Italian dressing.


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Posted by OTIS2 on 3/18 at 7:44 pm to plawmac



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Posted by tigertown79 on 3/18 at 8:07 pm to OTIS2
I thought the same thing about recipe calling for 4 cups of Italian dressing but it turns out great. Don't knock it till you try it!!


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Posted by OTIS2 on 3/18 at 8:09 pm to tigertown79
Go peak in the Recipe Book under the shrimp recipes.


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Posted by nikinik on 3/19 at 7:27 am to tigertown79
Great BBQ shrimp recipes have you melting/incorporating your butter one tablespoon at a time so that it can properly emulsify.


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Posted by OTIS2 on 3/19 at 7:36 am to nikinik
If you're doing a stove top method, that is a good point. If you're baking, that isn't possible.


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