re: Motorboat's BBQ Shrimp Thread

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I've never had this

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You need to try it.

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looks like a wet mess.

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It is, but so are ribs, wings, squirters, etc. and I don't stay away from those.

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Why is it called BBQ shrimp?

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Listen to Artie

Fun fact, the color orange was named after the fruit. Or vice versa, I can't ever remember.

Since one great poster is no longer around to post this, I'll post for him. From the Recipe Collectin:

Kajungee's BBQ Shrimp

DO NOT REMOVE THE HEADS ... they add alot of depth to the sauce.heads can be removed before serving.

8 to 12 FRESH jumbo shrimp - Heads on.
1 1/2 stick cold unsalted butter -cut in cubes
3 tsp course ground black pepper
2 tsp Cajun seasoning
5 Tbs lea and parrians
3 Tbs chopped garlic
6 Tbs water or seafood stock
Juice of one lemon
1/2 tsp cayenne
1/2 tsp paprika
3 bay leaves
1 Tbs chopped chives
1/4 cup heavy cream

Cut the whiskers of the shrimp- keeps them from getting tangled

In a sauté pan put half a stick of butter and sauté garlic over medium/high heat

Add all ingredients except remaining butter, lemon juice and shrimp

When ingredients are combine add shrimp tossing until well coated and shrimp turn pink (cooked)

Remove shrimp into colander reserving liquid in pan

Turn heat to medium and add remaining butter a little at a time, stirring constantly. When butter is melted continue to stir and reduce liquid until it thickens and becomes very smooth.

Add lemon juice and cook for 1 minute

Add cream while stirring constantly for 3 minutes

Place shrimp in a dish and pour sauce over shrimp.

Serve with French bread for dipping

Multiply ingredients for each serving