Who has a good recipe for BBQ shrimp?

BBQ Louisiana Shrimp

4 pounds fresh jumbo, head-on, shell-on Louisiana shrimp
4 sticks of unsalted butter (1 stick per pound of shrimp)
4 tablespoons Worcestershire sauce
1 cup granulated garlic powder
1 cup freshly ground black pepper
2 large sprigs fresh rosemary, stemmed and chopped
Juice of 1 large lemon
1 tablespoon hot sauce
Zest of 1 large lemon
1 tablespoon kosher salt
Sprigs of fresh rosemary, for garnish

BBQ Louisiana Shrimp

Preheat oven to 400ºF.

In a large cake pan or large aluminum foil roasting pan, add the head-on shrimp and place the sticks of butter among the shrimp. Drizzle the Worcestershire sauce around the shrimp along with an even distribution of garlic powder, black pepper, rosemary, lemon juice and hot sauce. Add the lemon zest and salt. Put the pan in the oven and once the butter melts remove the pan and stir the shrimp making sure they are covered in the spicy butter.

Bake for another 10 or 15 minutes until done. Test the largest shrimp for doneness and remove from the oven and keep warm.

To plate the dish, serve a portion of the grits with the head-on Louisiana shrimp and all the buttery juices surrounding. Garnish with a sprig of fresh rosemary and serve with lots of crusty French bread.

Roasted Corn Grits

4 ears fresh yellow corn on the cob
8 tablespoons softened butter, divided
1 yellow onion, diced
3 tablespoons minced garlic
2 cups yellow stone ground grits
Chicken stock
2 cups half and half, divided
Kosher salt
White pepper
Dash of hot sauce
4 large eggs
1 cup grated Parmigiano-Reggiano cheese

Roasted Corn Grits

Preheat the oven to 350ºF.

Shuck the corn and slow roast on a low open flame grill or a hot skillet. Once you begin to see browned kernels of the corn, it is done. Take a sharp knife and slice the corn from the cob a layer at the time finally getting down to the cob. Scrape the cob with the back of the blade to extract all of the milk from the corn.

In a large skillet on medium heat, melt 4 tablespoons butter and sauté the onions until translucent and add the corn kernels along with the garlic and continue cooking until done. Turn off the heat and set aside.

Make the grits according to your package directions, but make sure to use chicken stock instead of water. Make the grits to a stiff consistency, add 1 cup of the half and half along with the corn, onions and garlic. Cook on low until the grits combine and reach a thick consistency. Taste the grits and add salt and white pepper along with a couple of shakes of hot sauce to your desired taste level. Let cool to almost room temperature.

Beat the 4 eggs and add to the grits mixture, stirring vigorously to incorporate quickly. Add the grated Parmigiano-Reggiano cheese and stir. At this point the mixture should be creamy and not too stiff. If the mixture is too hard start adding half and half from the reserved one cup stirring until you have a loose thickness. Add 4 tablespoons of softened butter to a casserole dish and coat the bottom and sides. Add the grits.

Bake the grits uncovered for 20 to 30 minutes and watch closely until it browns slightly on top. Cover and keep warm for serving.

Corn Grits are a great side for BBQ Shrimp

Not claiming this to be the best by any means, but I find it to be pretty damn good and easy. Add butter, Worcestershire and lemon.

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Corn Grits are a great side for BBQ Shrimp

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Yes, I agree. I actually prefer the Zea corn grits recipe.


Zea Roasted Corn Grits

2 cups chicken broth
2 cups heavy cream
¼ stick butter
1 cup golden corn
1 cup yellow grits ( not instant)
Green onions for garnish
To grill corn, shuck off husk. Lightly butter corn cob and grill over charcoal or open fire until slightly blackened.

Cool corn and cut kernels from cob with sharp knife.

Bring chicken broth to a boil. Add heavy cream and return to boil.

Slowly whisk in the grits and then the corn.

Reduce heat to a simmer, cover, and cook 5 to 6 minutes.

Add salt and pepper to taste.

Garnish with thinly sliced green onions.

Lots of butter. Lots of garlic. Salt, wooster, pepper, lemon juice, parsley.

Touchdown.

Thanks all! Excellent responses! It’s why I love TD!

Thanks WillCover! Those look delish!

Judging by name you probably aren’t in the Northshore/St. Tammany area much but a local guy makes and sells a base, BBQ Shrimp Guy’s Base LINK, that is pretty quick, easy and damn good. I pretty much keep it stocked. At present you can only find it at the area Farmers Markets but wouldn’t be surprised to see it more widely available soon. I don’t know if I would ultimately rank it above the traditional recipes but it’s really close. Also can be used for other dishes as well.

ETA: looks like he ships now.

Mr. B’s is the best! However, recently I went to Brigtsen’s and had their BBQ Shrimp and it was awesome.