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Started By
Message
Does anyone have the Frank Davis bbq shrimp recipe?
Posted on 6/12/11 at 2:51 pm
Posted on 6/12/11 at 2:51 pm
I can't find it on the internet and would really like to make some tonight.
2
Posted on 6/12/11 at 2:53 pm to sloopy
its not on wwltv.com?
Posted on 6/12/11 at 3:09 pm to Cosmo
No, I could not find his on there. I know it's in his cook book but I don't feel like going to buy it.
Posted on 6/12/11 at 3:29 pm to sloopy
This is it. Someone re-wrote the instructions in their own words, but it is basically the same. For sure the ingredients are the same except Davis specifies Kraft Zesty Italian dressing. (I have the book to compare them.)
Barbecued Shrimp a La Bourbon
Ingredients
2 lb shrimp (deveined)
2 cup barbecue sauce (prepared)
6 tbsp lemon juice
2 tsp dill weed
2 tbsp worcestershire sauce
16 oz italian salad dressing (bottled)
3 tbsp bourbon
Method
1 Best with the shells. Chill the shrimp before starting prep.
2 Make marinade by blending the barbecue sauce, lemon juice, dill weed, Worcestershire sauce, salad dressing and bourbon over low heat for 10 minutes, uncovered.
3 Cool the marinade and pour it over the shrimp and refrigerate for a minimum of four hours. The longer the better.
4 Cook on the grill for about 5 minutes turning once.
5 Heat the marinade and use it as a dipping sauce, laced with a little Tabasco sauce.
LINK
Barbecued Shrimp a La Bourbon
Ingredients
2 lb shrimp (deveined)
2 cup barbecue sauce (prepared)
6 tbsp lemon juice
2 tsp dill weed
2 tbsp worcestershire sauce
16 oz italian salad dressing (bottled)
3 tbsp bourbon
Method
1 Best with the shells. Chill the shrimp before starting prep.
2 Make marinade by blending the barbecue sauce, lemon juice, dill weed, Worcestershire sauce, salad dressing and bourbon over low heat for 10 minutes, uncovered.
3 Cool the marinade and pour it over the shrimp and refrigerate for a minimum of four hours. The longer the better.
4 Cook on the grill for about 5 minutes turning once.
5 Heat the marinade and use it as a dipping sauce, laced with a little Tabasco sauce.
LINK
This post was edited on 6/12/11 at 3:33 pm
Posted on 6/12/11 at 3:45 pm to Stadium Rat
He actually has a more traditional bbq shrimp That you can make with franks own blend of seasoning. If you ever see that seasoning in a louisiana grocery store I suggest picking it up, it is really good additive for a lot of things
Posted on 6/12/11 at 3:53 pm to Tigercat
The recipe above is from his Seafood Notebook. Maybe the more traditional one is in a later book.
Posted on 6/12/11 at 4:08 pm to sloopy
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