BBQ shrimp

Try the one in Paul Prudhome's first book....add a few tablespoons of brown sugar to the seasoning mix for a "sweet/hot" flavor that works.Also, I prefer finishing the dish in the oven instead of on the stove top.

ok, here is the one that I use. Think I jacked it from somewhere a few years back, but of course you will adjust it as I adjusted it. Sorry for lack of actual measurements, I do most of it by taste.

Lots of Garlic, Butter (2 sticks), Cream, 1 Beer, Safood Broth, cayenne Pepper, thyme, oregano, rosemary, Parsley, Cane Syrup, Lemon Juice, Paprika, Chili Powder

Most of the seasonings are in small amounts, 2 tsp or less. The Syrup is at least 2 TBSP as is the lemon juice. The Cream and beer should be mixed 1:1 ratio.

I usually melt down the butter and throw in the fresh garlic, DO NOT OVERCOOK THE GARLIC!!

I like the put the sauce in the pan and cook the shrimp over a charcoal grill. I think it adds more flavor, but whatever. I don't remove the shell, but butterfly the shrimp while in the shell.

Sorry if it is confusing, but I wing it most of the time with just taste testing. It is easy to use too much pepper for most taste. If you don't have cream on hand use Evap Milk. If you need more clarification ask.

2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't whine. DO NOT use margarine! Real butter only.)
2 tablespoons Creole seasoning, to taste; OR
2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 tablespoons chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5 - 10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 - 4 tablespoons chopped parsley
2 teaspoons fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on
[This feeds 8-10 people, BTW ... cut it in half if you need to.]
Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes.

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da sauce!

Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this is a special treat. Don't eat this all the time if you want to live. But hey, every now and again ... LIVE!

It's kind of a once a year dish for me and I eat more dipped french bread than shrimp.

My wife's favorite food in the world in BBQ shrimp. We found a mix that you combine with 2 lbs of WHIPPED butter(the real stuff and whipping it does matter) and we like lots of lemon. Good, hot french bread is a must. The only store we've ever found it in was Langenstein's in N.O. Now we just get it on-line.

BBQ Shrimp

Lay out as many shrimp as you can fit in a pyrex with heads and shells on. Buy the biggest shrimp you can find. This is good for those big arse jumbos that can be a little tough.

melt several sticks of butter and pour over or just break up sticks which is what I normally do. The oven will melt them. Add few dashes worchestershire and a few cloves chopped garlic then cover the top with a heavy layer of black pepper. You can't put enough. Cover with foil and bake in oven for about 15 minutes then uncover and let finish a few more minutes until shrimp are cooked.

The heads are essential because the fat from them melts and mingles with the sauce.

Tie a bib on and eat not forgetting to suck the heads like crawfish. Fresh french bread for dipping.

This is pretty much Pascale's Manale recipe.

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but I use half butter and half olive oil

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I usually use some olive oil as well, and I've experimented with some marinades and salad dressings as well, just to see what it's like.

It never turns out bad.

I've heard from good authority, that Manale's uses margarine and not butter.

If you've ever had them there, you can sort of tell, by how clear the sauce is (no butter solids).

I use the Mr. B's recipe:

Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

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I've heard from good authority, that Manale's uses margarine and not butter.

If you've ever had them there, you can sort of tell, by how clear the sauce is (no butter solids).

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I don't know but when whipped butter starts melting in the pan it's about a clear it gets.