re: My Moms BBQ SHRIMP go so hard. Forget Ramsey

quote:

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I'll get hammered for asking this, but does anyone make BBQ shrimp with the shrimp peeled ahead of time? I'll eat it any which way, but my family wants it deveined.

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One thing you could do is buy the fresh head on shrimp, peel, take off heads and devein. Use the peels and heads to make a stock. Then use that stock when you are cooking the shrimp. Maybe reduce the wine a little or add a little extra cream to make sure it’s not too thin. That would help keep that flavor in while having peeled and deveined shrimp in the final product.

Edit: damn, beat by 10 minutes.