Best BBQ shrimp recipe?

Not emerils. That's all I got.

The best? I have no idea.

I haven't made this in many years, but it was good.


For every pound of head on shrimp:

1 or two thinly sliced lemons and/or lemon juice
1 Tbs Worcestershire
1 stick of butter
minced garlic
lots of cracked black pepper
cayenne pepper
salt to taste
green onion at the end

Wash shrimp and place in shallow glass baking dish or roaster. Cover with pats of butter and lemon. Mix other ingredients and pour on top. Place in 350 degree oven and bake until done, maybe 20 minutes.

Alternatively, this one is done in a skillet:
Mr. B's Barbecued Shrimp

Recipe Book. Mine.

Really when I use this I turn out as good or better product than when I follow a recipe. You have to add a good bit of worstereshire now. Used to you didn't. And of course a years supply of butter. It's all about the butter really.

It's good and easy. I picked up a pouch and 3lbs of jumbos from Avery's just yesterday. Goona BBQ them this evening with some half shelled Redfish.

quote:

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Not emerils. That's all I got.

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Wrong! Emeril's is legit. Is it different? Certainly, but that doesn't make it bad. It's killer stuff

John Currence's recipe is one of the best I've had. LINK

20 head-on unpeeled shrimp
1 1/2 teaspoon salt
2 teaspoons freshly ground pepper
2 tablespoons pure olive oil
1 tablespoon bacon fat
2 shallots, sliced
4 cloves garlic, thinly sliced
2 teaspoons black peppercorns
1 lemon sliced (leave rind on)
10 oz Worcestershire Sauce
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
2 teaspoons red pepper flakes
2 dried bay leaves
1/2 cup dry white wine
3/4 cup veal stock
3 tablespoons unsalted butter
3 tablespoons heavy cream
1/2 cup unsalted butter, cold, cubed
3 tablespoons chopped flat-leaf parsley

Directions

To cook the shrimp: remove the shrimp heads and peel the shrimp, leaving the tails attached. Reserve the shells. Cut a groove down the spine of the shrimp to slightly butterfly. Sprinkle with salt and pepper, and set aside.

Heat the olive oil and the bacon fat in a saucepan over medium heat. Add the shrimp shells and heads; stir until they turn pink. Add the shallots and garlic; saute until they are fragrant and translucent. Stir in the black peppercorns, lemon, Worcestershire Sauce, rosemary, thyme, red pepper flakes, bay leaves, wine, and veal stock. Bring to a boil, lower the heat, and reduce by half, about 12 – 15 minutes. Strain the reduced stock and reserve.

In a large pan over medium heat, heat 3 tablespoons of butter until melted. Add the shrimp. Add the reserved shrimp stock to the pan. Bring to a simmer, and turn the shrimp once when they start to turn pink. Remove the shrimp. Simmer the sauce and reduce until it is thick and slightly syrupy. Swirl in the crime and combine completely. Whisk in the cold butter and combine completely. Fold in the parsley.

Serve on top of creamy cheese grits.

Tavalatim's recipe in the TD cookbook at the top of the page is amazing. Use all fresh ingredients and you can't go wrong.

I did some this week. Didn't want to deal with the mess of peeling them after so I peeled two lbs. to cook. Dusted with Tony's and onion salt. Threw 5 table spoons of butter, 3 of worchestire, a little lemon juice, and a healthy amount of garlic in a pan, then the shrimp. They were enjoyed. Traditional recipe? I'm sure not but they ate..

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