NO BBQ Shrimp Recipes, What's the "Best"

Royal Red's are rich enough, I would treat them more like lobsters. I'd say a bit of old bay and drawn butter.

That being said, I bet they'd be pretty good in that style as well.

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we are supposed to be doing them on Sunday.

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As well, Ill post my pics then

This is the recipe I use and have had nobody not want to eat their fill when I make it.

2 sticks butter
1 diced onion
1 rib celery diced
4 cloves garlic minced
4 tbsp. fresh parsley
2 tbsp. rosemary
1 lemon juiced
1/2 cup Worcestershire sauce
6 oz. beer
2 tbsp. creole seasoning (recipe below)
3 lbs. fresh jumbo shrimp heads and shells on
French bread for dipping

Creole Seasoning Recipe:

4 tbsp. black pepper
1/2 tsp. cayenne pepper
1 tsp. paprika
1 tsp. salt
1 tsp. thyme
1 tsp. oregano
1 tsp. sweet basil

This will make more than you need for the recipe but good to save to use when doing it again.

Melt butter and saute' onion and celery, then garlic. Combine all ingredients except the shrimp in a heavy pot and bring to a boil to blend all the flavors.

Put the fresh shrimp in a 9x13 pan and pour the sauce over them. Bake in a 350 degree oven until the shrimp are done. Toss the shrimp a couple times to evenly cook them.

When done, serve in bowls and use the French bread to sop up the sauce as you eat the shrimp.

I've done the commanders palace recipe you can find online. Probably not the best but you can churn it out really quick and it is obviously delicious. Prestaging ingredients for your 'mise en place' is probably half of the total time or more. It's important though because once you start it's sort of fast and furious till it's done.

Probably wouldn't do it with Royal Reds but white shrimp and this stuff with butter is good

For smaller batches, I really like this recipe. It's so simple and quick.

For larger batches, like your six pounds, I've done this recipe several times from the TD cookbook:

Tavolatim’s Barbecued Shrimp
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. Sauté 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 sautéed 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! 

I tried the Mr Bs and it was delicious and rich. If I recall it was missing Rosemary so I added some.

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TavolaisTim's

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GOAT food board poster!