BBQ Shrimp

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jellybear
Double Chili Cheeseburger
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2004/05/14 10:19:04 (permalink)

BBQ Shrimp

I am looking for a recipie for BBQ Shrimp,Have tried a few but I am in search of the best.Anyone have any favorites they are willing to share?
#1

18 Replies Related Threads

    seafarer john
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    RE: BBQ Shrimp 2004/05/14 10:35:05 (permalink)
    This works with any size shrimp and is easy, if a bit time consuming.
    Peel the shrimp, leaving tails intact.
    Thread on metal (shish-ka-bob) skewers.
    Douse with olive oil, sprinkle on desired amount of Old Bay or similar seasoning mix.
    Grill 'till done- about 4 or 5 minutes.
    Serve immediately with beer or cocktails
    ( in lieu of Old Bay, Italian type seasoning also works well, as do Cajun type seasonings)
    #2
    kland01s
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    RE: BBQ Shrimp 2004/05/14 11:13:39 (permalink)
    I just take the peeled shrimp and put them in a hot cast iron skillet (oil or butter), sprinkle on some garlic and creole seasoning. Takes about 2-3 minutes a side or when pink.
    #3
    Art Deco
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    RE: BBQ Shrimp 2004/05/14 11:16:30 (permalink)
    If you mean New Orleans BBQ shrimp, try this:

    Melt 2 sticks of butter in a saucepan and then add 1/2 cup olive oil
    add 4 TBS each of minced garlic, Worchestershire sauce, and black pepper
    add 2 TBS of Louisiana hot sauce, 1 TBS of thyme and several sprigs of rosemary (optional)
    add 2 shots of bourbon to the pot and one to the cook (optional)

    Bring to a boil while stirring.
    Pour over 3-5 lbs of (preferably) head-on shrimp (the fat in the head is important) in a glass baking dish and bake at 425 degrees for 20 minutes, stirring at half time (or until shrimp are pink and uniformly opaque). Serve in bowls with plenty of fresh french bread for dipping up leftover sauce.
    #4
    Michael Hoffman
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    RE: BBQ Shrimp 2004/05/14 11:38:30 (permalink)
    Pogo, I hate you for posting that. I've drooled all over my shirt and the keyboard.
    #5
    Art Deco
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    RE: BBQ Shrimp 2004/05/14 11:40:57 (permalink)
    #6
    emsmom
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    RE: BBQ Shrimp 2004/05/14 11:56:34 (permalink)
    They are good done on the George Foreman-with just a little lemon pepper, paprika and a tiny bit of melted margerine.
    #7
    stormycat
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    RE: BBQ Shrimp 2004/05/14 12:37:33 (permalink)
    Thanks pogofiles, I think I am gonna whip that up tonight if I can find some head-on shrimp.
    #8
    the rear admiral
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    RE: BBQ Shrimp 2004/05/14 12:44:15 (permalink)
    Yummm, Yummm I am off to the market for schrimp.
    #9
    seafarer john
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    RE: BBQ Shrimp 2004/05/14 16:16:29 (permalink)
    Sounds great, Pogo, I'm going to try that very soon- but we almost never see head-on shrimp up here in the sticks of NY. I've got a good fishmonger, hope he'll get some for me...
    #10
    Art Deco
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    RE: BBQ Shrimp 2004/05/14 17:19:22 (permalink)
    It works pretty well with regular headless shrimp (especially if you've never had it done right), but the fat in the shrimp head really torques up the flavor considerably...
    #11
    pigface
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    RE: BBQ Shrimp 2004/05/14 19:12:51 (permalink)
    Time To Jump Back in ...
    BARBECUED SHRIMP


    This dish has nothing to do with a barbecue pit or barbecuing. Why is it called "barbecued" shrimp? Beats the hell out of me. If you're really curious, ask someone at Pascal's Manale Restaurant on Napoleon Avenue in New Orleans; it's where the dish was created. Me, I don't care. This dish is so good you can call it whatever you want. Just, um, don't have it every day. You'll know why immediately when you see the first ingredient listed:


    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!


    #12
    mayor al
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    RE: BBQ Shrimp 2004/05/14 19:29:21 (permalink)
    Sheesch, The butter in that recipe will cost more than the shrimp!! But it sounds great.
    #13
    pigface
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    RE: BBQ Shrimp 2004/05/14 19:34:42 (permalink)
    You got the "NO Nice Clothes" Clause ?" />
    #14
    EdSails
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    RE: BBQ Shrimp 2004/05/14 20:13:26 (permalink)
    Last night I made BBQ shrimp the easy way......melted a stick of butter, peeled the shrimp (yeah, I know-----but I didn't want to have to peel them that night after they were cooked) and dropped them in the butter, covered liberally with cayenne and black telicherry pepper and let sit for five minutes. Heated my grill pan and put them in, turning them when necessary. Dumped the rest of the butter and peppers in the pan to heat and took the whole mess and poured it in a bowl. Not strictly traditional, but yummy!
    #15
    seafarer john
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    RE: BBQ Shrimp 2004/05/14 21:19:39 (permalink)
    Where the Hell have you been Pigface, holding back delights like that?
    #16
    Art Deco
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    RE: BBQ Shrimp 2004/05/15 22:17:05 (permalink)
    Pascale's Manale may have invented the dish, but Mr. B's has perfected it...
    #17
    Poverty Pete
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    RE: BBQ Shrimp 2004/05/16 05:51:38 (permalink)
    My recipe for BBQ shrimp is as follows:
    Drive to Memphis, pull into Gridley's, purchase shrimp, eat!
    #18
    pigface
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    RE: BBQ Shrimp 2004/05/17 03:50:24 (permalink)
    quote:
    Originally posted by seafarer john

    Where the Hell have you been Pigface, holding back delights like that?
    I'm Sorry ... It's a good site, Stolen from
    www.gumbopages.com
    the music is worth the free admission too
    #19
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