The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 BBQ Shrimp

Author Message
jellybear

  • Total Posts: 1135
  • Joined: 10/15/2003
  • Location: surf city, NC
BBQ Shrimp Fri, 05/14/04 10:19 AM (permalink)
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
    seafarer john

    RE: BBQ Shrimp Fri, 05/14/04 10:35 AM (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

      • Total Posts: 2835
      • Joined: 3/14/2003
      • Location: Fox River Valley, IL
      RE: BBQ Shrimp Fri, 05/14/04 11:13 AM (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

        • Total Posts: 889
        • Joined: 6/12/2002
        • Location: Nashville, TN
        RE: BBQ Shrimp Fri, 05/14/04 11:16 AM (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

          • Total Posts: 17815
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          RE: BBQ Shrimp Fri, 05/14/04 11:38 AM (permalink)
          Pogo, I hate you for posting that. I've drooled all over my shirt and the keyboard.
           
          #5
            Art Deco

            • Total Posts: 889
            • Joined: 6/12/2002
            • Location: Nashville, TN
            RE: BBQ Shrimp Fri, 05/14/04 11:40 AM (permalink)
             
            #6
              emsmom

              • Total Posts: 955
              • Joined: 3/23/2004
              • Location: Gastonia, NC
              RE: BBQ Shrimp Fri, 05/14/04 11:56 AM (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

                • Total Posts: 102
                • Joined: 8/15/2002
                • Location: downers grove, IL
                RE: BBQ Shrimp Fri, 05/14/04 12:37 PM (permalink)
                Thanks pogofiles, I think I am gonna whip that up tonight if I can find some head-on shrimp.
                 
                #8
                  the rear admiral

                  • Total Posts: 4
                  • Joined: 5/9/2004
                  • Location: San Diego, CA
                  RE: BBQ Shrimp Fri, 05/14/04 12:44 PM (permalink)
                  Yummm, Yummm I am off to the market for schrimp.
                   
                  #9
                    seafarer john

                    RE: BBQ Shrimp Fri, 05/14/04 4:16 PM (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

                      • Total Posts: 889
                      • Joined: 6/12/2002
                      • Location: Nashville, TN
                      RE: BBQ Shrimp Fri, 05/14/04 5:19 PM (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

                        • Total Posts: 406
                        • Joined: 3/15/2003
                        • Location: Detroit, MI
                        RE: BBQ Shrimp Fri, 05/14/04 7:12 PM (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

                          • Total Posts: 15062
                          • Joined: 8/20/2002
                          • Location: Louisville area, Southern Indiana
                          • Roadfood Insider
                          RE: BBQ Shrimp Fri, 05/14/04 7:29 PM (permalink)
                          Sheesch, The butter in that recipe will cost more than the shrimp!! But it sounds great.
                           
                          #13
                            pigface

                            • Total Posts: 406
                            • Joined: 3/15/2003
                            • Location: Detroit, MI
                            RE: BBQ Shrimp Fri, 05/14/04 7:34 PM (permalink)
                            You got the "NO Nice Clothes" Clause ?
                             
                            #14
                              EdSails

                              • Total Posts: 3559
                              • Joined: 5/9/2003
                              • Location: Mission Viejo, CA
                              RE: BBQ Shrimp Fri, 05/14/04 8:13 PM (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

                                RE: BBQ Shrimp Fri, 05/14/04 9:19 PM (permalink)
                                Where the Hell have you been Pigface, holding back delights like that?
                                 
                                #16
                                  Art Deco

                                  • Total Posts: 889
                                  • Joined: 6/12/2002
                                  • Location: Nashville, TN
                                  RE: BBQ Shrimp Sat, 05/15/04 10:17 PM (permalink)
                                  Pascale's Manale may have invented the dish, but Mr. B's has perfected it...
                                   
                                  #17
                                    Poverty Pete

                                    • Total Posts: 2266
                                    • Joined: 8/16/2003
                                    • Location: Nashville, TN
                                    RE: BBQ Shrimp Sun, 05/16/04 5:51 AM (permalink)
                                    My recipe for BBQ shrimp is as follows:
                                    Drive to Memphis, pull into Gridley's, purchase shrimp, eat!
                                     
                                    #18
                                      pigface

                                      • Total Posts: 406
                                      • Joined: 3/15/2003
                                      • Location: Detroit, MI
                                      RE: BBQ Shrimp Mon, 05/17/04 3:50 AM (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
                                        Online Bookmarks Sharing: Share/Bookmark

                                        Jump to:

                                        Current active users

                                        There are 0 members and 2 guests.

                                        Icon Legend and Permission

                                        • New Messages
                                        • No New Messages
                                        • Hot Topic w/ New Messages
                                        • Hot Topic w/o New Messages
                                        • Locked w/ New Messages
                                        • Locked w/o New Messages
                                        • Read Message
                                        • Post New Thread
                                        • Reply to message
                                        • Post New Poll
                                        • Submit Vote
                                        • Post reward post
                                        • Delete my own posts
                                        • Delete my own threads
                                        • Rate post

                                        2000-2014 ASPPlayground.NET Forum Version 3.9
                                        What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com