Is there anyone out there that can give me a Bar B Q shrimp recipe?!
1 dozen jumbo Louisiana shrimp (guess they would not have to be Louisiana one's)
3 tbsp softened butter
1 tsp chopped fresh rosemary
1/2 tsp black pepper
3/4 tsp "Seafood Magic" seasoning
1 tsp minced fresh garlic
1 tbsp Worcestershire sauce
3 tbsp beer
1/4 cup shrimp stock
4 tbsp softened butter
Peel the shrimp, reserving the heads and shells for stock. To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain and set aside. Heat a large, heavy-duty skillet over high heat for 1 to 2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper and shrimp. Cook just until the shrimp turn pink on the outside. Shake the skillet vigorously back and forth, with a push/pull motion, while cooking the shrimp. Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire sauce and beer. Cook until the liquid is almost completely evaporated, 15-20 seconds. Add the shrimp stock and bring the mixture to a boil. Cook for 20-30 seconds to allow the stock to reduce and intensify in flavor. Add the remaining 4 tablespoons of butter. Reduce heat to low. Shake the skillet vigorously back and forth, with a push/pull motion, just until the butter melts into the sauce and the sauce is emulsified.
nfd?
Answers: BAR B Q SHRIMP
1 dozen jumbo Louisiana shrimp (guess they would not have to be Louisiana one's)
3 tbsp softened butter
1 tsp chopped fresh rosemary
1/2 tsp black pepper
3/4 tsp "Seafood Magic" seasoning
1 tsp minced fresh garlic
1 tbsp Worcestershire sauce
3 tbsp beer
1/4 cup shrimp stock
4 tbsp softened butter
Peel the shrimp, reserving the heads and shells for stock. To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain and set aside. Heat a large, heavy-duty skillet over high heat for 1 to 2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper and shrimp. Cook just until the shrimp turn pink on the outside. Shake the skillet vigorously back and forth, with a push/pull motion, while cooking the shrimp. Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire sauce and beer. Cook until the liquid is almost completely evaporated, 15-20 seconds. Add the shrimp stock and bring the mixture to a boil. Cook for 20-30 seconds to allow the stock to reduce and intensify in flavor. Add the remaining 4 tablespoons of butter. Reduce heat to low. Shake the skillet vigorously back and forth, with a push/pull motion, just until the butter melts into the sauce and the sauce is emulsified.
nfd?
NEW ORLEANS BARBEQUE SHRIMP
1 lb or a little more of raw large shrimp in the shell
1 stick of butter (melted but not hot)
1 tsp ground rosemary
1 large glove garlic (finely chopped)
2 tbs Worcestershire sauce
1/2 tsp Tabasco
1 tsp black pepper
1/2 lemon juiced
1 lemon thinly sliced
salt to your taste (maybe salt at serving)
Preheat oven to 400 degrees.
In a bowl, mix all the ingredients except the lemon slices and the shrimp. In two individual baking dishes, create a layer of shrimp at the bottom. Pour a equal amount of the mixed ingredients over the shrimp. Place one layer of lemon slices over the shrimp. Place in oven and bake uncovered, stirring once or twice until the shrimp are cooked, maybe about 15 minutes.
Serve with hot French bread (a must), lots of napkins and a plate for the shrimp shells.
Peel the shrimp shells with your fingers and dip the bread into the sauce while eating the shrimp.
You will think you are in heaven.
1 lb large fresh shrimp with the heads on
1 stick butter
2 tsp cajun season salt (Like Tony's)
1/2 tsp red pepper
1/4 tsp garlic powder (or 1 toe fresh garlic, minced)
line the shrimp in a flat pan. sprinkly the butter and seasoning on top.
bake at 350 for about 1/2 hr or until the shrimp turn pink and the heads peel away easy.
Serve bubbling hot with french bread
Enjoy!
CAJUN BBQ SHRIMP
1 lb. shrimp, washed and drained
1 lb. butter
Pepper
1 tsp. garlic salt
1 tsp. crab boil
Melt butter and mix in spices and lots of pepper. Line pan with shrimp, do not overlap them. Pour butter/spice mix over. Broil in hot broiler for 20 minutes, stirring occasionally. Serve with French bread.
OR
OVEN - STYLE BARBECUE SHRIMP
2 lbs. raw, peeled, deveined jumbo shrimp
1/2 c. melted butter
1 1/2 tbsp. Worcestershire sauce
1 1/4 tbsp. dry BBQ seasoning
1 tbsp. garlic salt
1 tbsp. paprika
1/2 c. BBQ sauce (opt.)
1 tbsp. cayenne
Thaw shrimp if frozen. Preheat oven to 400 degrees. Place shrimp in a 1 1/2 quart rectangular baking dish. Combine melted butter and remaining ingredients. Mix well. Pour over shrimp. Bake at 400 degrees for 8 to 10 minutes, basting often. Serve barbecue sauce on the side for dipping if desired or serve shrimp over a bed of rice. Yields: 4 servings
JM