• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Barbecued Shrimp

  • Recipe Submitted by on

Category: Shellfish

 Ingredients List

  • 2 dz large shrimp with
  • : heads and shells
  • : (about 1 pound)
  • : Seasoning mix
  • 1 ts red pepper (cayenne)
  • 1 ts black pepper
  • 1/2 ts salt
  • 1/2 ts crushed red pepper
  • 1/2 ts dried thyme leaves
  • 1/2 ts dried rosemary leaves,
  • : crushed
  • 1/2 ts dried oregano leaves
  • 1/4 lb plus 5 tb unsalted butter
  • 1-1/2 ts minced garlic
  • 1 ts Worcestershire sauce
  • 1/2 c shrimp stock (see below)
  • 1/4 beer at room temperature
  • : Shrimp Stock
  • 2 qt cold water
  • 2 lb rinsed shrimp heads
  • : and/or shells
  • Rinse shrimp in cold water and drain well. Pinch off and discard
  • head, but leave as much of the fat in the head attached to the body
  • (I said it would taste good; not that it would be good for you!).
  • In a small bowl combine the seasoning mix ingredients. Combine 1
  • stick of the butter, the garlic, Worcestershire, and seasoning mix in
  • a large skillet over high heat. When the butter is melted, add the
  • shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a
  • back-and-forth motion. Add the remaining 5 tbsp butter and the
  • stock; cook and shake pan for 2 minutes. Add the beer and cook and
  • shake the pan 1 minute longer. Remove from heat.
  • Serve immediately in bowls with lots of French bread (use the bread
  • to soak up the sauce!).
  • Shrimp Stock Place water and shrimp parts in a stock pot or large
  • saucepan. Bring to a boil over high heat, then gently simmer at least
  • 4 hours, preferably 8, replenishing the water as needed to keep about
  • 1 quart of liquid in the pan. The pot may be uncovered or set a lid
  • on it askew. Strain, cool, and refrigerate until ready to use.
  • If in a hurry, simmer 20 to 30 minutes. Walt MM
  • Enjoy!!!
  • Posted to MM-Recipes Digest V3 #250
  • Date: Thu, 12 Sep 1996 21:20:14 -0400
  • From: Walt Gray


Recipe via Meal-Master (tm) v8.05

Title: Barbecued Shrimp
Categories: Creole, Seafood
Yield: 1 Servings

1 lb Medium Size Fresh Raw
-Shrimp; (In The Shells)
2 ts Cayenne Pepper
2 oz Margarine

Preheat Oven 350 F. In A 11 X 7 X 2 Inch baking pan, spread shrimp to cover
the bottom in 1 layer. Sprinkle evenly with cayenne pepper. Add more pepper
for hotter shrimp. Dot shrimp with margarine. Bake in 350 F oven for 5
minutes. Stir shrimp thoroughly to coat with margarine. Bake 5 more
minutes, then stir again. Bake 5 more minutes and remove from oven. Serve
hot, immediately. Do not overcook or else shrimp will becom mushy. Serve as
is, peeling them at the table. Yields 1 pound.

Serving Ideas : Appetizer, Main

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