America's Best BBQ (revised edition) by Ardie A. Davis & Chef Paul Kirk

Author:Ardie A. Davis & Chef Paul Kirk [Davis, Ardie A.]
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing, LLC
Published: 2015-03-16T22:00:00+00:00

BARBECUE SHRIMP

Serves 4

2 pounds large shrimp

¼ cup Gridley’s Shrimp Seasoning

¼ cup liquid margarine

Preheat your oven to 300°F. Put the shrimp in a shallow baking pan. Sprinkle the seasoning mix on the shrimp and pour the liquid margarine on top. Bake for 3 to 5 minutes, then turn the shrimp over and cook for another 3 to 5 minutes. Be careful not to overcook, or the shrimp will be rubbery. Serve immediately, letting people peel their own shrimp at the table.

CAJUN BARBECUE SHRIMP

Serves 4

2 pounds large shrimp

BARBECUE SAUCE

½ pound (2 sticks) butter

¼ cup olive oil

½ cup beer (not dark)

¼ cup Heinz chili sauce

3 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 cloves garlic, peeled

2 to 3 bay leaves, finely crushed

½ teaspoon dried thyme

Pinch of crushed rosemary or rosemary leaves

1 teaspoon dried oregano

¼ teaspoon white pepper

½ teaspoon black pepper

1 teaspoon cayenne

2 teaspoons paprika

2 teaspoons hot pepper sauce

Rinse, peel, and devein the shrimp. Combine all the sauce ingredients in a big pan and simmer gently for about 10 minutes. Cool the sauce to room temperature, then add the washed and cleaned shrimp. Marinate overnight in the refrigerator.

Cook the shrimp on the stove over high heat, stirring just until all the shrimp turn pink, 3 to 4 minutes.

Serve with chunks of crusty French bread to soak up the sauce, a green salad, and lots of napkins. Shrimp must be eaten with your fingers to get the whole experience.

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