Southern Barbecue Shrimp Food

EASY BBQ SHRIMP

Steps:

• Stir together first 8 ingredients. Peel shrimp, leaving tails on; devein, if desired. Place shrimpin a shallow dish; pour marinade over shrimp. Cover and chill 2 to 3 hours, turning often.
• Preheat broiler or grill to 300° to 350° (medium) heat. Remove shrimp from marinade, discardingmarinade. Place shrimp on a broiler rack in a broiler pan or in a grill basket. Broil or grill shrimp,covered with grill lid, 6 to 8 minutes, turning once, or just until shrimp turn pink. Remove shrimp from skewers onto a serving platter. Serve immediately with cocktail picks.

BBQ SHRIMP

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
• Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
• To serve: Add the shrimp to a platter and garnish with lime wedges.

BBQ SHRIMP

Steps:

• Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
• Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
• Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.

MR. JIM'S LOUISIANA BBQ SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

SOUTHERN BARBECUE SHRIMP

Steps:

• In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
• Whisk until brown sugar is dissolved.
• Add about 1/2 the sauce to a large skillet over medium heat.
• Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
• as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
• Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.

CREOLE BBQ SHRIMP

Steps:

• In a saute pan, heat butter and peanut oil.
• Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
• Continue to saute for 2 minutes more.
• Add shrimp and saute until cooked through, do not overcook.

BARBECUED SHRIMP - CAJUN STYLE

Steps:

• In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
• In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
• With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.