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How To make Barbecued Shrimp Brushed with Creole Butter
1 1/2 pounds large shrimp
shells on
8 cloves garlic
4 shallots
1/4 cup fresh oregano leaves :
chopped
2 tablespoons fresh thyme leaves
1/2 pound unsalted butter softened
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
2 lemon :
cut in wedges
Using small, sharp scissors, snip along the top ridge of each shrimp shell. Using a small knife, cut into the top surface of the shrimp to reveal the vein, then rinse it away.
In a food processor, mince the garlic, shallots, oregano and thyme. Add the butter, Worcestershire sauce, salt, and peppers and process until thoroughly blended. Fit the Creole Butter between the shell and shrimp and refrigerate. Set aside the lemon wedges. The recipe up to this point can be completed 8 hours in advance of cooking.
Preheat a gas grill to medium (350#161#F). When the grill is preheated, brush it with oil, then place the shrimp on the grill. When the shells turn pink on the underside, turn the shrimp over. Cut into a shrimp to test for doneness. The shrimp are done when the shells turn pink and the shrimp meat has lost its raw inside color, about 6 minutes. (Alternatively, preheat the oven to 500#161#F. Then turn the oven setting to broil and broil the shrimp 4 inches from the heat for about 6 minutes.)
Serve the shrimp immediately on 4 heated dinner plates accompanied by lemon wedges and napkins.
How To make Barbecued Shrimp Brushed with Creole Butter's Videos
Eric Ripert's Butterflied Garlic Shrimp Recipe | Reserve Channel Recipes | Reserve Channel
World renowned chef, Eric Ripert, shares his secrets on how to make delicious a delicious shrimp dish with just a toaster oven. Using a special butter seasoning mad frome herbs and spices, Eric then butterflies the shrimp, applies the butter and lets it cook. The result is a great appetizer!
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Eric Ripert's Butterflied Garlic Shrimp Toaster Oven Recipe | Reserve Channel Recipes | Reserve Channel
Maple Glazed Cajun Shrimp on the Big Green Egg ! BGE + BBQ Shrimp = AWESOMENESS
Get some merch!!????
Want an easy, fast, and MIND BLOWING bbq appetizer for the Big Green Egg? Look no further! BBQ Shrimp on the BGE is super easy and fast to do! I kick it up a notch with Code3spices.com Sea Dog Rub, which is a Cajun blend...but if spice isn't your deal just grab something else! Top is off with Pure Maple Syrup and you are off to the races!!
Total prep time: 5 minutes
Total cook time: Approx 12 minutes
Total time the shrimp lasts after it leaves the grill: 30-60 seconds????
It is an easy appetizer you can smoke up fast, or make it a main dish with a side of tater's or rice pilaf! BOOM.
Please Like-Comment-Sub! BE SAFE!!
Bang Bang Grilled Shrimp Skewers
These Bang Bang Grilled Shrimp Skewers are the bomb! The spicy, salty, sweet combination of the creamy chili sauce is what makes them so good.
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Shrimp on the Barbie | Grilled Shrimp Recipe with Basting Sauce
Today we're making the classic Shrimp on the Barbie recipe that costs an arm and a leg at popular chain restaurants here in the US. You order this skewer with a steak, and it costs $9-$10 for 3-4 shrimp... Why not make it at home for pennies?
Recipe Link:
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0:00 Introduction
1:24 Ingredients
1:54 Making the Basting Sauce
4:55 Basting the Shrimp
6:05 Grilling the Shrimp
8:40 Final Baste After Grilling
9:35 Presentation
9:57 The Taste Test
Spicy & Delicious BIG Barbecue Shrimp PoBoy... on the GRILL!
Grilled BBQ Shrimp Po’Boy
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Killer Hogs The BBQ Rub
- BBQ Gloves -
For this Grilled BBQ Shrimp Po’Boy sandwich the ingredients are pretty simple:
Large loaf of freshly baked French Bread
2 lbs Raw Shrimp peeled and deveined (I used large shrimp)
BBQ Shrimp sauce for basting *recipe to follow
Shredded Lettuce
Sliced Tomato
BBQ Remoulade *recipe to follow
I purchased a 2lb bag of Large shrimp and thawed them in a bowl of water for about 30 minutes. The shrimp were deveined but the shells needed removing.
To make the grilling easier skewer the shrimp from top to bottom so they lay flat on the grill. It makes it easy to turn and helps the shrimp cook even on both sides.
BBQ Shrimp Sauce:
2 sticks Butter
3/4 cup Worcestershire Sauce
4 cloves Garlic minced
2 TBS green onion chopped
2 TBS Flat Leaf Parsley chopped
2 TBS Course Ground Black Pepper
2 TBS Bbq Rub
Juice of 1 Lemon
Melt butter in small pan and sauté garlic for 1-2 min. Add Worcestershire, Lemon Juice, pepper, and bbq rub. Bring to simmer and reduce heat to low. Add green onion and parsley and simmer for 10-15 min. Keep warm
To grill the shrimp you’ll need a medium hot fire. I used a weber kettle grill, buy you can use any grill for this step. It doesn’t have to be screaming hot because shrimp cook fast.
We’re shooting for 3-4 minutes on each side. Just before they go on the grill dust each side with The BBQ Rub.
Place each skewer on the grill and give it a minute. Brush on the BBQ Shrimp sauce and flip the skewers over after 3 minutes. Hit the backside with baste and time another 3-4 minutes. It’s important not to walk away from the grill here because shrimp will over cook fast. You’ll know when they’re done when they turn pink and you no longer see a transparent color. I told you the grilling part was fast!
Now to assemble the Grilled BBQ Shrimp Po’Boy
Cut a slit down the length of the French bread and brush the inside with a little olive oil. Place it under the broiler of your oven for a few minutes to toast the inside.
Lay the French bread on a large cutting board and layer shredded lettuce and tomato slices on the bottom half. Pile the shrimp on top. It’s ok if a few fall off the sides. It’s supposed to be busting at the seams!
To finish off any good Po’Boy you need a good remoulade sauce.
Here’s my recipe for BBQ Remoulade:
1 cup mayo
2 TBS Dijon Mustard
3-4 green onions thinly sliced
2 TBS Flat Leaf Parsley finely chopped
2 TBS Killer Hogs The BBQ Rub
1 tsp minced galic
Zest of 1 Lemon
Juice of 1/2 Lemon
1 tsp Worcestershire Sauce
Mix all ingredients together and refrigerate for 2 hours before serving.
Smear the BBQ Remoulade on the top half of the French Bread and place it on top. Serve the rest of the sauce on the side for dipping any escaping shrimp. Cut the sandwich into portion sizes and use large tooth pics to hold the pieces together. I serve it right on the cutting board.
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Cajun Butter Shrimp Skewers ????????