Clay's Kitchen : Shrimp Recipes

Shrimp Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Barbecue Shrimp Deluxe, Frank's N'Awlins

Recipe from: .

½ pound butter
½ cup Crisco oil
1 cup onions yellow, finely diced
½ cup green onions finely chopped
½ cup celery finely chopped
¼ cup bell peppers finely chopped
2 bulbs garlic cut in half crosswise
1 tablespoon cloves whole
1 teaspoon cayenne pepper
2 tablespoon black pepper
1 tablespoon McCormick's barbecue spice
1 tablespoon Worcestershire sauce
1 tablespoon rosemary leaves
2 lemons sliced
2 bay leaves
1 cup warm beer
salt to taste
5 pound shrimp jumbo, heads on

First, drop the butter and the Crisco oil into a 6 quart Dutch oven and melt them together over medium high heat (just make sure the mixture doesn't burn). Then toss in the onions, green onions, celery, bell peppers and garlic and gently sauté them for about 5 minutes until they soften and release their juices. Now add the remainder of the seasonings and spices and stir everything into the vegetable oil butter base really well, and cook for another 6 minutes until all of the flavors "marry". This is also when you salt the sauce to your taste, but I recommend you overseason slightly because the shrimp will absorb a lot of it. At this point, take the sauce off the burner and allow it to cool slightly. Then add the beer and stir it into the mix until the foam disappears. Now put the pot back onto the fire over high heat. And when it comes back to a boil, drop in the shrimp and stir them thoroughly into the sauce. You want to cook them for about 5 minutes or until they've all turned pink. Then cover the Dutch oven, remove it from the burner, and set it aside to "cure". But about every 5 minutes or so, stir the mixture so that the shrimp soak up the sauce. This is an important step it's what makes all the shrimp cook evenly. Then, when you see a slight air space appear along the back of the shrimp (actually, the shell pulls away from the meat)... they're ready to eat! Of course, you can let them soak in the sauce longer, but very few folks I know do! They smell too good!

Don't overcook 'em! The shells will set and the shrimp will be hard to peel. I recommend you serve barbecue shrimp with creamed potatoes, a broccoli cheese casserole, and a crisp Italian salad. But most of all, you got to have a good supply of French bread to sop up the juices!

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