I love barbecued shrimp, but I hate to have to don a HazMat outfit to eat it. This traditional New Orleans dish is indeed finger-licking good, but peeling shells off of buttered-up jumbo shrimp can wreck havoc on your fresh Polo button down. Here’s how you can have the magnificence of the sloppilicious version without all the trips to the dry cleaners.
What I used:
1 TBSP vegetable oil
16 very large Gulf shrimp, fresh, headless, peeled, tail-on, deveined, patted down with paper towels
4 medium wooden skewers
1 whole stick salted butter
1/2 large lemon
1 TBSP Worcestershire sauce
1 TBSP garlic, finely chopped
1 TBSP fresh parsley, finely chopped
2 bay leaves
1/2 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
What I did:
I pulled out the heavy artillery for this recipe – my anodized aluminum stove-top grill. You could use a very large skillet or countertop grill instead. Oil it down well with vegetable oil to avoid sticking. Set aside.
Place four shrimp on each skewer, widthwise and set aside.
Juice the half of lemon and then cut into slices. Melt butter in a medium skillet over medium heat. Reduce heat to low and add the lemon juice and peel, Worcestershire sauce, garlic, parsley, bay leaves, paprika, cayenne, salt and pepper. Stir well and allow to simmer over low heat while the shrimp skewers are grilling.
Place oiled grill on burners at medium-high heat, until water droplets placed on grill sizzle and evaporate. Drop heat to medium and place shrimp skewers on grill. Grill shrimp for about 2-3 minutes on each side. Shrimp will not be done yet, but should be beginning to turn pink and opaque.
Using a silicone brush, brush seasoned butter mixture onto one side of each skewer and turn over. Repeat this three to four times, every couple of minutes, until shrimp are thoroughly opaque and cooked through, about 8-10 minutes. Once skewers are done, remove seasoned butter mixture from fire.
Place on a bed of rice and enjoy! There will be enough seasoned butter left over to use as a dipping sauce for your shrimp and several slices of baguette, if desired.
This recipe makes 2 servings and is a modified version of New Orleans-Style BBQ Shrimp from FineCooking.com. Check it out. Their version makes about twice as much and is done with the traditional inclusion of shell-on, head-on shrimp.