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| CAJUN BARBEQUE SHRIMP |
| 4 Servings |
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| Ingredients |
2 1/2 lb Shrimp, peeled, tails on
2 Garlic Cloves, minced
1/2 T Onion Powder
1/2 T Black Pepper
1/2 T Rosemary, fresh, chopped fine
1 t Dried Oregano
1 t Dried Thyme
1 t Dried Basil
1/2 c Dried BBQ Spice
1/2 t Dried Worcestershire
1 T Tabasco Sauce
1/8 c Fresh Lemon Juice
1/2 Beer (Budweiser)
3/4 lb Unsalted Butter, melted
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| Note |
| Keep the shrimp as cold as you can throughout the preparation,
this helps the butter marinate coat to the shrimp better.
When cooking on a char-grill with bottom heat watch out for
flair up fire. Best cooked on char-grill with bottom heat. |
| Method |
| Peel and devein the shrimp leaving tail on.
Keep under refrigeration until needed.
In a large stainless steel mixing bowl, add all of the dried
seasoning and mix well.
Add the shrimp and mix well making sure to coat the
shrimp with the seasoning.
Transfer the seasoned shrimp to a 200 degree pan.
Slowly melt the butter.
Add the tabasco, lemon juice and beer to melted butter.
Let butter mix cool for a few minutes then pour melted
butter over the seasoned shrimp and refrigerate
immediately. (You want the butter to harden and coat the
seasoned shrimp).
Keep the shrimp in marinate and in a refrigerator until
needed.
Grill on Char-grill until shrimp turns pink and is firm to the
touch.
Hold up to three days. |
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