The Gulf of Mexico produces some of the world's best shrimp, making it a big part of Southern cuisine. This summer-friendly BBQ shrimp is mouth watering and filling.
- step-by-step directions
- 3 Lb Large Gulf Shrimp (in their shells)
- 2 Tablespoon Creole Seasoning (below)
- Cracked Black Pepper
- 2 Extra Virgin Olive Oil
- 1/4 Cup Chopped Onions
- 2 Tablespoon Minced Garlic
- 3 Lemons (Peeled & Sectioned)
- 2 Cups Shrimp Stock
- 1/2 Cup Worcestershire Sauce
- 1/4 Cup Dry White Wine
- 1/4 Teaspoon Salt
- 2 Cups Heavy Cream
- 2 Tablespoon Butter
- 1 Tablespoon Chives (Chopped)
- Grits or Polenta (optional)
- Creole Seasoning:
- 2 1/2 Tbsp Paprika
- 2 Tablespoon Salt
- 2 Tablespoon Garlic Powder
- 1 Tablespoon Black Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Thyme
- Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside to make shrimp stock by boiling shells in 2 cups of water.
- Create Creole seasoning.
- Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
- Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Once cooked, remove shrimp from pan and set aside.
- Add the onions and garlic to pan and saute for 1 minute. Add the Worcestershire, shrimp stock, cream, wine, chives, butter and season with salt and pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes until the sauce is thick, syrupy and dark brown. Add shrimp to pan and toss to coat in the sauce.
- Serve shrimp on top of grits or polenta. Squeeze lemon sections over shrimp before serving.
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