WEEKDAYS 1e|12c|p

BBQ Shrimp

Mario Batali
Servings: 8
1 to 2 hr

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.

  • Ingredients
  • step-by-step directions
BBQ Shrimp
  • 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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