BBQ’ed Shrimp

7/7/2018 – Our first BBQ’ed Shrimp attempt turned out great. It was inspired by Mr. B’s Bistro at  Mary loved it insisting I take the photo as it was so good. I thought it needed more kick but that was maybe because I always thought BBQ shrimp would be spicy hot.

2 lbs. mixed shrimp with heads and shells
1/2 cup Worcestershire sauce
Juice of 2 lemons
1 heaping tablespoon of our course ground black pepper plus a 1-count of shaking as the shrimp turned pink
2 teaspoons Kit Whol’s Creole seasoning Plus a 2-count of hard shaking once the shrimp turned pink.
2 tablespoon minced garlic
1 1/2 sticks cool unsalted butter, cubed
A splash of white wine as Mary could not believe this dish did not call for it. [Probably should have been added during the initial sauteing or when the shrimp were very hot and the butter was about to be added.]
French bread as an accompaniment

  1. In a large No. 12 cast iron skillet combined Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and let simmer for about 5 minutes then added the shrimp.
  2. Cooked over moderately high heat turning and flipping them until shrimp turn pink. Reduce heat to moderate and stirred in butter, a few cubes at a time, stirring constantly and adding more only when butter was melted.
  3. Removed skillet from heat and poured all into a large serving bowl.
  4. Served with French bread for dipping.

Next Time – Double the garlic and the creole seasoning

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