User:Omegix/Recipes/Doug Lee BBQ Shrimp
This recipe was provided to me by my cousin doug. BBQ usually brings to mind ribs and pork and shit. This is a cajun butter sauce. Can't stress enough how essential the bread is for this dish. It's spicey and the bread will help curb the burn, but more importantly, you'll need it for dipping in the sauce.
- 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
- 1 Tbs. lemon juice
- 2 tsp. Worcestershire sauce
- 1/4 cup beer
- 2 cloves garlic, chopped
- 1 newly-purchased 2-oz. can black pepper
- 1/4 tsp. salt
- 3 sticks butter, softened
- 2 tsp. paprika
- 1 loaf French bread
1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, beer, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.
Serves four to six.
- Meal took about 30 minutes to prepare
- The Shrimp I used were "pink" Florida shrimp. The color of these raw shrimp masked the indicator of regular raw shrimp, which is that they're cooked when they turn pink. Would get regular shrimp next time.
- The liquid in Step 1 won't come anywhere close to covering the shrimp. Add a little more beer if you're worried about it, and agitate until done. There's nothing wrong with splitting up the ingredients and doing these in batches either.
- Went on my cousin's advice that you can't use too much black pepper. What was supposed to be 2 oz of black pepper over 3 lbs of shrimp, I did 2.75 ounces of black pepper over 2 lbs of shrimp. It was too much black pepper.
- This dish is truly best with head on jumbo shrimp. Probably the fat content in the head imparts additional flavor. Publix only had headless shrimp. Next time I'll hit a seafood market.
- 2 Pounds of headless feeds 3 people. I'll probably go 2 pounds of head-on (accounting for additional weight of the heads) for 2 people next time.
- A lot of recipes I've seen call for a marinading time of 2+ hours in the butter. I may incorporate that from another recipe next time.