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Barbequed Shrimp Recipe

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This recipe for Barbequed Shrimp, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bobby Richardson


2 dozen large shrimp with heads and shells (about 1 pound)
1/4 pound plus 5 Tablespoons unsalted butter
1-1/2 teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1/2 cup Basic Shrimp Stock (see below)
1/4 cup beer at room temperature

Seasoning Mix:
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon dried oregano leaves

Basic Shrimp Stock:
2 quarts cold water
1 medium onion
1 large clove garlic
1 rib celery
Vegetable trimmings
Meat and seafood trimmings

Place water, vegetable trimmings from any leftovers, onion (unpeeled and quartered), garlic (unpeeled and quartered, celery, bones and any excess meat from meat or shells from seafood, and bring to a boil over high heat. Then gently simmer at least 4 hours, preferably 8, replenishing the water as needed to keep about one quart of liquid in pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use.

In small bowl, combine the seasoning mix ingredients. Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back and forth motion. Add the remaining 5 Tablespoons of butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan one minute loner. Remove from heat.




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