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Barbequed Shrimp Recipe

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