Quick and Easy Barbecue Shrimp
Quick and Easy Barbecue Shrimp is one of our favorite seafood recipes. I like this dish for several reasons. First of all, I like that I can prepare it in less than an hour. That means I can easily prepare it at the end of a busy day. Secondly, I like that this dish can be prepared ahead of time. I can make it early in the day, and easily reheat it briefly in the microwave. And, lastly, we all love the rich and delicious spicy flavors in this dish.
The Equipment I Used
- A Three Quart Saucepan- I use this to make a quick shrimp stock. This adds tons of rich flavor to the shrimp and sauce.
- A Dutch Oven- Use this, or any medium sized pot, to make the sauce for the shrimp.
- A Sieve- You’ll need this to strain the shells from the shrimp stock.
- A Large Skillet- Use this to cook the shrimp.
The Ingredients Needed for Quick and Easy Barbecue Shrimp
- Extra Virgin Olive Oil- I use this to cook the veggies for my sauce. I like California Olive Ranch brand.
- Garlic- I like to buy the peeled cloves and keep them in my freezer.
- Fresh Herbs- Fresh thyme and rosemary add lots of fresh flavor to this dish. I like to buy the poultry herb mix.
- White Wine- Use a dry white wine. It adds lots of great flavor to the sauce.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
- Hot Sauce- I like to use Tabasco sauce.
- Shrimp- Gulf shrimp are my favorite. I like to buy the frozen Gulf shrimp and keep them in my freezer.
- Butter- Use cold, unsalted butter.
How I Made my Shrimp
- First, I made the shrimp stock. Be careful to not let all the stock boil away.
- Next, I made the shrimp sauce.
- Finally, I cooked the shrimp and finished the sauce.
If you like shrimp, you need to try this spicy and rich Quick and Easy Barbecue Shrimp.
Quick and Easy Barbecue Shrimp
New Orleans Barbecue Sauce made with homemade shrimp stock.
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup minced onion
- 1 tbsp. minced garlic
- 1 cup shrimp stock ( ingredients below)
- 1 tsp. each sweet paprika and onion powder
- ½ tsp. dried oregano
- 1 tbsp. each minced fresh thyme and rosemary
- ¼ cup white wine
- 2 tbsp. each Worcestershire sauce and lemon juice
- 1 tbsp. hot sauce
- 1 pound Gulf shrimp, deveined and peeled
- 6 tsp. cold unsalted butter
For the Shrimp Stock:
- peels from all the shrimp
- 2 cups water
Instructions
- Begin by making the Shrimp Stock: In a three quart saucepan, bring the water and shrimp peels to a boil. Boil for thirty minutes, skimming the foam as it forms. Make sure all the liquid doesn't boil away. You should have a cup of stock left at the end. Pour the stock through a sieve, to remove the peels.
- In a Dutch oven, on low heat, cook the onion and garlic in one tablespoon of the olive oil. Cook until the onion is softened and then add all the spices, herbs, wine, Worcestershire, lemon juice, hot sauce, and shrimp stock. Simmer for ten minutes.
- While the sauce is simmering, heat the last tablespoon of oil in a large skillet, and sear the shrimp on both sides. Add the sauce from the Dutch oven to the shrimp and simmer until they're just cooked through, about three minutes. Remove the pan from the heat and stir in the butter one teaspoon at a time. Don't add another teaspoon of butter until the last one is fully melted. Serve with rice or grits.
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