In this video we sail our sailboat Southern Lady for a shake down sea trial to see how she does and we also cook a famous New Orleans recipe called BBQ Shrimp which has nothing to do with BBQ as you think of it. Watch the video to see what I mean. This is a shrimp recipe you do not want to miss out on.
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BBQ Shrimp Recipe
2 lbs of large shrimp with shells and head left in tact, but spit and deveined.
(Side Note: If you prefer you can completely shell, de-head and de-vein the shrimp for this recipe; The results are just as good, but I like the presentation of the shrimp with the heads and shell on.)
1 teaspoon of salt
1/8 teaspoon of oregano
¼ teaspoon of garlic powder
¼ teaspoon of black pepper
1/8 teaspoon of onion powder
1/16 teaspoon of white pepper
1/8 teaspoon of paprika
1/16 teaspoon of ground cayenne pepper
1/8 teaspoon of crushed dried thyme
1 tablespoon of course ground black pepper
½ teaspoon of dried crushed rosemary
1 tablespoon of fresh minced garlic
1 and ½ stick of unsalted butter
4 oz of a dark beer of your choice. I used Abita Turbo Dog
2 oz of Worcestershire sauce
Melt the butter into a pot or large skillet, and bring to a simmer on a medium heat. Add in all the seasonings listed above except for the garlic and let simmer for a few minutes. Add in the minced garlic and stir and simmer for about a minute to let the garlic release it’s flavor, but be sure not to let the garlic brown or burn. Now add in the 4 oz’s of beer and 2 oz’s of Worcestershire sauce. Once this returns to a simmer, add in the shrimp and let cook until every shrimp has turned a pink color. Should take no more than 5 minutes, but really depending on how big the shrimp are. Just make sure they are pink. Remove from heat. Place shrimp on a plate and drizzle with some of the remaining sauce that they were cooked in, and save a little for dipping fresh French bread into. Enjoy!
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