Here are some recipes for bbq shrimp
maybe one is similar.
Doe's Eat Place, Greenville, MS
Real American Food
"Epicures from all over America make pilgrimages to Doe's Eat Place to feast on
the best food money can buy in a dilapidated cinder-block grocery store....Doe's recipe for shrimp is a party meal, for sharing on a butcher-paper tablecloth."
1/4 cup olive oil
2 1/2 pounds jumbo shrimp, washed but not peeled
1 1/4 pounds fresh tomatoes, peeled and chopped coarse (about 4)
1 clove garlic, crushed
1 sprig mint
6 drops Tabasco sauce
4 drops Worcestershire sauce
1/4 cup lemon juice
1 teaspoon olive oil
Salt to taste
Heat 1/4 cup olive oil in a very large skillet. Add shrimp and fry until
golden, about 4 minutes, tossing constantly. Mix all other ingredients,
add to shrimp, and simmer 10 minutes. Taste; add Tabasco if spicier
shrimp are desired. Serve shrimp in sauce, letting diners peel them
with forks or fingers. Provide plenty of napkins. Serves 4 to 6.
Emeril's Restaurant - New Orleans
2 pounds (about 42) medium shrimp
2 tablespoons Emeril's Creole Seasoning
scant 1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons minced garlic
3 bay leaves
3 lemons, peel and pith cut away, flesh halved
2 cups water
1/2 cup Worcestershire sauce [or purchased]
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons unsalted butter, cut into bits
Fresh chives for garnish
Peel the shrimp, leaving tail and first joint of the shell intact. Reserve shells. Sprinkle shrimp with 1 tablespoon Creole seasoning and half the pepper; rub seasoning in to coat them well. Reserve the shrimp on a baking sheet, chilled and uncovered, to keep them as dry as possible.
In large saucepan heat 1 tablespoon oil over moderately high heat until it is
hot but not smoking. Sauté onion and garlic, stirring, 1 minute. Add reserved shells, remaining 1 tablespoon Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt and remaining pepper. Bring mixture to a boil, stirring, and simmer 30 minutes. Let sauce cool 15 minutes, strain it through
a fine sieve into a small saucepan. Boil it 12 to 15 minutes until reduced to about 1/4 cup.
In a large skillet heat 1 tablespoon remaining oil over moderately high
heat until hot but not smoking. In it sear half the shrimp, shaking skillet occasionally for 1 minute on each side. Transfer them to a bowl. Heat remaining 1 tablespoon oil and sear remaining shrimp in same manner, transferring them to bowl. Into skillet stir the cream and the sauce, simmer
the barbecue sauce, stirring occasionally, 8 to 10 minutes, or until it is
reduced to about 2 cups. Stir in the shrimp, simmer 1 minute or until
shrimp are heated through; stir in butter. Spoon the sauce onto 4 or 6
heated plates, arrange the shrimp and biscuits (Mini Buttermilk Biscuits)
on the sauce, and garnish each serving with chives.
Serve 6 as a first course or 4 as an entrée.
New Orleans Barbecued Shrimp
Mr. B’s Bistro, New Orleans, LA
8 each jumbo shrimp, heads on
6 ounces cold unsalted butter - cut into cubes
1 teaspoon ground black pepper
1 teaspoon black pepper - cracked
1 teaspoon Creole Seasoning
4 tablespoons Worcestershire Sauce
1/2 teaspoon chopped garlic
3 tablespoons water
Juice of 1/2 lemon
1. In a sauté pan over medium-high heat, place all ingredients except
butter. Cook until shrimp turn pink (3/4 cooked).
2. Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, remove from heat.
3. Place shrimp in a bowl and pour sauce over shrimp. Serve with slices
of French bread for dipping [very important!].
New Orleans "Barbecued" Shrimp
If there is anything better than this, it's probably just as well that I never
find out what it is... might eat myself to death! I could eat shrimp three times
a day, and to me this is the ultimate. Other than Shrimp Chippewa, that is!
Messy, yes, but who cares? Just use lots of napkins and eat outside on a
picnic table. And be sure to serve lots of authentic New Orleans French
bread to dunk in the sauce. Heaven!
5 pounds fresh large shrimp, unpeeled
1 1/2 cups (3 sticks) butter
1/2 cup olive oil
6 cloves garlic, minced
1 cup chopped yellow onions
1/2 cup sliced scallions
2 thinly sliced lemons
1/4 cup Worcestershire sauce
3 tablespoons black pepper, freshly ground
1 tablespoon whole cloves
2 bay leaves
Creole Seafood Seasoning or
Tony Chachere's Seasoning, to taste
1 cup dry white wine
Melt the butter in a large Dutch oven and add the olive oil. Add the garlic, onions, and scallions and sauté the mixture gently until vegetables are just tender. Add the lemons, Worcestershire, black pepper, whole cloves, bay leaves and Tony's to taste. Stir to mix well and simmer over low heat for about 5 minutes to allows the flavors to blend. Add the white wine and increase the heat to bring mixture to a boil. Drop in the shrimp and stir
them thoroughly into the sauce. Cook them for about 4 minutes, or until
they have all turned pink. Stir the mixture thoroughly so that the shrimp
will cook evenly and soak up the flavor of the sauce. Then cover the
Dutch oven and set it aside off the heat to let the shrimp finish cooking. When the shell pulls slightly away from the shrimp flesh, leaving a slight
air space, the shrimp are ready to eat. Bon appétit!
"The secret of success is to eat what you like, and let the food fight it out inside of you." -Mark Twain
"Give a man a fish and he will eat for a day.
Teach him how to fish, and he will sit in a boat and drink beer all day."
Why does Sea World have a seafood restaurant? I'm halfway through my fish burger and I realize: Oh my God.... I could be eating a slow learner. ~Lynda Montgomery
He who eats alone chokes alone.