Miami Barbecued Shrimp Recipes

SAUCY BARBECUE SHRIMP

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

BARBECUE SHRIMP

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

BARBECUED COLOSSAL SHRIMP

Steps:

• THESE ARE THE COLOSSAL SIZE SHRIMP, NOT JUMBO AS IT SAYS IN THE INGREDIENTS (CAN'T SEEM TO GET COLOSSAL SIZE TO PRINT.).
• Using a sharp knife, butterfly each COLOSSAL shrimp through the back area where the vein has been removed.
• Place them shell side DOWN side by side flat on the perforated grill.
• Sprinkle each shrimp with lemon pepper, garlic salt and a couple drops of hot sauce (more if you like them real spicy).
• Baste each shrimp with a bit of olive oil using a brush.
• Begin cooking on barbecue set at ~350°F (temperature will drop slightly when the shrimp are added). Continue cooking ~18 minute or until when touched, shrimp meat will spring back.
• We serve these large beauties 3-4 on a plate and allow our guests to remove the shell part themselves. (You can also remove the shells prior to serving.).
• This is great on a hot summer evening with vegetable salads, some crusty bread and a great bottle of wine. Hope you enjoy!

BARBECUED SHRIMP

Steps:

• In a bowl, combine the peppers, Tabasco and salt; whisk in the olive oil and lemon juice. Add the shrimp and toss to cover. Cover the bowl and refrigerate for at least 3 and up to 24 hours before cooking.
• Heat a charcoal grill or a broiler. Cook the shrimp in their shells until pink, about 3 to 4 minutes on each side. Serve in the shell, or allow to cool and shell before serving.

MIAMI BARBECUED SHRIMP

Steps:

• Preheat the oven to 325°.
• In a big bowl, combine the shrimp, onions, and garlic and toss well.
• Add the remaining ingredients and toss until the shrimp are well coated.
• Arrange the shrimp in a single layer in a large, shallow roasting pan and bake about 20 minutes or until the shrimp turn pink, turning them over once or twice.
• Transfer the shrimp to a large platter and serve piping hot.