Mr Storys Bbq Shrimp Recipes

10-MINUTE HONEY BARBECUE GRILLED SHRIMP

Steps:

• To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); set bowls aside.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan).
• Thread about 5 to 6 shrimp onto one metal or wooden grilling skewer (soak wooden skewers in water for about 30 minutes prior to using); repeat the threading with all remaining shrimp.
• Brush shrimp liberally with olive oil and season with salt and pepper.
• Grill the shrimp for about 2 minutes on the first side.
• Flip and brush the just-grilled side with the barbecue sauce mixture from one of the bowls.
• Grill for about 2 minutes on the second side, and brush the first side with the barbecue sauce mixture. As necessary, continue to brush the shrimp with the sauce and flip every 30 to 60 seconds or until done. Note - Shrimp cook very quickly, especially on a hot grill. Keep an eye on them and do not overcook or they will become tough and rubbery. There is a difference between a little charring on the tails from the grill versus overcooking them.
• Drizzle with lemon juice, optionally garnish with fresh cilantro or parsley, and serve immediately with the reserved dipping sauce. Shrimp are best warm and fresh.

HABANERO BBQ SHRIMP

Steps:

• In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
• Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
• Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
• Serve with the remaining sauce on the side for dipping and lime wedges.

BBQ SHRIMP

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
• Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
• To serve: Add the shrimp to a platter and garnish with lime wedges.

BBQ SHRIMP ROLL-UPS

Steps:

• Combine the peppers, celery, onion, parsley, 1 tablespoon lemon juice and 1/2 teaspoon salt in a medium bowl. Let sit for 30 minutes to marinate and soften.
• Whisk together the chili sauce, Worcestershire, the remaining lemon juice, hot sauce, oregano, paprika, onion powder and garlic powder in a small bowl; set aside.
• Pat the shrimp dry on a plate, and season with 1/2 teaspoon salt and a few grinds of black pepper. Melt the butter in a large skillet over medium heat, then add the shrimp. Cook until they turn pink on the bottom, about 2 minutes, then flip and cook until they are totally pink and start to curl, about 2 minutes more; transfer the shrimp to a clean plate. Add the chili-sauce mixture to the skillet, and simmer until it is reduced and thickened, 2 to 3 minutes. Remove the pan from the heat to cool.
• Roughly chop the shrimp, add to the cooled sauce and stir to combine. Cover and refrigerate until ready to use.
• Put a slice of bread between 2 pieces of plastic wrap, and roll with a rolling pin to flatten. Spread a heaping teaspoon of mayonnaise over the bread. Arrange 2 tablespoons of the BBQ shrimp in a neat row along the bottom edge of the bread. Top with some of the vegetable mixture. Use the plastic wrap to help roll the bread up into a tight cylinder. Wrap it tightly in a fresh piece of plastic wrap, and refrigerate for at least 2 hours and up to overnight. Repeat with the remaining ingredients to make 8 roll-ups total.
• When you're ready to serve, unwrap the roll-ups, cut each into 4 pieces.

NEW ORLEANS-STYLE BBQ SHRIMP

Steps:

• In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
• Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.

MR. JIM'S LOUISIANA BBQ SHRIMP

Steps:

• Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
• Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.