Rip Grovers Bbq Shrimp Recipes

R.I.P. GROVER'S BBQ SHRIMP

R.I.P. Grover's BBQ Shrimp image

My first, mind-blowing experience with BBQ shrimp: Grover's Oyster Bar was a dusty-floored little shack on Irving Park Road in Chicago. We used to stop there on our way back from Cubs baseball games, have a couple of raspberry daiquiris (the best!) and some seafood. When I first tried BBQ shrimp, I couldn't believe the flavor! Incredible dish. Unfortunately, on a later trip into the city, I looked for Grover's ... I believe there was a burned-out shell of a building where it used to stand. So, R.I.P. Grover's, you were wonderful. This is for you! Prep time includes marinating.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 8h30m

Yield 8 lbs.

Number Of Ingredients 14

Ingredients

8 lbs large shrimp, in the shell
1/2 lb butter
1/2 cup olive oil
1 cup chili sauce (use a good brand; I like Homade)
3 tablespoons Worcestershire sauce
3 tablespoons lemon juice
2 lemons, sliced
4 cloves garlic, chopped
1 tablespoon chopped fresh parsley
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
salt & pepper

Steps:

Spread washed shrimp in a shallow baking dish.
Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes.
Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally.
Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally.
Serve in shallow soup bowls with LOTS of French bread for dipping!

Nutrition Facts : Calories 855.5, Fat 45.8, SaturatedFat 18.4, Cholesterol 754.4, Sodium 1104, Carbohydrate 14.4, Fiber 2.5, Sugar 1.4, Protein 94.5

BBQ SHRIMP

BBQ Shrimp image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon light brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne
Zest and juice of 2 limes, plus lime wedges, for serving
2 pounds 16/20 shrimp, shell on and deveined

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.

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