Yankee Shrimp Boil - Page 2 - BBQ Central

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Old 03-28-2008, 11:46 AM   #21
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Quote:
Originally Posted by Damar12
If you liked that, you will love this also.

New Orleans Style BBQ Shrimp

4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
1 lb butter
1 cup olive oil
4 tsp cayenne pepper
2 tsp salt
2 tsp ground thyme
4 tsp black pepper
1 tsp ground oregano
1 tsp ground basil
2 tsp paprika
6 tsp crushed garlic
2 tsp ground rosemary
4 tsp Worcestershire sauce
2 tsp Tabasco sauce
2 tsp Liquid smoke
1 tsp lemon juice
3 bay leaves (finely crushed)
1/2 cup fresh chopped parsley

Rinse shrimp and drain. Spread out in a shallow baking pan.
Combine remaining ingredients in sauce pan over low heat until butter is melted. Pour over shrimp. Marinate for several hours (or overnight), turning and basting several times.
Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.

Notes: I peel the shrimp first myself. I also serve hot steamed rice for those that want their shrimp on top. Something really sweet seems just right after this!
Liquid smoke???????
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Old 03-28-2008, 12:12 PM   #22
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Location: West Seneca NY
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Quote:
Originally Posted by 007bond-jb
Quote:
Originally Posted by Damar12
If you liked that, you will love this also.

New Orleans Style BBQ Shrimp

4 lbs Gulf Shrimp (or 13-15/lb. size tigers)
1 lb butter
1 cup olive oil
4 tsp cayenne pepper
2 tsp salt
2 tsp ground thyme
4 tsp black pepper
1 tsp ground oregano
1 tsp ground basil
2 tsp paprika
6 tsp crushed garlic
2 tsp ground rosemary
4 tsp Worcestershire sauce
2 tsp Tabasco sauce
2 tsp Liquid smoke
1 tsp lemon juice
3 bay leaves (finely crushed)
1/2 cup fresh chopped parsley

Rinse shrimp and drain. Spread out in a shallow baking pan.
Combine remaining ingredients in sauce pan over low heat until butter is melted. Pour over shrimp. Marinate for several hours (or overnight), turning and basting several times.
Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.

Notes: I peel the shrimp first myself. I also serve hot steamed rice for those that want their shrimp on top. Something really sweet seems just right after this!
Liquid smoke???????
Well thats kind of like cooking with gas :P
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Old 03-28-2008, 05:50 PM   #23
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I'm not a big seafood fan but that looked really good.
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Old 03-28-2008, 07:17 PM   #24
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I don't do gas unless I am holding my nose and walking the other direction.............. :P
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