| Level: | Intermediate |
| Total: | 42 min |
| Prep: | 10 min |
| Inactive: | 2 min |
| Cook: | 30 min |
| Yield: | 8 main course servings, or 12 |
| Level: | Intermediate |
| Total: | 42 min |
| Prep: | 10 min |
| Inactive: | 2 min |
| Cook: | 30 min |
| Yield: | 8 main course servings, or 12 |
Ingredients
- 4 pounds fresh or frozen large or extra-large shrimp (21 to 25 count/per pound), in the shell, see note
- 5 tablespoons chili powder
- 1 tablespoon salt, plus 2 teaspoons
- 16 tablespoons (2 sticks) unsalted butter
- 2 medium onions, peeled and finely chopped
- 6 cloves garlic, peeled and minced
- 1 cup ketchup
- 1 cup extra-virgin olive oil
- 5 tablespoons light brown sugar
- 1 cup Worcestershire sauce
- 1 lemon, sliced
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 3 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- 1 teaspoon cayenne pepper
- Several dashes Louisiana-style hot sauce
Instructions
- Cook’s Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won’t hurt you.
- Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce.
- In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping.
- Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
- While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so that it doesn’t burn.
- Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout.
- Serve with the warm sauce for dipping, and a large bowl for the shells.
Reviews
I have been looking for a recipe for BBQ Shrimp that replicates Deanie’s Seafood in French quarter. This really sounds very close so am hitting the kitchen this morning to try it. I am following along with everything on the list but pulled up when it called for 1cup of olive. With two sticks of butter, I just could not pour a whole cup of EVOO. I cut it to 1/2 cup. Will continue review upon completion.
Cut the ketchup, sugar, replace the cayenne with red pepper. The. Atrial flavor of the shrimp can be brought out with less butter, some olive oil, red pepper and Worcestershire sauce, and of course, excellent French bread for sopping up the sauce.
The sauce was really good. It’s a little ingredient and time intensive but it’s easy and like I said it’s good.
I read all the comments before printing the recipe. I decided that instead of making shrimp I would try it on chicken. I used the chili powder/salt rub on the chicken and let it sit. Then I marinated the spiced chicken with some sauce and let it sit. And then grilled the chicken. When I took the chicken off the grill I immediately put it into a bowl of sauce and tossed it.
I probably should have let flavors fuse better at each step but it didn’t really matter everyone loved it. Since I had sauce left over I tossed it with some fried shrimp. My shrimp didn’t stay crispy but it tasted good. I have a cup of sauce left and I’ll use it to marinate some porkchops.
I was mopping it up with my shrimp and bread. Tastes better next day after all flavors of sauce have married together.
The prep on this is time consuming but worth the effort…any one I serve this to has left with the recipe.
This recipe sounded great, but my family judged it higher – best ever sauce. We will try it with ribs as well.
took a little longer to make the sauce than listed but well worth the work.
The shrimp tasted wonderful, although the marinade took awhile to make. Great flavors after grilling; both spicy and sweet. Yummy!! Worth the time it took to make the marinade!
This recipe require a lot of pre work, especially if you use fresh herbs, (you don’t have to. I am also a beginner cook) but it is worth it. The shrimps were delicious. I also used the sauce on steak, and it was also delicious. It’s really NOT spicy, nor too sweet. Everyone at my Christamas Eve party loved the food.
Absolutely my favourite shrimp recipe to date!