Pan Barbecued Shrimp

[FLOB]

Since Bushman has so many shrimp to eat, I figured I'd post one of our family's favorite shrimp recipes. Not sure why it is called barbecue, but that's the name of the recipe...

3-4 tbsp unsalted butter
1 tbsp minced garlic
1/2 tsp dried oregano
cayenne pepper to taste (I use a dash so my wife will eat it, original recipe is 1 tsp)
1 bay leaf
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
salt to taste
2 lbs large shrimp (I've used shelled/deveined or still in shell)
1/2 cup bottle clam juice
1/4 dry white wine

In a large cast iron or heavy skillet, melt butter over high heat. add all remaining ingredients except shrimp, clam juice and wine. Still well until the garlic is fragrant (20-30 seconds) and then add the shrimp. Cook about 3 minutes stirring and shaking the pan. Add clam juice and wine and another pat of butter if needed. Cook until shrimp are done.

Goes great over rice.

[8Ball]

Thanks! Will give this a try sometime.

[Oldvine Zin]

Since Bushman has so many shrimp to eat, I figured I'd post one of our family's favorite shrimp recipes. Not sure why it is called barbecue, but that's the name of the recipe...

3-4 tbsp unsalted butter
1 tbsp minced garlic
1/2 tsp dried oregano
cayenne pepper to taste (I use a dash so my wife will eat it, original recipe is 1 tsp)
1 bay leaf
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
salt to taste
2 lbs large shrimp (I've used shelled/deveined or still in shell)
1/2 cup bottle clam juice
1/4 dry white wine

In a large cast iron or heavy skillet, melt butter over high heat. add all remaining ingredients except shrimp, clam juice and wine. Still well until the garlic is fragrant (20-30 seconds) and then add the shrimp. Cook about 3 minutes stirring and shaking the pan. Add clam juice and wine and another pat of butter if needed. Cook until shrimp are done.

Goes great over rice.

Close to what I do, I add a little ground clove, homemade Worcestershire and some sliced mushrooms. Served on a bed of cheesy grits.

[Bushman]

Both sound great. I usually catch over 1000 shrimp per year thus I save a lot of different recipes.

[Yummyrum]

Both sound great. I usually catch over 1000 shrimp per year thus I save a lot of different recipes.

Lucky bugger Bushy , Day’m thats almost three a day
Like prawns , I do

[Ben]

I do something similar, replace clam juice with tomato sauce or fresh tomatoes, serve over rice or mashed potatoes. This looks good though, I might have to pick up some clam juice.

[LWTCS]

The BBQ moniker definitely confusing.
Not BBQ at all.
More like,,,,I dunno,,,reverse brazing?

Let me ask Gordon Ramsay. Wait here....

[Oldvine Zin]

The BBQ moniker definitely confusing.
Not BBQ at all.
More like,,,,I dunno,,,reverse brazing?

Let me ask Gordon Ramsay. Wait here....

Why do they call it BBQ shrimp?

Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world. ... So why call it barbecue? "Only because when it comes out, it kind of looks like it's got a reddish tint," DeFelice says. Pascal's Manale's most important ingredient is the head-on shrimp

[FLOB]

The BBQ moniker definitely confusing.
Not BBQ at all.
More like,,,,I dunno,,,reverse brazing?

Let me ask Gordon Ramsay. Wait here....

Why do they call it BBQ shrimp?

Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world. ... So why call it barbecue? "Only because when it comes out, it kind of looks like it's got a reddish tint," DeFelice says. Pascal's Manale's most important ingredient is the head-on shrimp

Interesting. I never knew anything about the origins of the recipe. My mother found it in a magazine at least 30 years ago.

My copy of the recipe is written out on a index card. She gave me one of those little index card holders with tabs and a bunch of family recipes when I got married 21 years ago.

[Oldvine Zin]

Just got back home from the east coast and had to make this

Stay safe
OVZ

[jonnys_spirit]

Wow that looks good enough to eat the tails!

-j

[FLOB]

Looks great! Hope you enjoyed it.

[Oldvine Zin]

Just made this tonight
BBQ Shrimp and cheesy grits

Stay safe
OVZ

[Twisted Brick]

Great pic, OVZ. Looks delicious.

[Saltbush Bill]

Its got me drooling , Id give it a go but don't think I can by clam juice here. Could I just use fish stock in place of that do you think Bushy ?

[ecir54]

Here's mine Nola style.