StPeteBBQ
09-05-2004, 08:24 PM
From "How To Grill" by Steve Raichlen (hope he don't sue me...)
2 lbs extra-large shrimp in the shell (about 48)
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp crumbled dried rosemary
1 tsp garlic powder
Coarse Salt & Black Pepper
2 tbsp olive oil
1-1/2 sticks butter
3 cloves garlic, minced
3/4 cup bottled clam broth
3/4 cup heavy cream
3/4 cup beer
2 tbsp Worchestershire sauce
2 tbsp cane syrup or corn syrup
1 to 2 tbsp hot sauce (Tobasco), or more to taste
1 slice lemon
1-1/2 tbsp lemon juice, or more to taste
2 tsp sweet paprika
2 tbsp chopped fresh flat-leaf parsley
Crusty Bread (grilled; optional), for serving
1. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Cut the shrimp down the back and remove the veins. Place the shrimp in a large mixing bowl.
2. Make the rub: Place the cayenne, thyme, oregano, rosemary, and garlic powder in a small bowl. Add 2 tsp salt and 1 tsp black pepper and stir to mix. Sprinkle all but 2 tsp of this mixture over the shrimp and toss to mix. Be sure to sprinkle a little rub into the cuts in the shells. Pour the oil over the shrimp and toss to mix. Let stand in the refrigerator, covered, for 40 minutes, while you make the sauce and build the fire.
3. Make the sauce: Melt the butter in a large nonreactive saucepan over medium heat. Add the garlic and cook until fragrant, but not brown, 2 minutes. Stir in the clam broth, cream, beer, Worchestershire sauce, cane syrup, hot sauce, lemon slice and juice, papricka, a little salt and pepper, and the reserved rub. Let the sauce simmer brisky, uncovered, until thinck and flavorful, 10 - 15 minures. Remove and discard the lemon slice. Taste for seasoning, adding cane syrup, hot sauce, salt and/or pepper as necessary; the sauce should be highly seasoned.
4. Set up the grill for direct grilling and pre-heat to high. Thread the shrimp onto skewers (preferably two-pronged so the shrimp won't slip or rotate during cooking). When ready to cook, place the kebabs on the hot grate and grill until just cooked, 2 - 3 minutes per side, turning with tongs. When the shrimp are cooked, they'll be firm and white, with bright pink shells.
5. Unskewer the shrimp into individual soup bowls or one large bowl. Pour the sauce over the shrimp and toss to coat. Sprinkle withthe parsley and serve with plenty of crusty bread for mopping up the sauce.
Notes: The sauce can be prepared up to 1 hour ahead. Reheat the sauce, whisking it, before serving. If you wish to grill the bread, slice it and lightly butter both sides of each slice. Grill them for 1 minute on each side.
Enjoy!
2 lbs extra-large shrimp in the shell (about 48)
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp crumbled dried rosemary
1 tsp garlic powder
Coarse Salt & Black Pepper
2 tbsp olive oil
1-1/2 sticks butter
3 cloves garlic, minced
3/4 cup bottled clam broth
3/4 cup heavy cream
3/4 cup beer
2 tbsp Worchestershire sauce
2 tbsp cane syrup or corn syrup
1 to 2 tbsp hot sauce (Tobasco), or more to taste
1 slice lemon
1-1/2 tbsp lemon juice, or more to taste
2 tsp sweet paprika
2 tbsp chopped fresh flat-leaf parsley
Crusty Bread (grilled; optional), for serving
1. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Cut the shrimp down the back and remove the veins. Place the shrimp in a large mixing bowl.
2. Make the rub: Place the cayenne, thyme, oregano, rosemary, and garlic powder in a small bowl. Add 2 tsp salt and 1 tsp black pepper and stir to mix. Sprinkle all but 2 tsp of this mixture over the shrimp and toss to mix. Be sure to sprinkle a little rub into the cuts in the shells. Pour the oil over the shrimp and toss to mix. Let stand in the refrigerator, covered, for 40 minutes, while you make the sauce and build the fire.
3. Make the sauce: Melt the butter in a large nonreactive saucepan over medium heat. Add the garlic and cook until fragrant, but not brown, 2 minutes. Stir in the clam broth, cream, beer, Worchestershire sauce, cane syrup, hot sauce, lemon slice and juice, papricka, a little salt and pepper, and the reserved rub. Let the sauce simmer brisky, uncovered, until thinck and flavorful, 10 - 15 minures. Remove and discard the lemon slice. Taste for seasoning, adding cane syrup, hot sauce, salt and/or pepper as necessary; the sauce should be highly seasoned.
4. Set up the grill for direct grilling and pre-heat to high. Thread the shrimp onto skewers (preferably two-pronged so the shrimp won't slip or rotate during cooking). When ready to cook, place the kebabs on the hot grate and grill until just cooked, 2 - 3 minutes per side, turning with tongs. When the shrimp are cooked, they'll be firm and white, with bright pink shells.
5. Unskewer the shrimp into individual soup bowls or one large bowl. Pour the sauce over the shrimp and toss to coat. Sprinkle withthe parsley and serve with plenty of crusty bread for mopping up the sauce.
Notes: The sauce can be prepared up to 1 hour ahead. Reheat the sauce, whisking it, before serving. If you wish to grill the bread, slice it and lightly butter both sides of each slice. Grill them for 1 minute on each side.
Enjoy!