March 31, 2008

BBQ Shrimp

Saturday my friend Veronica and I drove up to St. Louis to the Soulard Farmers Market to do some and shopping. I had to hit the Soulard Spice Shop to stock-up on some much needed spices, coffee and pick up some seafood and some goat cheese. Veronica bought some goat meat (which she prepare that night), goat cheese, okra and a few other things.

Being at the market Saturday made me very excited because in about two months farmers’ markets will be in full throttle. Beautiful produce, great tastes and visits with the farmers….I can’t wait.

The trip made me think of a great recipe that I made last summer for a bbq we had at our house with our friends. I realized I hadn’t even posted about this recipe on the blog today and wanted to share it with you.

When we made this BBQ Shrimp recipe a lot of my friends told me they had never had BBQ shrimp on the grill…..What a SHAME! Shrimp on the grill is one of my favorite ways to prepare shrimp.

Mr. Story’s BBQ Shrimp
Recipe courtesy The March Family
Boy Meets Grill
Big Texas Family Grilling

2 sticks unsalted butter
2 teaspoons coarse black pepper
2 teaspoons kosher salt
1/2 cup freshly squeezed lime juice
1 tablespoon hot sauce, or more if you like it spicier
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 pounds extra-jumbo shrimp (16 to 20 per pound), shell left on
3 tablespoons olive oil
Chopped flat-leaf parsley
1 loaf French bread

Heat the grill to high.

Place a few large cazuelas or a large high-sided saute pan on the grates of the grill. Add the butter, pepper, salt, lime juice, hot sauce, Worcestershire and thyme and cook until the butter has melted and the mixture begins to simmer. While the butter mixture is melting, toss the shrimp with the oil and place on the grill in an even layer. Grill for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes. Remove from the heat and stir in the parsley.

While shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted.

Serve shrimp with the grilled bread.

(PHOTO: This photo is from the Food Network.)

1 comment:

Bob Younce at the Writing Journey said...

Oh my gawd, these look awesome.

We're about 45 days from really being able to grill here :(