Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
New Orleans-Inspired BBQ Shrimp
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 312
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 233 mg
- Sodium
- 223 mg
This recipe is sponsored by Pit Boss®. This Big Easy-style shrimp dish will blow your taste buds away. We cook shell-on shrimp in a mouthwatering sauce made from a savory mix of cowboy butter seasoning, beer, Worcestershire and plenty of melted butter. Spoon your shrimp and sauce into bowls and serve with crusty hunks of fresh bread for the ultimate dipping-while-you-feast experience.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 312
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 233 mg
- Sodium
- 223 mg
Ingredients
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Directions
Special equipment:
a wood pellet grill, such as a Pit Boss 850 DX Wood Pellet Grill- Light a pellet grill according to the manufacturer's directions and set to 425 degrees F (see Cook’s Note). Once lit, close and let preheat for 15 minutes.
- Put the butter in a large cast-iron skillet and place on the grill. When melted, add the lager, cowboy butter seasoning rub, Worcestershire, rosemary, garlic, shallots, a couple grinds of pepper and 1/4 cup water. Cook, stirring frequently, until the shallots and garlic are tender, about 2 minutes.
- Add the shrimp to the skillet and stir to evenly coat in the sauce. Close the grill and cook, tossing halfway through, until the shrimp are just cooked through, about 12 minutes. Sprinkle with more cowboy butter seasoning rub and garnish with the sliced scallions. Serve with toasted French bread for dipping.
Cook’s Note
We suggest using a light, fruit wood chip/pellet for this recipe, such as apple or cherry.
