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I came across a new store here in the Detroit area with a terrific seafood counter that occasionally carries fresh Wild Caught USA Heads on Shrimp, which immediately makes me think Barbecue Shrimp. Heads on Shrimp as I’ve mentioned in the past are rather hard to come by up here in the north, especially product of the USA. I always snatch them up when I find them.
The last time I found them I whipped up a very simple batch of Barbecue Shrimp, just a few basic ingredients. This may seem like a lot of black pepper, but trust me. Here is the recipe:
Barbecue Shrimp Recipe
2 lbs fresh Head on USA Gulf Shrimp, antennas removed
4 large Cloves fresh Garlic, minced
2 Tbsp Kosher salt
2 Tbsp fresh Rosemary, chopped
Enough freshly ground Black Pepper to cover the Shrimp in the pan, about 1/4 Cup
3 Sticks Unsalted Butter, cut into 1″ pieces
French Bread for dipping
Cold Beer
Preheat an oven to 350 F degree oven.
Toss the Shrimp with the salt, garlic, and Rosemary. Place in a single layer in a cast iron frying pan. Coat with the black pepper. Top with the cut up cold butter.
Place into the 350 degree oven and bake for about 30-45 minutes. Baste occasionally. Be careful not to overcook, but also make sure that the Shrimp all soak up the sauce.
Serve with a lot French bread for dipping, your favorite cold beer, and a case or two of napkins.
Serves 1-2.
Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!
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Looks great, brings back memories of a great dinner at Pascal’s just a few months after Katrina.
Mmmmmmmmmmmmmm…………..
I am going to have to try this the next time I find head on shrimp. It looks amazing and makes me miss New Orleans!
This looks a bit toned down from your original recipe…no beer & no thyme? Either way, I’ll try it!
The recipe is in the oven right now.
Thank you again Danno for this wonderful resource.
Cordially,
t.
btw….
How do you deal with the connotations of ‘BBQ’ as regards this dish? To many, BBQ means a grill, not a skillet.
Cordially,
t.
This dish looks fantastic! I truly can’t wait till my next big party to try it. Thanks for sharing it.
So no heat until the skillet goes into the oven, or do you start the skillet on a flame?
There are hundreds of bbq shrimp recipes out there. The original recipe is not even remotely close to any of these. It was a closely guarded secret for over 50 years (by my father) and it is getting ready to come out on the market at a sauce base. Just add butter, pour over shrimp, fish, chicken or pasta and you will have the BEST version you have ever tasted – bar none. For more info contact nobbqshrimp@aol.com
No mention of de-vaining before cooking…do you go ahead and leave the insides…in?
Hey Phil! I never worry about deveining for Barbecue Shrimp.