Weegee's Barbecued Shrimp
Shrimp Stock:
Water
Tabasco
1 Larg Garlic Clove (Quartered)
1 Rib Celery
Fresh Shrimp Heads
~ Simmer Down and Strain
~Keep 1/2 cup shrimp stock to make the BBQ Shrimp
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Barbecued Shrimp:
2 doz Shrimp w/ heads and shells on
1tsp ground cayenne pepper
1/2 tsp tyme
1 tsp black pepper
1/8 tsp dried oregano leaves
1/2 tsp salt
1-3 minced garlic cloves
1 crushed bay leaf
1 tsp Worchestershire Sauce
1 stick butter (I use Olive Oil)
1/4 cup of beer
1/2 cup of the shrimp stock you made from the heads and shells
~Mix seasoning and Butter or Oil together and simmer for a minute
~Add your shrimp and stock to the sauce pan and cook for a minute or two
~ Add the beer at the end
* You want to flip the shrimp over to make sure they are cooked on both sides. It helps to place them neatly in a large sauce pan. Its ok to stack them on top of each other.
* When they are finished, you want to make sure you have a nice loaf of fresh bread(NO BUNNY BREAD or THE LIKE!!) handy, so you can drag through the sauce. It can get messy, but its well worth it....trust me.
~ENJOY~
