Barbecue Shrimp

Barbecue Shrimp


  • 1/2 cup unsalted butter
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons garlic minced
  • 1 1/2 tablespoon freshly ground
  • 1 cup celery, minced
  • black pepper
  • 2 bay leaves
  • 2 pounds large/jumbo shrimp with heads
  • 2 teaspoons rosemary, crumbled
  • 1/2 teaspoon basil, crumbled
  • 1/2 cup shrimp stock or clam juice
  • 1/2 teaspoon oregano, crumbled
  • 1/2 cup beer
  • 1 to 1 1/2 teaspoons salt
  • 1 lemon, sliced thin


Serves 4. Melt butter in a 12-inch cast-iron skillet, saute celery and garlic, and add all seasonings. Simmer on low heat for 10 minutes. Remove from heat and let mixture stand for 30 minutes. Add shrimp and cook over medium heat, stirring, until shrimp turn pink. Add stock, beer, and lemon, cook 2 minutes longer. Bake in skillet for 10 minutes in 450-degree oven (optional). Serve in a deep plate with salad, new potatoes and lots of French or Cuban bread.

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