Barbecued Shrimp Recipes

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

Steps:

• In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat. Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine. Stir well and add the shrimp. Cook about three minutes, stirring and shaking the pan.
• Add the remaining eight tablespoons of butter, clam juice and wine. Cook, stirring and shaking the pan, for three more minutes. Remove from the heat and serve immediately with the hot butter from the pan and French bread or rice.

Steps:

• Rinse the shrimp in cold water and drain well, set aside.
• In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
• Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
• When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
• Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
• Add the beer and cook and shake the pan 1 minute longer and remove from heat.
• Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.