Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Sometimes it’s the little things. I bought 12 stainless steel oyster shells the other day and ever since I can’t stop cooking with them. I initially made these BBQ shrimp in oyster shells on my gas grill. We enjoyed them so much that I next made them on my Char-Broil Big Easy. Getting a dozen shells on the Big Easy is a bit tricky but I got it to work and the shrimp were delicious! (If you don’t have two Bunk Bed baskets, or even one, that’s ok! Just use the basket that comes with the Big Easy and cook four shells at a time!).
The broth that the BBQ shrimp cooks in in the oyster shells on the Char-Broil Big Easy is what adds such tremendous flavor to the shrimp. As an added bonus, you’re left with a good bit of the broth in the bottom of the shells after you devour the shrimp. That broth is absolutely crazy good for soppin’, so grab a few slices of grilled French bread and get to dippin’!
Loading the Big Easy
You can fit 4 oyster shells per ‘level’ in the Big Easy. The bottom level is the bottom of the standard basket that comes with the Big Easy. You’ll want to add the shells, the shrimp and the butter mixture to that level before continuing on to the next.
Then, add a Bunk Bed Basket, latching it so it’s just above the bottom level. Add 4 shells to that level, the shrimp and butter mixture. Finally, you need to add one more Bunk Bed Basket. That’s trickier because it’s easy to knock the bottom basket lose and onto the shrimp below. I take the bunk bed basket and insert it at a bit of an angle. I turn it so that the latches on the sides fit in between the latches on the first bunk bed basket (at a 90 degree angle to them). Then I latch it, add shells, shrimp and butter.
Unloading the Big Easy
Removing the shells is a little tricky too. I found that they cooled pretty quickly and I was able to remove them by grabbing them along the edges with my hands without burning myself, all the while being super duper careful that I didn’t tilt them and get super hot butter on myself! You might want to grab some heat-proof gloves or long tongs (with good rubber grippy tips!) instead. PLEASE BE CAREFUL!
You can use this same approach to make my fantastic Cajun shrimp in oyster shells. Also try my bacon-wrapped Big Easy shrimp.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
BBQ Shrimp in Oyster Shells on the Char-Broil Big Easy
- 1 pound large shrimp I used 20-24 count
- 1 cup butter
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 tablespoon garlic minced
- 4 teaspoons Worcestershire sauce
- 4 tablespoons beer
- 12 stainless steel oyster shells
- Peel and devein the shrimp. Leave the tail shells on if desired.
- Fire up your Big Easy. You can fit 4 oyster shells in the Big Easy basket. To cook all 12 at the same time you'll need 2 Big Easy bunk bed baskets. See my notes on how to use them.
- Melt butter in a small saucepan over medium-low heat. And remaining ingredients except shells. Stir.
- Bring mixture to a slow simmer and let simmer until reduced by half, 3-4 minutes. Remove from heat.
- Working one basket at a time, add 4 oyster shells to the Big Easy. Add two shrimp into each SOS shell and add a tablespoon of the butter mixture.
- Place the shells into the Big Easy baskets grill. Cook until the shrimp begin to turn pink on the outside, 7-8 minutes.
- Carefully remove the shells from the basket. I found that they cool to the touch pretty quickly (but the Big Easy baskets DO NOT!) so I just grabbed them on the sides with my hands. You might want to use grill gloves or good tongs.
Nutritional values are approximate.