I have a major addiction to shrimp cooked in stainless steel oyster shells with a sauce. Any kind of sauce. Lots of sauce. The kind of sauce that I can dip grilled garlic bread in. Shrimp and soppin’, that’s my style. These Italian barbecue shrimp combine super yummy shrimp with a wonderful sauce. A soppin worthy sauce of butter, Worcestershire sauce, garlic and seasonings.
What’s This Italian Barbecue Thing?
Maybe, like me, you’re wondering what makes these Italian barbecue shrimp? There aren’t any tomatoes, or basil or things I might think of when I think Italian (ok, there is garlic). Well, thanks to the fine folks at Louisiana Kitchen and Culture, I found the answer:
The original version is said to have originated in New Orleans’ Italian community nearly a century ago, to be added to a very long list of the city’s Italian-Creole classics. So in honor of the history we called ours Italian Barbecue Shrimp. There are many variations on the original recipe, but any authentic barbecue shrimp dish worth its name has great flavor, spices and needs bread for sopping up the juices.
Also try my restaurant-style peel and eat shrimp.
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.
Italian Barbecue Shrimp
Equipment
Ingredients
- 24 large shrimp deveined, peeled or not
- 1 stick unsalted butter
- 2 tablespoons worcestershire sauce
- 1 teaspoon ground black pepper or more, to taste
- 2 teaspoons Creole seasoning
- 1 teaspoon garlic minced
- ½ lemon juiced
- French bread sliced, toasted, for serving
Instructions
- Fire up your grill for indirect cooking at 350 F. Or pre-heat your Big Easy. You can also prepare these in a pre-heated oven at 350 F.
- Divide the shrimp between 12 stainless steel oyster shells.
- Melt the butter in a small saucepan over medium heat. Stir in the Worcestershire sauce, pepper, Creole seasoning, garlic and lemon juice.
- Divide the butter mixture between the oyster shells. It's ok (very ok!) to have extra. Just put it in a small bowl for serving alongside the shrimp.
- Transfer the shells to the grill, Big Easy or oven and cook for 15 minutes or until the shrimp have turned pink and translucent and the butter is good and hot and bubbly.
- Serve with crunchy French bread for dipping into the buttery sauce.
Nutrition
Nutritional values are approximate.
