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.
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.
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.
It’s not that I needed any more cookware (or grillware). But I couldn’t help myself when I came across stainless steel oyster shells. I love seafood, and I figured hey, I really need to learn more seafood recipes, so why not get some shells and get to it?! Well, by golly these shells are just fun to cook in and I’ve found myself making super-awesome dishes, like these grilled BBQ shrimp in oyster shells. The shrimp cook up perfectly. And oh, the sauce. The sauce is just insane. The shrimp soak up some of that great buttery herby flavor. The rest of the soakin’ is up to you. Pick up the shell and drink it up, or dip a piece of nice crusty bread in it for a few seconds to sop it up. Man, it’s great!
If you like a bit of a kick, add just a pinch (a small pinch) of red pepper flake on top of the shrimp just before grilling (I use my trusty Weber grill!). Don’t go crazy with it, the stars of the show are the perfectly cooked shrimp and fantastic sauce.
Don’t make the mistake I made and only purchase 12 stainless steel oyster shells. Everything I’ve made in them has been so yummy that I’ve always found myself craving more. And for more I’d need more shells. So get extra and you won’t be in the same boat.
Note: You can make the butter mix in a small saucepan on your grill or on your indoor stovetop, whichever you prefer.
Peel and devein the shrimp. Leave the tail shells on if desired.
Fire up your outdoor grill for direct cooking over high heat.
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.
Place 2 shrimp into each SOS shell. Place the shells on the grill. Cook until the shrimp begin to turn pink on the outside, 4-5 minutes. Baste each shell with 1 tablespoon of the seasoned butter mixture.
Caution: The butter will flame up when added, which gives the shrimp a smoky flavor. Cook just until the shrimp are done, 3-5 minutes. Serve immediately.