Barbecue Garlic Shrimp
A bowl of Barbecue Garlic Shrimp from our book, Cheater BBQ. Warm crusty bread, cold beer, chilled white wine. Something crisp and cement-y, no buttery Cali Chards. Heaven.
New Orleans-style barbecued shrimp, called “barbecue” despite the lack of fire, is typically prepared in the oven. We cook it in a big pot on the stove because the heart of the dish is the buttery, garlicky broth it creates. A big pot seems to make this easier to manage.
Large shrimp from the American coasts make the best meal. It’s getting trickier to find U.S. shrimp, but keep an eye out and request it from your market’s seafood counter. Just pick up frozen shrimp – they’re a cinch to thaw when you’re ready. We brighten them up first with a quick sea-salty brine. Mix together about a 1/4 cup Kosher salt per quart of cold water. Add the shrimp and hold in the refrigerator for an hour. Dump the water, a quick rinse, and they’re ready for the rest of the recipe below.
Plunk the big pot in the middle of the table and invite everyone to go to town. Tear into the warmed crusty baguettes, sop up the flavors, and compliment it with the chilly beers and wines.
- Smoke brining the shrimp:
- 1/4 cup liquid smoke
- 1/4 cup kosher salt
- 2 pounds large shrimp (16 to 20 count), peeled and deveined
- ½ cup chopped fresh parsley, for garnish
- BBQ Garlic Sauce:
- 1/2 cup butter, melted
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot pepper sauce
- 6 garlic cloves, minced
- Black pepper, to taste
For the brine:
Combine one quart of cold water, liquid smoke, and salt in a large bowl. Stir to dissolve the salt.
Add the shrimp to the bowl, cover, and chill an hour. Drain, discard the brine, quickly rinse the shrimp.
While the shrimp are in the brine, make the BBQ Garlic Sauce by combining all the ingredients in a small bowl.
Toss the rinsed shrimp in the sauce. To make ahead, cover and refrigerate, then cook the shrimp just before serving.
To cook the shrimp:
Heat a large cast iron skillet or enamel-coated cast iron pot over high heat until piping hot. Carefully add the shrimp to the hot pot and cook until the shrimp are pink and opaque throughout, about 3 to 5 minutes depending upon the size of the shrimp.
Overcooked shrimp are chewy and rubbery so don't leave your post.
Garnish with parsley and serve with warm crusty bread. Makes 4 to 6 servings.