Barbecue Garlic Shrimp

by R.B. Quinn and Min Merrell
BBQ Shrimp

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. 


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