Sassy Barbecued Shrimp Food

SAUCY BARBECUE SHRIMP

Ingredients:

• 1/2 cup butter, cubed
• 1 medium onion, chopped
• 1 bottle (18 ounces) barbecue sauce
• 1 bottle (12 ounces) pale ale beer or nonalcoholic beer
• 2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
• French bread baguette, sliced

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

BARBECUE SHRIMP STIR-FRY

Ingredients:

• 1 medium onion, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces
• 1/2 cup barbecue sauce
• 2 tablespoons honey
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 3/4 pound uncooked medium shrimp, peeled and deveined
• Hot cooked rice

Steps:

• In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice.

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP

Ingredients:

• 1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
• 1 ½ tablespoons vegetable oil
• 1 tablespoon freshly ground black pepper, or to taste
• ¼ teaspoon smoked paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon seafood seasoning (such as Old Bay®)
• 1 tablespoon butter
• 2 cups chicken stock
• lemon, juiced
• 2 tablespoons Worcestershire sauce, or more to taste
• 2 dashes hot sauce, or to taste
• 3 tablespoons cold butter, cut into chunks
• 6 cloves garlic, minced
• 1 tablespoon minced fresh rosemary
• 1 sprig fresh rosemary for garnish

Steps:

• Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
• Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
• Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
• Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
• Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
• Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
• Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.