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Jul 24, 2007 07:24 PM

Arroyo Chophouse BBQ Shrimp

Has anyone had the BBQ shrimp appetizer at the Arroyo Chophouse in Pasadena? My boyfriend and I had an amazing dinner there but what really stood out was the shrimp. A lot like scampi with some kick. We absolutely loved it and were sopping up the sauce with the bread. Anyone know where else you can find something like this, since we are PhD students and can't spend that kind of money often but we loved this dish. Any ideas of how its prepared? I would love to try making at home. Seemed like a whole lot of butter and spices...yum.

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  1. Sounds like New Orleans style BBQ Shrimps, yeah baby! Try this site for recipes and other New Orleans stuff, he is a great guy. There is still a Killer Shrimp in Studio City & Marina del Rey

    1. I also love that dish, it is incredible. This will be very close:

      Barbecue Butter
      1 pound butter
      Scant 2 teaspoons black pepper
      Scant 1/4 teaspoon cayenne pepper
      1 1/2 teaspoons paprika
      1 teaspoon salt
      1/2 teaspoon whole dried rosemary leaves
      (measured, then finely chopped)
      2 ounces (1/4 cup) garlic, finely chopped
      2 teaspoons Worcestershire sauce
      1 teaspoon Tabasco sauce
      1 1/2 teaspoons water

      1 tablespoon plus 1 teaspoon olive oil
      1 pound (16-20 count), cleaned, peeled and deveined shrimp
      1/4 cup chopped green onions
      1/2 cup dry white wine
      Sourdough bread, for serving

      For Barbecue Butter: Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F.

      Makes about 2 1/2 cups.

      For Shrimp: Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

      Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

      Serve immediately in a bowl preheated to 160 degrees F

      1 Reply
      1. re: Tom P

        Thank you, thank you. I'm going to try this soon. Sounds divine.