BBQ Shrimp question
I've made the New Orleans' BBQ shrimp before, using the Mr. B's recipe. But I'm on the hook for a large batch for a party tomorrow at a friend's. The recipe calls for cutting in the butter while the shrimp are cooking. I don't know how much time on a burner I'll have there, and the kitchen is really small for prep and actual cooking for more than one cook.
To me, it makes sense that I could assemble the sauce, with the butter, here. Rewarm the sauce and cook the shrimp in minutes there, as the app, while the rest of the dinner is close to done.
Do you think there'll be any discernable drop in flavor as a result?
When I was a boy and young man, just about everyone did BBQ shrimp in the oven. I guess you could try that but not finish the cooking, then heat it up at the dinner site. You won;t get the "emusified" stuff as with Mr B's but you could thicken it with other stuff..as in garlic etc. Or a roux, as I have seen done.
Sure, Ismutko!! These are shell-on, so people can peel at table. Serve it up with crusty bread to mop up that fantastic sauce.
Serves 6 Oven 400, middle rack. You'll need a 13x9" baking dish.
Oven BBQ Shrimp
4 lbs. med/lg. fresh unpeeled shrimp/lprawns
2 lemons, wedged
2 Bay leaves
1 C. melted butter
1 C. Ketchup
1/2 c. Worcestershire
1/4 c. orange juice concentrate (the frozen kind)
1-2 T. minced garlic (you might go easy on this for a party)
3 T. Old Bay Seasoning
1 t. dried rosemary
1/2 t. pepper
as much Cayenne as you like, or none at all.
Lay your shellfish in the baking dish. Lay Bay leaves atop, and lay the lemon slices down after that. Mix rest of ingredients, and pour over shrimp. Bake at 400 (preheated) for 30-35 minutes, stirring occasionally.
See above note re: bread
Relax and enjoy, it'll be great.
This can be doubled, tripled, quadrupled.......
Thank you, I'll definitely be trying this.
Although I did just wing it with my original plan -- made the sauce at home, let cool, transported and reheated.
The emulsion actually held up pretty well -- a couple of whips with a whisk as the sauce reheated on the one free burner kept it from separating. A couple dashes of worcestershire and adding lemon slices once it was hot freshened it up. All that remained was to not overcook the shrimp, which was accomplished.
Turned out 4 doz. jumbo shrimp this way and all was happily consumed and sauced mopped. But I'll definitely try the oven method. It looks a lot easier and efficient for large quantities. Which, it turns out, will probably be necessary given the reviews. Only a couple of people at the gathering had sampled the BBQ shrimp in New Orleans, so it was a novel and eye-opening preparation for the rest of the Philadelphia-area folks.