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Recipes in Lake Pontchartrain / Northshore in Southeast Louisiana
Peel Less BBQ Shrimp

Chef Ron

Peel Less BBQ Shrimp

Peel Less BBQ Shrimp

Peel Less BBQ Shrimp
This month we wanted to keep with traditions and do a BBQ Shrimp recipe that we would always prepare with the onslaught of fresh Louisiana Shrimp this time of year. Our famous Peel’ less BBQ Shrimp is unique compared to the traditional BBQ Shrimp that have the heads and shells. Glockners Place wanted to create a BBQ Shrimp dish that our customers would be able to eat with ease and still keep the wonderful flavor and dipping sauce of the traditional BBQ Shrimp, hence the Peel’ Less BBQ Shrimp.
3 pounds of Fresh Louisiana Shrimp (Large 16/20 or 21/25 count)
2 Large Onions (chopped fine)
1 cup of fine chopped Garlic
1 pound of Butter
1 table spoon lemon juice
¼ cup of Worcestershire sauce
1 table spoon of Tony Chachere’s
2 table spoons of black pepper
1 table spoon of paprika
1 tea spoon of cayenne pepper
2 cups of Beer (Your favorite) (We like Abita)
2 cups of Seafood stock

OK, take your fresh Louisiana shrimp de-head and peel them, save the heads and shells. You want to butterfly and devein the peeled shrimp. In a stock pot bring put all of the peeled shrimp shells and heads, cover with water and add salt and pepper. Bring stock pot to a boil for about one minute. Strain the seafood stock from the stock pot into a container. This stock can be used for a variety of recipes.
Discard the cooked shrimp shells and heads from the stock pot and melt butter in same pot. On med heat sauté onion and garlic for about two minutes, add the rest of the ingredients and cook for another two minutes. Now taste the sauce and make sure it is just right, you may want to add a little more salt or pepper to your taste. Or heck you may want more beer flavor. Add your fresh peeled and deveined Louisiana Shrimp and cook for about two-three minutes. If you would like to make your sauce a little thicker as we like to do, add a little roux till your liked consistency. Take some fresh local French bread and soak up the sauce with the shrimp. Yummy! Enjoy!

Message us and let us know how you liked the Recipe and make any suggestions too.
June 11, 2012 at 5:32pm
7 Comments
keakar Profile Photo
Posted July 27, 2012 at 2:29pm
wow

holy jeepers batman it was good but the sauce was way over the top inedible.

you sure its 1/4 cup of worchestershire sauce? because that all you can taste when dipping in the sauce so we had to throw it out.

i tried it a second time with just 1 tablespoon worchestershire sauce instead of the 1/4 cup and it was much better, we had no sauce left over that time

• View Reports by keakar
hunt r Profile Photo
Posted July 27, 2012 at 8:46pm
recipe

Son, oh son, thats a delicious recipe. Thanks for shareing.

• View Reports by hunt r
Huckleberry Profile Photo
Posted July 28, 2012 at 1:14am
Mmmm!

I added a dark roux as suggested to get it fairly thick, added a chopped Jalapeño, and reduced the Worcestershire sauce to 1 tablespoon (I don't care for a strong Worcestershire flavor). EXCELLENT!

• View Reports by Huckleberry
House of Pain Profile Photo
Posted July 28, 2012 at 7:23am
BBQ

I'm still trying to figure out where the BBQ comes into this recipe?

• View Reports by House of Pain
keakar Profile Photo
Posted August 02, 2012 at 1:54pm
no BBQ sauce in BBQ recipe

i know, no BBQ shrimp recipe has any BBQ sauce in them lol

• View Reports by keakar
House of Pain Profile Photo
Posted August 02, 2012 at 1:59pm
bbq

Maybe the stock pot goes in the pit

• View Reports by House of Pain
cowboycjn Profile Photo
Posted August 07, 2012 at 9:31am
BBQ Shrimp

Now that looks great and I can't wait to try this out. Thanks

• View Reports by cowboycjn

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