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Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

N'Awlins Barbecue Shrimp

Print

  • People

    Serves 4

  • Grilling Time

    2 to 4 min.

  • Prep Time

    20 min.

People
Serves 4
Grilling Time
2 to 4 min.
Prep Time
20 min.

the Ingredients

20151023095357 Row Seafood 3

Marinade

  • 90 grams (¾ stick) unsalted butter
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground turmeric
 
  • 680 grams large shrimp (21/30 count), in their shells (tails left on), deveined

Instructions

  • 01 In a small skillet pan over medium heat on the stove, melt the butter. Add the garlic and cook until soft, 2 to 3 minutes, stirring occasionally. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
  • 02 Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.
  • 03 Prepare the grill for direct cooking over high heat (230° to 290°C).
  • 04 Remove the shrimp from the bag and grill over direct high heat, with the lid closed, until just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature.
Ingredients
Instructions

  • the Ingredients

    20151023095357 Row Seafood 3

    Marinade

    • 90 grams (¾ stick) unsalted butter
    • 2 teaspoons minced garlic
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons finely chopped fresh thyme
    • 2 teaspoons paprika
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground cayenne pepper
    • ¼ teaspoon ground turmeric
     
    • 680 grams large shrimp (21/30 count), in their shells (tails left on), deveined

  • Instructions

    • 01 In a small skillet pan over medium heat on the stove, melt the butter. Add the garlic and cook until soft, 2 to 3 minutes, stirring occasionally. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool to room temperature.
    • 02 Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.
    • 03 Prepare the grill for direct cooking over high heat (230° to 290°C).
    • 04 Remove the shrimp from the bag and grill over direct high heat, with the lid closed, until just opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm or at room temperature.

Let's Gear Up

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