Delicious Miss Brown Recipes Recipe Recipe For Shrimp

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BBQ SHRIMP



BBQ Shrimp image

This New Orleans classic happens to be one of my favorite ways to eat shrimp. Sweet Carolina shrimp bathe in a spicy butter sauce that's perfect for soppin' up with slices of grilled bread. You've got to try it.

Provided by Kardea Brown

Categories     main-dish

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 14

2 pounds raw jumbo shrimp (with heads, if possible), preferably Carolina shrimp, peeled and deveined with tails intact, shells and heads reserved
2 tablespoons Cajun seasoning
2 tablespoons canola oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup dry sherry
2 teaspoons dried rosemary
1 bay leaf
3 cups reduced-sodium chicken or seafood stock
3 tablespoons fresh lemon juice (from about 1 large lemon)
3 tablespoons Worcestershire sauce
1/2 cup (1 stick) unsalted butter
Chopped fresh parsley, for sprinkling
Thick slices French bread, grilled

Steps:

  • Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
  • Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
  • Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.

GRILLED SHRIMP COBB SALAD



Grilled Shrimp Cobb Salad image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound jumbo shrimp, peeled and deveined
4 tablespoons (1/2 stick) butter, melted
2 cloves garlic, minced
1 cup mayonnaise
3/4 cup buttermilk
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley
2 dashes Jamaican hot pepper sauce, preferably Pickapeppa
Kosher salt and freshly ground black pepper
2 heads romaine, leaves separated
2 large hard-boiled eggs, crumbled
4 slices cooked bacon, crumbled

Steps:

  • Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
  • Preheat a grill or grill pan to medium-high heat.
  • Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
  • Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
  • Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.

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