Rip Grovers Bbq Shrimp Recipes
R.I.P. GROVER'S BBQ SHRIMP
My first, mind-blowing experience with BBQ shrimp: Grover's Oyster Bar was a dusty-floored little shack on Irving Park Road in Chicago. We used to stop there on our way back from Cubs baseball games, have a couple of raspberry daiquiris (the best!) and some seafood. When I first tried BBQ shrimp, I couldn't believe the flavor! Incredible dish. Unfortunately, on a later trip into the city, I looked for Grover's ... I believe there was a burned-out shell of a building where it used to stand. So, R.I.P. Grover's, you were wonderful. This is for you! Prep time includes marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 8h30m
Yield 8 lbs.
Number Of Ingredients 14
Steps:
- Spread washed shrimp in a shallow baking dish.
- Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes.
- Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally.
- Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally.
- Serve in shallow soup bowls with LOTS of French bread for dipping!
Nutrition Facts : Calories 855.5, Fat 45.8, SaturatedFat 18.4, Cholesterol 754.4, Sodium 1104, Carbohydrate 14.4, Fiber 2.5, Sugar 1.4, Protein 94.5
BBQ SHRIMP COCKTAILS
Provided by Ree Drummond : Food Network
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Preheat a grill or grill pan over medium-high heat.
- Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
- For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side.
- Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.
BBQ SHRIMP
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
- Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
- To serve: Add the shrimp to a platter and garnish with lime wedges.
BBQ SHRIMP AND GRITS
Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
- Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
- Pour the BBQ sauce on top of the shrimp and mix.
- Serve shrimp with the cheesy grits.
Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g
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