luvthesnapper wrote:Go ahead with it. Harris Teeter just had a "buy 2 pounds get 3 free" on 16/20's. Then, a couple days later, I saw head-on 16/20's were 5.99 lb., so I got another pound, to save the heads for stock, etc.
So basically, I'm sitting on like 6 1/2 pounds of 16/20 shrimp.
Here's the recipe I use for BBQ Shrimp:
2-2 1/2 lbs. large shrimp unpeeled with heads on
2 sticks real butter (NO margarine)
1 onion diced fairly fine
1 rib celery diced fairly fine
4 cloves garlic minced
4 tbsp. chopped parsley
2 tbsp. Rosemary chopped
Juice of 1 lemon
1/2 cup Worcestershire Sauce
6 oz. beer
2 tbsp. Creole Seasoning---Recipe to follow
Melt butter in a saucepan. Add the onion, celery, rosemary and Seasoning Blend. Cook this down a couple minutes then add the garlic, Worcestershire Sauce and beer, blend well and let cook for another couple minutes.
Place shrimp in a fairly shallow casserole dish and spread them out, cover with the liquid and bake in a 375 degree oven for 15-20 minutes till shrimp are done.
Have some fresh French bread ready to use to sop up the sauce. Also, don't wear a nice white shirt while eating this unless you use a bib.
4 Tbsp. Black Pepper
1/4 tsp. Cayenne
1 tsp. Paprika
1 tsp. Salt
1 tsp. Thyme
1 tsp. Basil
What you don't use, store for another time in a sealed plastic bag.