RECIPE # 4642 BBQ SHRIMP ST. CHARLES Friday May 20, 2011
DALE PILLOW / WWW.MISTADALES.COM
2 Tbsp. Extra Virgin Olive Oil
1 to 1.5 lbs. of large (peeled and deveined) Gulf Shrimp
1 Tsp. Creole Seasoning
Salt and Black Pepper to Taste
Place shrimp in a medium size bowl. Then coat with the 2 Tbsp. of Olive Oil. Sprinkle with salt, pepper, 1 Tsp. of Creole Seasoning. Mix together thoroughly. Then cover and place in the fridge 1 to 2 Hrs. to marinate.
2 Tbsp. Vegetable Oil
Half of small Yellow Onion (finely diced)
1 Cup Ketchup
1 Cup Apple Cider Vinegar
Half Cup Brown Sugar
1/3 Cup Brown Spicy Mustard
2 Tbsp. Melted Unsalted Butter
1 Tbsp. Ground Cumin
1 Tbsp. Liquid Hickory Smoke
2 Tsp. Red Wine Vinegar
1 Tsp. Worcestershire Sauce
1 Tsp. Chili Powder
Half Tsp. Cayenne Pepper
Salt and Pepper to Taste
In a medium size sauce pan on medium to medium high heat add oil. Then add onions and cook 3 to 5 minutes until they soften. Reduce heat to medium low and add the remaining ingredients, stirring to mix well. Let the sauce come to a slight bubble, then reduce heat to low and allow sauce to cook for approx. 1 Hr. Then turn heat off and allow to cool. This sauce is even better when allowing to sit in the fridge for a day or two before using. It can be stored in a airtight plastic container for a couple of weeks. Just heat sauce when you're ready to use.
Directions for Grilling the Shrimp:
Remove shrimp from fridge at least 30 minutes before grilling. Using wooden skewers that have been soaked in water, place 6 shrimp on each skewer. Place shrimp skewers on grill allowing to cook for 1 to 2 minutes before turning. After turning, baste the shrimp with the BBQ sauce and allow to cook 2 minutes or until shrimp begin to turn pink. Turn once more basting the other side and cook until shrimp is opaque. Remove from grill and baste on both sides again before serving. Serve with a side of sauce and French bread for dipping. *Always be careful not to overcook shrimp. They have a built in thermometer (turn pink) to let you know when they're done.