Grilled Shell On Red Argentinian Shrimp Bayou Style
An easy grilled and zesty shrimp recipe you can make in under 30 minutes
- 1 lb shell on shrimp may substitute shell off and deveined shrimp
- 1/2 cup unsalted butter
- 1/2 cup beer, preferably a lager or light beer
- 2 tsp dried rosemary, chopped may substitute fresh
- 1/2 tsp dried thyme
- 1/2 cup Worcestershire sauce
- 2 tsp minced garlic, fresh
- 2 tsp paprika
- 1 tbsp cajun or creole seasoning
- 1/2 tsp fresh ground black pepper
Defrost shrimp if frozen. If using shell on shrimp, remove legs so they are easier to peel once cooked.
If using shell off shrimp, clean and devein shrimp prior to cooking.
Over medium heat, add all recipe ingredients except for shrimp into a small sauce pan. Heat and whisk until all ingredients are well combined. Once sauce boils, turn down heat and reduce until slightly thickened. Turn off heat and hold until shrimp are cooked.
Note: If using shrimp that have the shell removed, you may add it to the sauce now and cook the shrimp in the sauce until thoroughly cooked. Alternatively, you may cook the shrimp separately then add to the sauce prior to serving.
Turn grill to medium high heat or approximately 400-450°F. Spray the grill grates with cooking spray or oil a paper towel and rub on the grates with tongs prior to grilling.
Note: If skewering shrimp and using wooden skewers, soak them in water for 30 minutes prior to grilling. Metal skewers are excellent because you don't have to worry about them igniting. Grill baskets or grill safe pans are also great to grill shrimp on.
Grill shrimp until opaque throughout. If using large red Argentinian shrimp, approximately 2-3 minutes per side is adequate. If using an instant read thermometer, the shrimp are fully cooked at 140°F
Remove shrimp from grill and toss in sauce. Serve with sliced quality crusty bread and butter.