- Eat Alabama Seafood

BBQ Shrimp

Chef: Roscoe Hall | Writer: Catherine Jessee | Seafood: Shrimp

Gulf coast barbecue shrimp evolved out of a tradition of eating shrimp with spicy—and spiked—butter. The name itself, “barbecue shrimp” is actually misleading: no grill, fire, or skewer is needed for this recipe. Instead, it’s all about beer. While many local BBQ shrimp recipes in the southeast call for dark, amber brews, Roscoe’s calls for IPA, which brings hints of hoppiness. This, along with fresh lemon juice and sweet gulf shrimp, opens up the palate, balancing creamy notes and the aroma of fresh chives. The Gulf Coast has its fair share of local craft breweries, and this is the perfect recipe to celebrate with the flavors of your favorite Alabamian brew. The recipe itself is as easy as your favorite beer, seasoning sauce (like Pickapeppa or Worcestershire), and sweet, heavy cream. Roscoe Hall puts it best: BBQ shrimp is an “ode to gulf shrimp being the best and most delicious.”

What you need

Ingredients: 3 lbs Gulf Shrimp; 2 TBSP Olive Oil; 1/4 Cup Onions, Chopped; 2 TBSP Garlic, Minced; 3 Each Bay Leaves; 3/4 Cups Lemon Juice (about 3 lemons), Divided; 2 Cups Water; 1/2 Cup Pickapeppa Sauce; 1/4 Cup IPA; 2 Cups Heavy Cream; 2 TBSP Butter; 1 TBSP Fresh Chives; Salt and Pepper, to taste

Steps

1.

Peel & devein shrimp, leaving tails intact if desired. Reserve shells.

2.

Season shrimp with salt and pepper and refrigerate. In a medium saucepan over medium heat, add shells, water, and bay leaf, and reduce mixture by half (or until 1 cup stock remains). Strain stock into a heatproof bowl and set aside. Discard shells and bay leaves.

3.

In a saute pan on medium heat add olive oil, onions, garlic and saute for 1 minute or until soft and fragrant. Add reserved stock, 1/4 cup fresh lemon juice, beer, and Pickapeppa sauce, and mix together until combined. Add shrimp and cook over medium heat, until plump and pink, about 3 minutes.

4.

Once shrimp are cooked, remove the saucepan from heat, add cream, butter, and 1/4 cup lemon. Return saucepan to low heat, stirring occasionally, until warmed through.

5.

Using a slotted spoon or spider strainer, remove shrimp and set aside on a plate. Taste the sauce and adjust seasoning as needed with salt, pepper, and fresh chives.