>Bringing the Beach Home


One of my favorite Destin traditions is stopping at Sexton’s Seafood Market on the way out of town and getting several pounds of fresh Gulf shrimp and bringing them home to Tennessee to enjoy year-round. (We would freeze them, of course…but you probably figured that out already.)
Anyways, I did just that after my recent trip and had BBQ shrimp the other night, my FAVORITE way to cook these babies. It is so good and easy. You really have to try it, even if you go get some farm-raised shrimp at your local land-locked grocery store – this recipe could make even frozen shrimp from the grocery store yummy.

BBQ Shrimp – Courtesy of Bobby Flay

2 sticks unsalted butter
2 teaspoons coarse black pepper
2 teaspoons kosher salt
1/2 cup freshly squeezed lime juice
1 tablespoon hot sauce, or more if you like it spicier
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 pounds extra-jumbo shrimp (16 to 20 per pound), shell left on
3 tablespoons olive oil
Chopped flat-leaf parsley
1 loaf French bread

Heat the grill to high.

Place a few large cazuelas or a large high-sided saute pan on the grates of the grill. (now, I actually tossed my shrimp in some olive oil in my vegetable grill pan for about a minute on the grill, and then finished them in the following mixture on the stovetop, inside.)

Add the butter, pepper, salt, lime juice, hot sauce, Worcestershire and thyme in your skillet (stove top or on the grill, your choice) and cook until the butter has melted and the mixture begins to simmer.

While the butter mixture is melting, toss the shrimp with the oil and place on the grill in an even layer. (or toss in the grill pan like I did)

Grill for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes.

Remove from the heat and stir in the parsley.

Earlier, while the shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted. (Now, I really encourage you to do the bread on the grill – hot damn it was good that way!)

Pour the leftover butter mixture into a dipping dish for dipping shrimp into, after you peel them at the table as you eat, as well as the bread. The bread is SO good dipped in this stuff!!

Yummmmm – fresh as it gets.
Now how yummy does that look? And seriously, I must reiterate that this is my favorite way to eat corn now! Grill it in the husk, cut it off the cob, toss with cilantro, salt, pepper and hot sauce to your liking.


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