Name: Gulf Coast Shrimp
Yield: Serves 6 to 8 As an Appetizer, 4 As a Main Course
Cuisine: United States
Ingredients: ¾ cup dark cane syrup (see Note); 6 cloves garlic, minced; 1 to 2 tablespoons Tabasco or other Louisiana-style hot sauce; 1 tablespoon Worcestershire sauce; 1 teaspoon freshly ground black pepper; 1½ pounds jumbo shrimp, peeled and deveined (see box), shells reserved; 4 scallions, both white and green parts, trimmed and finely chopped; 2 bay leaves; 2 teaspoons cayenne pepper; 1 cup bottled clam broth, chicken broth, or water; 2 teaspoons dried oregano 1½ teaspoons salt; 2 teaspoons sweet paprika; 2 teaspoons dried thyme; 8 tablespoons (1 stick) unsalted butter

Preparation info

Serves
6 to 8
As an Appetizer

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

These Gulf Coast Shrimp have jumped from the proverbial frying pan to the fire, since traditionally the shrimp would be sautéed, not grilled. Hot, sweet, and smoky, the shrimp are definitely worth putting tradition aside for.