Friday, June 01, 2007

Southern BBQ Style Sauteed Shrimp

These shrimp are rubbed down with a Southern-BBQ style dry rub, and with a quick saute in butter they can be done within 5 minutes of guests walking in the door.

They are finger-licking with a a smoky flavor, and are the perfect companion to a cold beer.

For an appetizer, serve this with lots of napkins. For a meal, serve over steamed rice with a salad or vegetable on the side.

Sauteed Spicy Shrimp:
(serves 4-6, depending on how served)

1 lb raw jumbo shrimp (16-24), peeled but tails on
2 tbs unsalted butter
2 tbs brown sugar
1 tsp salt
1 tsp fresh ground black pepper
1 tsp paprika
1 tsp cayenne pepper
Dash nutmeg
Dash spicy chili powder
Crushed red pepper to taste

Preheat skillet, melt butter. Meanwhile, toss shrimp with dry ingredients.

Saute shrimp for 2-3 minutes or until just done. Serve immediately.


Lis said...

Yep, I'd love these with a cold beer.. do you think they'd go well with cabbage rolls? hahahaaa! You always make me so hungry!!


Anonymous said...

When I was a kid I loved shrimp, couldn't get enough of them especially if they were dipped in batter and fried. I'm sure I would have loved these too! BBQ anything is delish.

Ari (Baking and Books)

Kristen said...

I have been having serious shrimp cravings lately. This looks like just the recipe to fix the craving!

Kirsten said...

Hi Lis - hmm, well, they may not be a perfect match for cabbage rolls, but shrimp goes with anything! You are too sweet. :)

Thanks Ari for stopping in! Shrimp really is a favorite in American (and beyond)

Kristen - you must try it - SO easy, and you can dial down the spice for the kids. :)

Peabody said...

Those do look good. I will definitely try these.

Kirsten said...

Thanks Peabody!

joninaz said...

This looks great. A strange thing happened this weekend when I took a shrimp dish to a BBQ and someone got freaky about there being legs and shell still attached. Mine were headless and cut down the back so it was a simple peel. Meanwhile more authentic eateries will serve them whole. From what I've learned one should always try to cook "in shell" to preserve moisture. Thoughts?

Kirsten said...

Hey Joninaz,

Yeah, shell on is supposed to be best, but you nailed it. Us Americans are mighty squeamish about heads, feet, tails, etc. so I typically peel. Also it cuts down on mess...

But for a good down-home meal, peel-n-eat is best. :)

KelleyAZ said...

I just bought a big bag of raw frozen jumbo shrimp and have been searching for the perfect recipe to try. Usually I put shrimp in pasta because it's so delicious and fail-proof, but this recipe look much more figure friendly! I'll try it tonight and let you know how it goes!

KelleyAZ said...

I made these shrimp at home and they were outstanding. The perfect blend of salty and sweet - something you never think about when it comes to shrimp. I ate them with sauteed spinach and brown rice and it was the perfect meal. But, be warned that they are spicy! Be sure to have a cold beverage on hand when eating :)