Steven Raichlen's Barbecue! Bible


Buffa-Que Shrimp

Recipe adapted from Steven Raichlen's BBQ USA

  • Advance Prep: 30 minutes to 1 hour for marinating the shrimp

  • Yield: Makes about 24 pieces, serving 6 to 8 as an appetizer
  • Method: Direct Grilling
  • Equipment: 1 1/2 cups wood chips, soaked for 30 minutes, then drained; toothpicks for serving
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For the shrimp and marinade:

  • 24 jumbo shrimp (about 2 pounds), shelled and deveined
  • 1/2 cup Louisiana-style hot sauce, such as Frank’s RedHot® or Crystal
  • 1/2 cup fresh lemon juice
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 2 teaspoons coarse salt (kosher or sea)
  • 1 teaspoon freshly ground black pepper

For the finishing sauce:

  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup Louisiana-style hot sauce, such as Frank’s RedHot® or Crystal

Step 1: Rinse the shrimp under cold running water, then blot dry with paper towels.

Step 2: Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the shrimp and let marinate in the refrigerator, covered, for 30 minutes. (Alternatively, put shrimp and marinade in a large resealable plastic bag.)

Step 3: Make the finishing sauce: Just before grilling, melt the butter in a small saucepan over medium heat and stir in the hot sauce. Set aside.

Step 4: Set up the grill for indirect grilling and preheat to medium-high. Brush and oil the grill grate.

Step 5: When ready to cook, drain the shrimp and discard the marinade. Arrange the shrimp on the grate over the drip pan away from the heat. Toss the wood chips on the coals. Indirect grill the shrimp until cooked, 10 to 15 minutes. When done, the shrimp will be firm to the touch.

Step 6: Transfer the shrimp to a serving bowl. Reheat the finishing sauce and pour it over the shrimp. Toss well.

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