New Orleans Style BBQ Shrimp


INGREDIENTS FOR SHRIMP MARINADE:

  • Olive Oil
  • 2 tbsp Heath Riles BBQ Sweet Rub
  • 1 tbsp Heath Riles BBQ Garlic Jalapeño Rub
  • 3 tbsp minced garlic
  • 2 lbs large Gulf Shrimp

DIRECTIONS FOR MARINATING SHRIMP:

Combine all ingredients and mix well. Place in refrigerator in marinade for 1-2 hours (you can even marinate over night if you prefer).

INGREDIENTS FOR PAN SAUCE FOR SHRIMP:

  • 1/2 stick of salted butter
  • 1/2 small onion, chopped 
  • 1 diced bell pepper (we used 1/4 of an orange, 1/4 of a green, 1/4 of a red & 1/4 of a yellow)
  • 2 tsp Better than Bouillon Roasted Garlic Base
  • Juice of half a lemon (you can use the other half for thin slices to add to the sauce like we did if you wish)
  • Dash of Worcestershire sauce
  • Hot Sauce to desired spiciness (we used Killer Hogs Hot Sauce)
  • Heath Riles BBQ Sweet BBQ Rub
  • Heath Riles BBQ Garlic Jalapeño Rub
  • 2 tbsp minced garlic
  • 1 cup Heath Riles BBQ Sweet Sauce
  • 1 cup Heath Riles BBQ Tangy Vinegar Sauce

ADDITIONAL INGREDIENTS IF DESIRED:

  • Parsley
  • Chopped Green Onions
  • White Rice
  • Sliced French Bread

DIRECTIONS FOR MAKING PAN SAUCE:

  1. Place butter in cast iron skillet on the hot grill, once melted add onions and peppers. Once onions and peppers are caramelized, add other ingredients to skillet.
  2. Grill shrimp for 30 seconds on each side and then add to your sauce mixture.
  3. Cook an additional 5-10 minutes until shrimp is done and sauce thickens. Garnish with parsley and green chopped green onions if desired.
  4. Serve over a bed of white rice with toasted French bread.

    3 comments

    • Looks delicious!! Do you use the raw or cooked peeled and deveined Gulf Shrimp?

      George Ritzhaupt
    • You are the Man. I don’t have a charcoal grill but this will be on on list for the gas grill. I will smoke them a few minutes on my smoker.

      Larry McCurley
    • I am so pleased that you have started posting recipes & videos, my son Logan Rogers has purchased every rub that you have, we use every one of them & have enjoyed all. Please keep videos coming, you rock. Thanks Pat

      Pat Rogers

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