Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Pickapeppa’s Peppa-Q-Shrimp

RhumAndJerkRhumAndJerk Posts: 1,506
edited November -1 in Seafood

Ingredients

• 2 lb Fresh jumbo shrimp, with shells and heads, if possible• 1 bottle Pickapeppa Sauce
• &#189 Cup Olive Oil• Juice of 2 Lemons
• 5 Clove Garlic, thinly sliced• &#188 lb unsalted butter, cut into thin squares
• 1 Tbs coarse-ground black pepper• &#189 Cup beer, at room temperature (Red Stripe is just fine)
• 1 tsp kosher or coarse sea salt
• 1 &#189 tsp dried rosemary, crushed

Instructions

Place the shrimp in a 9x12 ovenproof glass dish. Pour the olive oil over the shrimp, to partially cover it. Scatter the garlic slices over the shrimp, and sprinkle generously with the pepper, salt, and rosemary. Cover all the shrimp with Pickapeppa Sauce, the drizzle with the lemon juice. Marinate the shrimp for approximately 2 hours at room temperature, shaking the dish occasionally.

Preheat the oven to 350 degrees. Cover the dish with the beer and squares of butter. Bake the shrimp for 10 minutes, rearranging or turning them during the cooking, if necessary, so they cook evenly. They are done when the shells turn red and you can see a space between the meat and the shell.

Notes

Serve the shrimp immediately, with plenty of hot French bread to soak up the sauce.

Serves 4

Note: If you’d like the sauce thicker, remove the baked shrimp, then simmer the sauce on the stove top till the desired consistency is achieved.

Number of Servings:

Time to Prepare:

Sign In or Register to comment.