Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Marinated BBQ Shrimp

Options
EGC
EGC Posts: 448
edited November -1 in Seafood

Ingredients

1.5 pound fresh shrimp with heads on 1 stick unsalted butter, melted 1/4 cup EVOO 1/4 cup Woscestershire 2 Tbs Minced Garlic 1/2 tsp kosher salt 1/2 tsp fresh cracked black pepper 1 Tbs oregano 1.5 Tbs favorite seafood rub, Byron's Jubilee rub used Juice of 1 lemon If extra heat is desired, add tabasco / cayenne pepper to taste

Instructions

Mix all ingredients except shrimp. Stir well to combine. Pour marinade over single layer of shrimp in bge safe, non-metalic casserole dish. (9 x 13 should work perfectly). Refrigerator for 2 hours, turning shrimp every 30 minutes. Stabilize egg at 375, with indirect setup. Cook shrimp in casserole dish for 15 minutes, turn after 7. Watch that you don't overcook. Peel and enjoy.

Notes

Serve with warm french bread for dunking in sauce created during the cook!

Number of Servings: 2

Time to Prepare: 2.25 hours prep

· Share on FacebookShare on Twitter

Categories