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Shrimp Lejon, Maurice's BBQ & Brew

ZippylipZippylip Posts: 4,333
edited 3:51PM in EggHead Forum
Almost finihsed refinishing my large table & the new mini table when I got the hanker'n for Shrimp Lejon, haven't had it it years, so I set up the mini on my lump container & 16 Shrimp, 16 half-strips of bacon, some horseradish & a little smoke; dunk'm in Maurice's Carolina Gold BBQ sauce, washed'm down with some brew, exquisite:








Life is good B)


  • BENTEBENTE Posts: 8,337
    looks good!!!!!

    i need to do more shrimp

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • "Sparky""Sparky" Posts: 6,024
    Lookin good Zip :woohoo: I think that i'll try that soon :cheer: ;)
  • Zip me and you need to get togeather. That lookes great. Never thought about horseredish and shrimp but bet its great. I make my own from a recipe bill gave me with my own sick twist. Grate the root,vinigar to paste, salt to taste and my twist...grate up a death pepper in it. Talk about intense!!! :whistle:
  • ZippylipZippylip Posts: 4,333
    You know, I do believe adding a death pepper or the like would make up for the natural heat loss you get when cooking 'hot' things like peppers & horseradish. I am forever searching for the perfect balance of raw heat to be applied before cooking to render the perfect cooked heat; like I said, it has been years since I have had this type of shrimp, & next time I do them (& it'll be soon cause they're so damn good), I will put about 3x as much horseradish on - bottom line, what I am searching for could also be accomplished by the addition of a death pepper, that stuff sounds great. As a side note, the traditional dipping sauce for this recipe is something similar to Russian dressing or that stuff that comes with bloomin onions at Outback, it's really good, but this Maurice's was made for this
  • Big'unBig'un Posts: 5,909
    Are you canning it the fresh horse radish or make as you go?
  • Big'unBig'un Posts: 5,909
    Those look great! We make em all the time with my BBQ sauce cooked on but I've never added the horse radish first. Does it actually cook too? Does it mellow with grill's heat? Very cool!
  • ZippylipZippylip Posts: 4,333
    Big'un, it does mellow quite a bit like hot peppers do, I will put a lot more on next time, & I think I may try some bbq sauce cooked on too, that sounds fantastic. I have had grilled & sauced shrimp, but not with the bacon & horseradish
  • i asssume you will be making this at next years pa egg fest????? yes!!! they look great... horseradish is easy to grow in fact it spreads almost too much... nothing like fresh grated... i've been sending jl the roots once they go dormant they are easy to transplant ir you want to grow some or you can order from burpees.. in addition to grating the d.p. [or instead] grate a clove of garlic in it.the microplane rasp makes the best grater.lee valley tool
    of to visit mom
  • I knew I was forgetting something. As bill said I grate up 3 or 4 cloves of garlic with the other ingrediants. Would not recommend for a single man before a big date on a Sat. night!! ;)
  • I just do it as I can get the drug... I mean the root from bill. He's got me hooked like a crack addict on this stuff. Never had it before but I love intense flavors and its got it!! ;) The root I can get at the grocery is about like eating caned whole cornel corn compaired to fresh corn on the cob off the egg. I don't think it will grow down there. Summers to long and hot so I'm at his mercey! :pinch:
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