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

Pickapeppa’s Peppa-Q-Shrimp

Options
RhumAndJerk
RhumAndJerk 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: