Here’s a little story about BBQ Gulf Shrimp that will make you jealous. Our next door neighbors went to the Gulf of Mexico over spring break. I don’t even know where they went, whether it was Florida or L.A. (Lower Alabama), but when they came back home, they brought us some beautiful, plump gulf shrimp! All we did was make sure no one was loitering around their property on our drive-by’s, but to them I guess it was enough to spoil us with some some succulent little shrimpies!
Sure, I could have boiled them. I also could have peeled and deveined them for scampi, or even frying, but my need for spice and heat took over (again). I needed BBQ Gulf shrimp, cajun style. I needed spicy, buttery, drippy shrimp in my belly.
My Auntie Pastel lives on the Florida panhandle, and she used to come visit us (yep, I’m calling you out, Auntie). I miss her face, and I miss her big ‘ol bag of Royal Reds and the delicious barbecue seasoning she would bring to cook them in. In case you’re wondering, Royal Reds are a different variety of shrimp, usually cooked with the heads still on.
They have a flavor akin to lobster, and they’re so buttery and good. Auntie Pastel always brought this stuff called River Road Barbecued Shrimp Seasoning, which you mix with a couple sticks of melted butter and some Worcestershire sauce, smother the little eyeball-guys in it, and bake it…just long enough to be done. It was heavenly. Dipping your hunks of French bread into the buttery, spicy seasoning was almost as heavenly as the shrimp itself.
BBQ Gulf Shrimp
This is what I craved. I found the recipe! Ok, it’s not River Road, but a homemade recipe for BBQ Shrimp (<—that’s the recipe!) that absolutely satisfied my craving! Pinterest, I love you. (also the recipe!—>) Dream Home Cooking Girl, I love you, too. The only things I did differently were to use sweet white wine instead of beer (it’s what I had), real minced onion instead of onion powder, and I added about 2 teaspoons of smoked paprika and 2 teaspoons of crushed red pepper flakes.
The recipe says hot sauce, and she likes Texas Pete. I used Cholula, because it’s the best hot sauce ever.
This recipe is so darn good, I linked to it twice above…if you missed it, I’m worried about you.
The Best Shrimp Ever
My fat little BBQ Gulf shrimp were absolutely delicious! Spicy, buttery, drippy, delicious. This is a must try recipe! Go to the Gulf Coast, buy some shrimp, and then make this. Get the Royal Reds if you prefer, but I have to say, there’s nary a shrimp that can beat fresh, pink, Gulf shrimp anywhere!
I suppose you could go Kroger and get some shrimp, but I just don’t think it would be nearly as good (thank you, dear neighbors, for the fresh shrimp). While you’re there, grab yourself a baguette! Crisp, French bread is a must for BBQ Gulf Shrimp, so you can sop up all that yummy, spicy, shrimpy butter!
Is anybody going down to the Gulf soon? If so, could you pretty please bring us some shrimp? Three pounds ought to do it….
What’s your favorite kind of shrimp? How do you love it prepared the most? Share, people! I won’t get a peep out of Jimmie, because she’s one of those weirdos that doesn’t like seafood, so I need your input! Gimme what you got when it comes to shrimp!! I shared mine, so now it’s your turn. You can give me the Benjamin Buford Blue list if you’d like, but just share!