Warm up this fall with a savory barbecue shrimp dish that is so delectable it’ll be in constant rotation of the recipes used in your kitchen throughout the coming months. This dish is very easy to cook, requires no actual grilling and has just the perfect amount of spice. What makes the flavors really shine is the use of a cast iron skillet. This piece of culinary equipment is a must-have not only because of its ability to evenly distribute high heat levels, but it can be used to cook anything from shrimp, chicken and steak dishes to your favorite cornbread recipe. It’s so incredibly versatile and it will last forever if properly taken care of.
If you’re looking at true New Orleans style barbecue shrimp dishes, they’ll likely call for the heads and tails to stay on the shrimp throughout the cooking process. We opted to use shrimp without the heads, but we always purchase with the tails on. It’s totally a personal choice, so go with what you are comfortable with!
Cast Iron Barbecue Shrimp Recipe | Yields 2 Entreés
- 1.5 lb Uncooked Shrimp — approximately 12-16 pieces (unpeeled)
- ½ cup Worcestershire Sauce
- 1 cup (2 sticks) cold Unsalted Butter, cubed
- 2 tsp Ground Black Pepper
- 2 tsp Barbecue Shrimp Seasoning
- 1 tsp minced Garlic
- 1 cup White or Brown Rice
- In a large cast iron skillet combine shrimp, Worcestershire, black pepper, barbecue shrimp seasoning and garlic. Cook over moderate high heat, approximately 1 minute on each side, until shrimp turn pink.
- Reduce heat to medium and add butter, a few cubes at a time, stirring constantly until melted.
- Prepare rice and serve on plate or in bowl.
- Place shrimp on rice and drizzle with any remaining sauce.
Written By: Kristin Mansky