R.I.P. Grover's BBQ Shrimp |
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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 6 |
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My first, mind-blowing experience with BBQ shrimp: Grover's Oyster Bar was a dusty-floored little shack on Irving Park Road in Chicago. We used to stop there on our way back from Cubs baseball games, have a couple of raspberry daiquiris (the best!) and some seafood. When I first tried BBQ shrimp, I couldn't believe the flavor! Incredible dish. Unfortunately, on a later trip into the city, I looked for Grover's ... I believe there was a burned-out shell of a building where it used to stand. So, R.I.P. Grover's, you were wonderful. This is for you! Prep time includes marinating. Ingredients:
8 lbs large shrimp, in the shell |
1/2 lb butter |
1/2 cup olive oil |
1 cup chili sauce (use a good brand; i like homade) |
3 tablespoons worcestershire sauce |
3 tablespoons lemon juice |
2 lemons, sliced |
4 cloves garlic, chopped |
1 tablespoon chopped fresh parsley |
2 teaspoons paprika |
2 teaspoons oregano |
1 teaspoon cayenne pepper |
1 teaspoon tabasco sauce |
salt & pepper |
Directions:
1. Spread washed shrimp in a shallow baking dish.
2. Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes.
3. Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally.
4. Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally.
5. Serve in shallow soup bowls with LOTS of French bread for dipping!
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