BT's Recipe of the Week..... BBQ Shrimp

[Bayou Tribe]

2nd installment fellas. This is a favorite in our tailgate krewe, usually do it once for football season and once for baseball season at LSU. Usually we do two batches of double this recipe for football, 80 lbs of shrimp total. We can't estimate it by our particular number of people, because we always have walk-ups once we get the smell going. We usually use a propane burner and a cast iron pot/wok because of the amount. Also, cook the shrimp whole (heads and shell intact) and then peel post-cooking. It's messy as hell, but way worth it. This is one of my favorites. Enjoy...


Ingredients:
20 lbs - Shrimp
5 lbs - Onions, chopped
2 lbs - Bell Peppers, chopped
2 lbs - Celery, chopped
1/2 lbs - Garlic, diced
1.5 lbs Butter
3 Lemons
1/2 Large Bottle of Hot Sauce
1/2 Bottle of Pick-a-Pepper sauce
1/2 Small bottle Worcestershire
Tony’s Chacheres, Salt


Throw in butter, sauces, Tony's and Salt and cook (medium heat) until butter is soft
Add in other ingredients sans shrimp. For the lemons, cut em in halves, squeeze the juice in and then throw the halves in for good measure (watch for the seeds). Cook down for 15 min.

Add shrimp and mix well. Continue to cook until the shells become soft and easy to peel. Make sure to save the "sauce" that it cooked in, as it is unbelievable with french bread. Usually when we cook this at a tailgate you end up with a few people just hanging around the pot afterward with a loaf of french bread dipping away.

[4thQtrGlory]

If you dont mind me asking, how much money does it typically cost to make that meal?

[waborat]

Thx BT, now I have to getout my calculator and figure out how to make 10% of that recipe

[swerb]

Only 20 lbs of shrimp?

Piker.

[Bayou Tribe]

If you dont mind me asking, how much money does it typically cost to make that meal?

Q -- I'm not exactly sure off top, but we only do it a couple times per year because it's pretty pricey. Also, my math was horribly off on the first post. We do this recipe twice per tailgate, so 40 lbs total as opposed to 80 lbs. 80 is just too much shrimp, sorry for the confusion. But usually you can get live crawfish for 2.50 (est) per pound, and being that you get more meat with shrimp you'll usually see that double (or more).

Also, you want to estimate 1.5 pounds per person give or take (depending on size). That's a decent rule of thumb.

Swerb, if we ever get the chance for LSU and tOSU to schedule a home and home we'll bring the TCF tailgate down south. And yeah, I do realize that I probably opened myself up for the whole "SEC teams don't schedule North of the Mason Dixon Line" argument. So....

[swerb]

Bayou, that would mean LSU bumping McNeese State off their schedule. Don't see that happening.

[Bayou Tribe]