This dish is a simple dish to serve guests. We like to use shell on shrimp – you suck the sauce off, peel them and dip them back in the sauce. Takes awhile to eat it but it’s sort of fun! We’ve also done peeled shrimp (seen here) – a lot less messy but just as tasty! It all depends on your preference
What you need:
- 1 pound of butter – the real thing
- 1 bottle of barbeque sauce – make sure it is made with brown sugar and not molasses
- Fresh ground pepper
- 2 pounds of shrimp – with or without the shell
- Package of Crab and Shrimp Boil
- 1 loaf of crusty bread
How to Do it:
Melt the butter in a large sauce pan. Add the entire bottle of barbeque sauce and simmer on low, adding fresh ground pepper. Continue simmering, adding pepper and stirring, until the sauce and the butter are mixed. I use a wire whisk because it tends to separate. The barbeque sauce will become brown and think from the sugar and some of the butter will separate into a reddish, golden sauce.
In the meantime, boil water and add the crab and shrimp boil pouch. Make sure the mud vein is removed from the shrimp and add to the water. Cook for just a couple of minutes until slightly pink.
Drain the shrimp from the water and add it to the sauce mix. Simmer on low for about 5 minutes.
If you are using peel on, you have peel and eat shrimp. Suck the sauce off, peel, and dip into the butter sauce, eat. This is the way we serve it to guests, with LOTS of damp napkins. It’s a fun meal out on the deck with a big salad and wine.
If you made it without the peel, simple use your fork to stir a shrimp around in the sauce and pop it into your mouth! Few napkins are needed, but it isn’t quite as much fun!
The bread is to soak up more buttery sauce!