CrockPot Barbecued Shrimp Recipe
Day 246.
This recipe is taken directly from The Pioneer Woman. We had the best weekend, ever, and spent the night with our good friends at their new house. My friend, Nancy, says, "bring your crockpot and make something really good. I'm going to invite my sisters, and their boyfriends, too."
Nothing like a little pressure....
But you really can't go wrong with a PW recipe, and I had bookmarked her spicy barbecued shrimp eons ago, and was waiting for a good occasion to make it.
I know I've said it before, but the crockpot rocks. It totally and completely rocks. I love bringing food to people's houses, but it always becomes a bit awkward when you need to prepare and cook the food while you are there. Will the oven be available? How about a stove burner? You just don't come across that problem when visiting with a crockpot dish. There is always, always an available outlet, and you can easily stash the crockpot in the bathroom or garage if your host is low on counter space.
The Ingredients.
adapted from The Pioneer Woman Cooks!
--2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil
The Directions.
You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crockpot.
Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the tobasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.
If you are wearing a white shirt, it will get sprinkled with oily Worcestershire spots. You will feel sad, but a good friend will hand you a raspberry martini so you'll stop caring.
Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours. It was perfect.
Serve with bread to sop up the juice. We did do that. My little one who has celiac wouldn't touch a shrimp if it was covered in chocolate, so I wasn't terribly worried about gluten goobers. If you are GF, I'd make a fresh loaf of your favorite bread to go along with this. The juice is amazing.
The Verdict.
This was so good, I think I only got to eat one or two. We had 8 grown-ups and at least 2 kids who gobbled the shrimp. This is a very fun get-together dish, something that I would definitely serve again. I was thrilled with the way the shrimp cooked in the crockpot--they were perfect.
I love PW's site as well. I get my daily laughs and inspiration of some sort or another between the two of you!
ReplyDeletekeep on keeping on! And when is the cookbook coming out????
ps- no contact yet from Crock Pot folks. Oh well. Thanks for trying!
just wondering if you think this would work with peeled/deveined shrimp? the shell on ones give me the heebie jeebies, lol.
ReplyDeleteBoth PW & Steph ROCK!!!!! book deal?!? WOW... I hope that I get a signed copy :)
ReplyDeleteSounds yummy!
ReplyDeleteThat looks so good! I don't think I ever would have thought to cook shrimp in the crock pot. But as I read the recipe I could actually taste that shrimp and I am seriously drooling. Wow!
ReplyDeleteSorry about your Worcestershire-spotted shirt. I hate when I stain shirts while cooking. I need more aprons.
Mmm...I think this will be dinner one night this week.
ReplyDeleteHey Stephanie,
ReplyDeleteI think your blog is great, so I am awarding you the I *heart* Your Blog award!
Keep those recipes coming!
http://gingercorsair.blogspot.com/2008/09/somebody-hearts-me-d.html
Here's what I made over the weekend: Refried beans which were awesome, I added a little salt and Montreal steak seasoning. They are so good in a wrap with some melted cheese.
ReplyDeleteI also made the tapioca for company on sunday, they loved it and took leftovers with them. It was so easy, no stirring, yeah!
Tonights dinner is gyros with olives, sauce, peppers, and onions in pita bread.
Thanks so much for this website, you make my life so much easier.
Dude, if all I have to do is make this (and sacrifice a shirt) to get someone to hand me a raspberry martini, I'm in.
ReplyDeletebwhahahaha, Mir! I saved the shirt. It just came out of the dryer, and it's fine. YAY for Clorox bleach pens!
ReplyDeleteI need to get Nancy's martini recipe. they were so good. and a tiny bit dangerous.
xox
steph
oh my goodness... I love peel-n-eat shrimp... my favorite resturaunt does them with habenero peppers... i am so gonna try this recipe, with a kick... thanks again for more inspiration...
ReplyDelete~amber
ps i need a copy of the cook book for everyone on my christmas list
I'm going to have to second Jennifer on this one - what about cleaned up shrimp? Maybe less cooking time?
ReplyDeleteyup, anon, and Jennifer, nekkid shrimp would work just fine. Check them after an hour, and if they are fully pink, give a taste test.
ReplyDeletexoxo
steph
Looks great! I am getting my crock pot ready for fall and will be scouring your site for all your good recipes.
ReplyDeleteThis looks really yummy.
ReplyDeleteYou are so right to remind everyone that there is ALWAYS an extra outlet in every house. In fact, during the hot summers, my mom plugs her crockpot on the screen porch. Actually she did it on the porch itself first, but the dogs got into it and made off with quite a haul (whatever it was was cooking on low so presumably the varmint didn't get a burnt tongue).
This will be the recipe that forces me to find my crock pots! Do you think I could use frozen shrimp? Would it work if I defrost them first?
ReplyDeleteI actually hate to see the numbers go up, I will miss this when the year is up!!
Hey Stephanie! Today is mine & my husband's 13 year anniversary so I spent yesterday looking through cookbooks to find the "perfect" meal for tonight. Duh...I should've just come to your site and not wasted my time looking through books. I'm making this tonight...it's not fancy but looks delish and like so much fun! Plus I think 2 out of my 3 kids will eat it. Thanks so much!
ReplyDeleteDo you think this would work well with a shrimp boil too? New potatoes, corn cobbs, and such? We love having those every now and then and I'd love the convience of just tossing everything in the crockpot.
ReplyDeleteI'm making these this weekend! So excited!
ReplyDeleteZOMG, I have just discovered your blog in my efforts to find The Perfect Roasted Chicken in a Slow Cooker recipe.
ReplyDeleteI live in New Orleans, where barbeque shrimp was arguably invented (in fact, I live about 3 blocks from the place that claims that title!). I wanted to recommend a potential substitution for your next bout with this recipe - instead of basil, try fresh rosemary.
Rosemary is the common element in most barbequed shrimp recipes down here, along with diced celery and onion. :)
I love your blog - thank you so much for the next 200-odd recipes on my checklist to make! :)
Love this blog (& Pioneer Woman Cooks)! My husband told me about it and I've used recipes from it daily ever since my first one, BBQ shrimp -- which turned out great! I used frozen deveined, shell-on shrimp (didn't even thaw it first). Took between 1.5 & 2 hours and was scrumptious!!! Thanks for tweaking the recipe for the CP, & thanks for such a great bunch of recipes!!
ReplyDeleteValentine's Day dinner--steak with your bbq shrimp. Luckily only 1 of our 4 kids likes shrimp, so we get lots! I made your applesauce chicken last night to rave reviews, and the chocolate fondue was a hit...such a hit. I NEVER buy brand-new cookbooks, but I ordered yours new off Amazon last week because I couldn't renewing it from the library since there's quite a line of people waiting to check it out.
ReplyDeleteMade these tonight and LOVED them!
ReplyDeleteJust discovered my crock pot as a summer cooking option (http://www.heidisfullplate.com/2010/06/crock-pot-pulled-pork-tacos-recipe.html). Loving your blog! Can't wait to peruse it all. Also, so impressed. . . I can barely manage a post a week.
ReplyDeleteI just tried this recipe and OMG! It was sooooo GOOD!
ReplyDeleteJust made this recipe for my family on Easter and everyone loved it. I also added a small jalapeno pepper to it and that gave it just the right amount of spice. Thanks.
ReplyDeletejust wanted to say thanks for the recipe, I used frozen e-z- peel shrimp and it worked out great. lots of fun for the whole group (5 adults) I will make this again
ReplyDeleteThis was delicious. Just made it for the superbowl. It was a little too spicy for the kids (I used 2 T. Tabasco) but it was perfect for me. I gobbled up so many. I also used the ez peel frozen shrimp and just added 1/2 hour to the cooking time. Thank you.
ReplyDeleteI made this last week and it was pretty good! A little bit spicy, but tasty.
ReplyDeleteBest recipe ever..had this for New years!! It qas delicious. . My 3 year old ate every bite..
ReplyDelete