BBQ Skillet Shrimp

You know it is love when you will spend hours scraping poop veins out of shrimp and barbarically removing heads and legs yet leaving the tail intact, right? When Mr. Bell requests shrimp, that is what I do and I do it without complaining (out loud) and with a minimal amount of visible gagging. That is, I USED to. I have gotten over my shrimp snobbery now that I've moved inland and fresh seafood markets are not easily found. What is easily found is shrimp in the freezer - poop vein, heads and legs all removed! Tails intact! It is a thing of beauty, I tell you.  Truth be told, they are much prettier than my mangled version.

Traditionally, I believe this dish is made with the shells still on the shrimp. But without me giving every neurotic detail, I think we can all suffice it to say that I prefer not to watch people peel anything that had a face at the dinner table. Just a silly little quirk, you know.

BBQ Skillet Shrimp

1 lb large raw shrimp, peeled and deveined - tails on

4 cloves garlic, chopped

4 tbs butter

1/2 cup water

1/4 cup BBQ sauce

1 tbs Louisiana hot sauce
juice of 2 limes

1/2 tsp smoked paprika

2-3 tbs chopped cilantro

In large skillet, melt butter and add garlic.  Cook over medium heat until garlic is soft.  Add water, BBQ sauce, hot sauce, lime juice and paprika and bring to a boil.  Turn heat down to simmer and cook for about 10 minutes, stirring occasionally.

Add shrimp and turn up heat.  Cook until shrimp is cooked through and pink - about 5 minutes.  Serve over rice and with baguette.

Looking for more great recipes and tales?  I shared this at Ms. enPlace's place.