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Outback Steakhouse: Grilled Shrimp On The Barbie Recipe
Yields: 1 to 2 servings
Cook Time: 15 minutes
Conversion Chart: Here >>
Chef's Notes: Tips:
This recipe makes the same size appetizer serving that you get in the restaurant. That's only 6 shrimp - enough for me, but what are you guys having? Thank goodness the remoulade sauce and the shrimp seasoning formulas yield enough for more, so you can grill up to a pound of shrimp with this cool clone. You can often find bags of frozen shrimp that have been peeled, but with the tails left on. Those are perfect for this recipe
It is best to serve your shrimp on a clone for the Bushman bread which you can find here as a bed for your shrimp. Just slice an inch-thick piece off through the middle of the bread. This will give you a slice that is about 8 inches long and 2 to 3 inches wide. Crush a clove of garlic and mix it with your leftover melted butter. Brush this garlic butter on both sides of the bread and toast it until lightly brown. If you don't feel up to making the bread, you can use any bread you might have around that is in the shape of a hoagie roll. Or you may just wish to serve the shrimp on its own without the bread bed.
Ingredients:
6 large shrimp (21 to 25 per pound)
fresh lemon juice
1 tablespoon butter, melted
minced fresh parsley
Remoulade Sauce: Here >>
Shrimp Seasoning: Here >>
Procedure:
1. Preheat your grill to high heat.
2. Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.
3. Prepare the shrimp seasoning by mixing the spices together in a small bowl.
4. Remove the shell from the shrimp. Keep the last segment of the shell and the tail. Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are "spooning" each other.
5. Squeeze some fresh lemon juice over the cuddling shrimp.
6. Brush melted butter generously over the top of the shrimp.
7. Sprinkle a bit of the seasoning on next. Don't use a heavy coating of seasoning
8. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp, followed by another light sprinkle of seasoning.
9. After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.
10. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread (see Tidbits). Sprinkle with a pinch of fresh parsley.
Restaurant: Outback Steakhouse
Recipe Type: Copycat
Recipe Author: Todd Wilbur
Original Photograph By:
Photograph Retouched By: Recipe Spy
Source: Top Secret Recipe Giveaway 10/23/2013
Source: http://www.topsecretrecipes.com/Outback-Steakhouse-Grilled-Shrimp-on-the-Barbie-Recipe.html
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