Outback Steakhouse Grilled Shrimp On The Barbie |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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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. Read more . You can use fresh or frozen shrimp that have been peeled, but with the tails left on. Ingredients:
remoulade sauce |
3/4 cup mayonaise |
5 teaspoons stone ground mustard |
4 teaspoons milk |
2 teaspoons minced celery |
2 teaspoons minced green pepper |
2 teaspoons sauerkraut |
1 teaspoon white vinegar |
1/2 teaspoon paprika |
1/8 teaspoon ground black pepper |
minced fresh parsley |
shrimp seasoning |
1/2 teaspoon salt |
1/4 garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon ground black pepper |
1/4 teaspoon chili powder |
1/4 teaspoon granulated sugar |
1/8 teaspoon cayenne pepper |
dash allspice |
6 large shrimp (21 to 26 per pound) |
fresh lemon juice |
1 tablespoon butter, melted |
minced fresh parsley |
Directions:
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 melted 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. Sprinkle with a pinch of fresh parsley.
11. **You may choose not to serve with bread**
12. **You can substitute store bought Remoulade Sauce**
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