SHRIMP #ON #THE #BARBIE #OUTBACK #COPYCAT #RECIPE

re you a shrimp fan?!? One of my favourite issues to order at Outback Restaurant is shrimp on the barbie.  And I even have a copycat recipe that's spot on! This primary fish fry shrimp will grow to be your new favourite grilling recipe.

Ingredients Shrimp On The Barbie 1 lb raw jumbo shrimp peeled, deveined, and tail on. About 16-20 shrimp per pound 1/4 c butter 1 TBSP Old Bay Seasoning I discovered it on the seafood counter on the grocery store 3/4 TBSP pale brown sugar 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin 1/4 tsp flooring red pepper 2 garlic cloves minced Remoulade Sauce 1/2 cup mayonaise 1 tbsp spicy brown mustard 1 tbsp relish 1 tsp dried chives 1 tsp white vinegar 1/2 tsp paprika 1/2 tsp garlic salt 1/4 tsp Cajun seasoning 1/4 tsp black pepper Instructions Shrimp On The Barbie Thread your shrimp near collectively on a skewer. If utilizing wooded, soak them in water for 10 minutes earlier than threading the shrimp. If you use metal, like I do, skip instantly to threading the shrimp. Melt butter in a small saucepan over low warmth with the minced garlic. Add all different ingredients besides shrimp. Brush one area of the shrimp with garlic butter mixture. Grill over medium warmth for three minutes butter face down. Brush raw area with garlic butter. Turn and prepare dinner for an extra 3 minutes till opaque and pinked. Remoulade Sauce Combine all ingredients in a small bowl and whisk till properly combined.  Serve along shrimp. Recipe Notes Always use raw shrimp for this recipe - in the event you happen to decide on formerly cooked your shrimp will prove difficult after cooking on the grill. Nutrition Facts Shrimp On The Barbie {Outback Copycat Recipe} Amount Per Serving (5 shrimp) Calories 434 Calories from Fat 306 % Daily Value* Fat 34g52% Saturated Fat 10g63% Cholesterol 328mg109% Sodium 1537mg67% Potassium 127mg4% Carbohydrates 6g2% Sugar 2g2% Protein 24g48% Vitamin A 1505IU30% Vitamin C 13.3mg16% Calcium 192mg19% Iron 3.4mg19%

CHOOSING THE RIGHT SHRIMP
When it involves buying shrimp, at all times select recent if available.  The subsequent greatest might be frozen.  For this recipe you may want jumbo shrimp. There are about 16 shrimp per pound with this size.  I want them to be:
deveined
shelled
and the tail on
Tip: Always use raw shrimp for this recipe – in the event you happen to decide on formerly cooked your shrimp will prove difficult after cooking on the grill.

SEASONED BUTTER GLAZE
The key's the seasoned butter glaze you baste onto the shrimp earlier than grilling.  It has plenty of flavor!  Even essentially some of the foremost inexperienced of cooks can create this glaze in a saucepan with the aid of means of melting together:
butter
brown sugar
old bay seasoning
garlic powder
onion powder
cumin
red pepper
minced garlic
sauce pan with butter dipping sauce ingredients

EASY BARBECUE SHRIMP – BASTE AND GRILL
After you  have created your seasoning butter glaze brush one area of the shrimp with the sauce and location on a grill over medium heat, sauce area down.  Quickly brush the different area with glaze. Cook every area about 2-4 minutes, till shrimp is pink and opaque.

I love shrimp food simply due to the fact they're SO DANG EASY!  Not to point out fast!!! Do no longer overcook your shrimp.  Overcooked shrimp is contact and yucky.  So once your shrimp pinks up, it's done!

REMOULADE SAUCE
At outback they serve their shrimp on the barbie with a remoulade sauce.  This too is a primary sauce to make.  It in basic terms requires whisking of a couple of ingredients you possibly have on your pantry.
mayo
spicy brown mustard
relish
white vinegar
dried chives
paprika
onion salt
black pepper

WHAT IS A REMOULADE SAUCE?
Remoulade is a French condiment that's mayonnaise based.  It’s typically seasoned with herbs and take pleasure in or capers. It’s very frequent with seafood.

VARIATIONS:
You can regulate this sauce to your liking.  Here I’ve protected cajun seasoning that pair properly with the seasonings on the shrimp, but really sense unfastened to change up the herbs and spices to go properly with your private taste.

SERVE IMMEDIATELY
Serve your shrimp hot, with a area of remoulade sauce.  I promise it's going to be devoured!  And after you’ve devoured it up – come again and allow me recognise what you think!  I love getting comments.

barbecue grilled shrimp on a white platter with remoulade dipping sauce and lemon slices
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