I promised myself I wouldn’t be posting recipes on my blog that required lots and lots of ingredients like this Outback Steakhouse Shrimp on the Barbie copycat recipe, but I’m making an exception because these little shrimps are so good and because you probably have all these ingredients in your pantry anyway! The recipe makes one single appetizer serving — in our case a dinner serving — so multiply as needed. John found some beautiful (and huge) shrimp, so we made this dish for our Sunday lunch entrée.
The Remoulade Sauce would be perfect for crab cakes as well so keep that in mind (guess I’d better start working on that recipe soon!). Anyway, I love cooking shrimp because they can be prepared so quickly. Just remember not to overdo it or they can become chewy, and let’s face it, who likes chewy shrimp?
Cook the shrimp just until they change color and have a nice char starting–that’s why it’s important to start with a HOT grill. Also, bevcareful with the seasoning to avoid them being too spicy, unless of course, you like ’em with a little burn! Enjoy!
- 1/2 cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 teaspoons milk
- 1 1/4 teaspoons prepared horseradish
- 1 teaspoon minced celery
- 1 teaspoon minced white onion
- 1 teaspoon minced green bell pepper
- 1/4 teaspoon minced fresh parsley
- 1/4 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pinch salt
- 1/2 teaspoon salt
- 1/4 teaspoon 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
- 1 dash ground allspice
- 6 large shrimp, thawed if frozen
- fresh lemon juice
- 1 tablespoon butter, melted
- minced fresh parsley
- Preheat grill to high heat.
- 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.
- Prepare the shrimp seasoning by mixing the spices together in a small bowl.
- 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.
- Squeeze some fresh lemon juice over shrimp then brush generously with melted butter. Lightly sprinkle on the seasoning.
- Place the shrimp onto hot grill with the seasoning side down. Brush some more butter of the other side of the shrimp followed by another light sprinkle of seasoning.
- 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 2-3 minutes, or until browned on the other side.
- Remove from grill and garnish with fresh parsley. Serve with remoulade sauce.
Todd Wilbur's Outback Steakhouse copycat recipe.