[Ed-Seth: We have the great pleasure of employing the services and serving utensils of the original barbecuing bloggerati Joe Pichey of GoBlueBBQ to write recipes for our most delicious sponsor, Stubb's BBQ sauce.
But don’t let that fool you into thinking it’s just sauce, because if you haven’t tried the rub yet you’re missing out on some of their best stuff!]
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I do love me some shrimp. One of my favorite combinations is shrimp and sausages grilled over direct heat. Toss in a few pineapple chunks and serve on a bed or rice and I am a happy man. But I need more when it comes to tailgating, or couch-gating as I did this week. I needed some smoke and some butter in my life. Who doesn’t need that, right? This quick and easy recipe was very simple and was done in under 45 minutes. My friends loved it and wanted more.
Ingredients:
- 2 lbs shrimp – Peeled and deveined with tails on
- 2 sticks butter – Unsalted
- ½ cup Stubbs Beef Marinade
- Stubbs BBQ Spice Rub
- 2 Limes
- 1 bunch of cilantro
- Sausage (Your favorite will do)
- French Baguette
- [After the JUMP: instructions, butter]
- Fire your grill or smoker up to 250-275 degrees and add a chunk of pecan wood. As you know, this is my favorite wood as it goes with everything and doesn’t overpower the food.
Melt butter in microwave and mix in the Stubbs Beef Marinade, juice of two limes and a handful of chopped cilantro. Season all shrimp with your Stubbs BBQ Spice Rub. I seasoned these aggressively as some of the seasoning will fall off in the butter bath.
Once the shrimp is seasoned, place in aluminum pan and pour in your butter mixture. I was out of aluminum pans so I went with my trusty Michigan deep dish pizza pan. Add some sausage pieces to the mix.
Once the shrimpseses and sausages are comfy in the butter bath, take them out to the smoker and place the entire pan on the grate. These don’t take long to cook, so don’t plan on mowing the lawn or running to the store on a “HONEY DO” while these are smoking.
After 15 minutes, give them a nice stir. You will see that they’ve started to change color a little and pick up some of that pecan smoked goodness.
After 30 minutes, these babies are done. Remove from the heat, sprinkle with a little more cilantro and dig in. Don’t forget to toast some of that French bread. It only takes about one minute per side to get them a bit crunchy.
Don’t forget to take a hunk of that bread and sop up some of the butter. These little things are addicting. Every single time I make these, they are gone before kickoff. My cardiologist even comes by when these are on the menu. He says it’s OK as long as he’s invited.
Go Blue!