Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Rosedale Rosemary BBQ Shrimp

Ingredients

For BBQ base:
1 Tablespoon cracked black pepper
1 Tablespoon fresh rosemary, picked off the stem and roughly chopped
1 teaspoon canola or olive oil
2 Tablespoons minced shallots
2 Tablespoons minced garlic
½ cup Worcestershire sauce
½ cup Crystal hot sauce or less if using Tabasco
1 quart beer
Juice and zest of 1 lemon
1 ½ lb head-on peeled shrimp (can remove some of the heads, if preferred)
2 Tablespoons oil – canola or pure olive (not extra virgin)
Salt, pepper
4-6 Tablespoons butter
2 Tablespoons chopped parsley (optional)
3 Tablespoons sliced scallion

Instructions

In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola oil, then sweat shallots and garlic for 2-3 minutes. Add liquids and bring to a boil. Lower heat and simmer until reduced to about one quart total. Stir in lemon juice and zest and remove from heat. This can be stored for up to 2 weeks in the refrigerator.

When ready to cook shrimp:

(4 appetizer portions – 6 shrimp each)

Heat oil in a large (14”) sauté pan. When almost smoking, carefully add shrimp. They should fit in the pan in one layer, preferably. Season with salt and pepper and cook until lightly pink, then turn and cook other side. Stir up your base to get all the goodies off the bottom and pour about 1-1½ cup into the pan (watch out for steam!). Turn up the heat to get liquid boiling, then add 4 Tbsp butter and start swirling to mix. When butter is all mixed in, add the parsley and scallion and stir. When the sauce is thickened to your liking (add more butter if desired) divide shrimp between 4 bowls and serve immediately with fresh French bread for dipping. Reserve the rest of the base for later.

Recent Recipes

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more

Italian Cheesecake

If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.

Read more