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Copycat American Grill N'Awlins BBQ Shrimp
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- #8043
Delicious shrimp just like they make it at American Grill. The secret is in the spice mix. Well-seasoned shrimp cooked with beer and butter will be your new favorite.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
10 reviews
ingredients
Shrimp
24 large shrimp
1/4 pound unsalted butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
5 tablespoons unsalted butter
1 1/2 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1/4 cup beer at room temperature
Seasoning Mix
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon dried oregano leaves
directions
Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside.
In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (Don't stir.) in a back-and-forth motion. Add remaining 5 Tbsp. butter, cook and shake pan for 2 minutes. Add beer and cook and shake the pan 1 minute longer. Remove from heat.
Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Recipe Source: Chef Gary Mlinarich
added by
azfamily
nutrition data
381 calories, 38 grams fat, 2 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 20, 2019
I just made this deliciousness!!! Thank you for sharing. Miss the days of American Grill
August 18, 2019
I worked at the American Grill in Scottsdale back in the 80's and this was always a fave. I had the recipe back then but lost it in one of my many moves. Soo excited to find this recipe by chance this weekend! It is exactly as I remember....Amazing!!!
August 27, 2018
This recipe is awesome! I squeezed 1/2 a lemon into the mixture and it was fantastic! What ever happened to the American Grill anyway? It was one of my family's favorite restaurants back in the day!!
April 21, 2018
Haven't had this exact recipe since 1987 in Mesa Az. So stoked this is the REAL DEAL!
May 15, 2017
Worked at American Grill when I was in high school and this was always my favorite... SO GOOD AND JUST LIKE THE RESTAURANT VERSION!
August 22, 2015
My husband worked at American Grill - we loved this dish. We hoarded jars of the spice mix in our freezer when we moved to Colorado, but they only lasted so long. This recipe is right on the money!
June 2, 2015
I've dreamed of this dish from long ago at the American Grill. Imagine my surprise when I found this recipe. I tried it, and YES, it is as I remembered! So finger lickin' good we poured the sauce over everything I prepared that night. I can't say I followed the spices exactly to a tee, as I used my Emeril's Essence I had made up from one of his recipes. The flavor was superb!
June 15, 2014
This recipe is exceptional!! SPICY, yes....and what's wrong with that?? I also had these shrimp at American Grill many years ago and several visits to NOLA since had me craving this style. Purchase high quality French baguettes to top it off and serve with a salad. Forget the fat for this meal-----fabulous!!!
January 30, 2011
this was delicious although too spicy. I enjoy spicy foods but this numbed our lips and mouth. I would recommend cutting back the cayanne pepper to a 1/2 tsp & pepper to a 1/2 ts. I served it with whole grain pasta which was very good.
December 3, 2008
American Grill used to sell the spice for this and when it ran out I needed to either deconstruct it or follow another recipe. This is nearly the same as I remember it at American Grill. Every time I have made it has been to great success. Adding a little more spice and it is sure to appease anyone inclined to such things. Very good, more should try it!