The last time shrimp was on sale, I found this fantastic recipe for Becker BBQ Shrimp in my Joy of Cooking cook book. Luckily, SHRIMP IS ON SALE AGAIN! This time, I got it for $5.99 per pound; headless, peeled and deveined. It was a little more expensive than the last time but, hey, it was already peeled and deveined so that saved me 10-15 minutes. I grabbed two bags, one of which I used for this recipe and the other is in the freezer already earmarked for another recipe! Anyway, this BBQ shrimp is super spicy and full of flavor. I put it over a bed of rice to soak up some of that wonderfully potent sauce, beef up the serving size and balance out the serving cost. The recipe calls for 1/2 cup of beer but if you don’t have any or don’t want to buy it, you can simply substitute another 1/2 cup of chicken broth. Luckily, I had just purchased a 6 pack of Raspberry Wheat Ale the night before (clearance price at $3.99!) so I used that. The raspberry flavor was awesome with the spices, similar to how a raspberry barbecue sauce or raspberry salsa would be. The meal its self goes WONDERFULLY with an ice cold beer so… you might want to spring for a 6 pack!
Becker BBQ Shrimp
- 2 cups long grain rice $0.60
- 1 lb. 31/40 count raw shrimp $5.99
- 4 Tbsp butter $0.20
- 4 cloves garlic, minced $0.24
- 2 tsp dried thyme $0.05
- 1 tsp dried oregano $0.05
- 1 tsp crushed red pepper flakes $0.05
- 1 tsp paprika $0.05
- 1 tsp whole peppercorns $0.05
- 1 tsp salt $0.05
- ½ cup chicken broth $0.23
- ½ cup beer $0.42
- In a medium pot, bring 2 cups of rice and 4 cups of water to a boil with a lid. Once it reaches a boil, reduce the heat to low and let simmer for about 40 minutes or until all of the liquid is absorbed and the rice is tender.
- While the rice cooks, combine all of the dry spices (thyme, oregano, crushed red pepper, paprika, peppercorns and salt) in a small food processor, coffee grinder or blender. The goal is to grind the mixture into a powder. My small food processor wasn’t quite powerful enough to pulverize the spices but the dish still turned out great, whole peppercorns and all.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and ground spice mixture. Stir and cook for 1-2 minutes.
- Turn up the heat to medium/high. Add the shrimp, stir and cook for 2-3 minutes more or until all of the flesh on the shrimp has turned white and the tails have turned pink. Remove the shrimp from the skillet and place them in a bowl as soon as they are cooked (this happens quickly) and save for later.
- Add the chicken broth and beer (or just 1 cup broth) to the skillet and let it simmer with the spices for another 2-3 minutes or until it has reduced by half. Add the shrimp back in to warm them through. Place some rice in a bowl, top with 5-6 shrimp and spoon some of the sauce over top. Garnish with lemon and parsley if desired. Enjoy with an ice cold beverage!
**I just thought about how good this would be if you made the sauce into a cream sauce. Just add a little bit of half and half to the sauce at the end (just before returning the shrimp to the pan). The creaminess would balance the hot spices wonderfully!
Step By Step Photos
Pulverize these spices as best as possible!
Melt the butter then add garlic and the spice mix.
Cook the garlic and spices to release the flavors.
Add the raw shrimp and cook for 2-3 minutes more.
The shrimp will be all curled up and white with a nice pink blush when they’re done.
Remove the shrimp and add the chicken broth and beer. Simmer until it reduces by half. Add the shrimp back in to warm them up then serve over a bed of rice.