Food and Recipes Seafood Shrimp Recipes Reid Family Barbecue Shrimp Be the first to rate & review! Billy Reid has relied on this barbecue shrimp recipe for years—and soon you will too. By Billy Reid Published on September 9, 2024 Rate PRINT Share Close Photo: Brian Woodcock; Styling: Lydia Pursell Active Time: 20 mins Total Time: 20 mins Servings: 4 Alabama-based designer Billy Reid shares his take on a classic New Orleans-style barbecue shrimp in this recipe. While it makes for a delicious weeknight dinner, it’s also one of his go-to game day dishes. “We were in Baton Rouge at my sister- in-law’s house, and she had cooked barbecue shrimp. It was phenomenal,” Billy recalls. “Jeanne wrote down the recipe on the back of an envelope—which we still have, with stains all over it. This is the perfect tailgate food.” Ingredients 3/4 cup unsalted butter 3/4 cup (6 oz.) pilsner beer (such as Budweiser or Miller Lite) 1/2 cup shrimp stock 1 1/2 tsp. minced garlic (from 3 garlic cloves) 1 tsp. Worcestershire sauce 1 tsp. cayenne pepper 1 tsp. black pepper 1 tsp. kosher salt 1/2 tsp. crushed red pepper 1/2 tsp. fresh thyme leaves 1/4 tsp. chopped fresh rosemary 1/8 tsp. chopped fresh oregano 2 lb. jumbo unpeeled raw Gulf shrimp Hot cooked rice French bread Directions Melt butter in a large skillet over medium; add beer, stock, garlic, Worcestershire sauce, cayenne pepper, black pepper, salt, crushed red pepper, thyme, rosemary, and oregano. Cook, stirring constantly, until just beginning to simmer, 3 minutes. Add shrimp to mixture in skillet; cook, stirring occasionally, until cooked through, 6 to 8 minutes. Remove skillet from heat; let stand 2 minutes. Serve over rice with bread. Rate It Print