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Barbecued Red Snapper

6 ea 5-7 ounce red snapper fillets, skin
2 tb Minced garlic
1 lb (21-25 count) head-on shrimp
2 tb Black pepper
1 oz Gentleman jack rate tennessee whisk
2 tb Worcestershire sauce
1 c Melted butter
2 tb Dried basil
1/2 c Olive oil
1 tb Dried thyme
1 tb Louisiana gold pepper sauce
3 ea Bay leaves
1 ts Salt

METHOD: It is important to realize that the head-on shrimp is best used when barbecuing.

In Cajun country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp.

Prepare barbecue pit according to manufacturer's directions.

Soak 2 cups of pecan wood chips in water and set aside for later. In a 10-inch cast iron skillet, create barbecue sauce by combining butter, olive oil and remaining seasonings. Bring mixture to a low simmer then add whiskey. Blend well and set aside to cool slightly.

Once the coals have burned to the appropriate heat level, brush the fish well on both sides with the sauce. (if using a gas pit, cook on medium heat).

Place wood chips on hot coals and when the wood is smoking sufficiently, place fillets, skin-side up, on the grill. Close cover and cook 2-3 minutes Open pit, turn fillets and brush well with the marinate. Close pit and cook 2-3 minutes longer, basting occasionally. You may wish to turn the fish, depending on your personal preference for doneness. Place the skillet with the remaining marinade over medium-high heat. Add shrimp and stir until shrimp are pink and curled, approximately 5-8 minutes.

When done, serve 4-5 shrimp and a small amount of the sauce over the grilled fish.

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