• Cooking Time:
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  • 1-1/2 lb. jumbo shrimp, peeled deveined, shells reserved
  • 1 cup bottle clam broth, chicken broth, or water
  • 8 Tbsp. (1 stick) unsalted butter
  • 6 cloves garlic, minced
  • 4 scallions, both white & green parts, trimmed, finely chopped
  • 1-2 Tbsp. Tabasco hot sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 Bay leaves
  • 2 tsp. cayenne
  • 2 tsp. sweet paprika
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 1-1/2 tsp. salt
  • 1 tsp. black pepper
  • 3/4 c. dark cane syrup


  • 1. Combine the shrimp shells and clam broth in a medium-size saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until slightly reduced and well flavored (the shrimp shells will turn orange), 10 to 15 minutes. Strain the broth into another medium-size saucepan; you should have about ¾ cup.
  • 2. To the shrimp broth, add the butter, garlic, and scallions, Tabasco, Worcestershire sauce, bay leave, cayenne, paprika, thyme, oregano, salt, black pepper, and syrup.
  • Bring to a boil over medium heat and cook, uncovered, until thick, syrupy, and richly flavored, about 10 minutes.
  • Remove from heat and cool to room temperature.
  • 3. Meanwhile, rinse shrimp under cold running water, drain, and blot dry.
  • 4. Add shrimp to cooled marinade in saucepan and toss to coat.
  • Cover and let marinate in refrigerator for 2 to 4 hours.
  • 5. Preheat grill to high.
  • 6. When ready to cook, oil the grill grate. Remove shrimp from marinade, reserving the marinade.
  • Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on outside and firm and pink inside, about 2 minutes per side.
  • Brush shrimp with 2-3 Tbsp. of reserved marinade while cooking.
  • 7. Transfer shrimp to serving platter.
  • Bring remaining marinade to a boil in its saucepan over medium heat.
  • Pour over shrimp and serve immediately.
  • Serves 6-8 as an appetizer, 4 as an entrée.

Categories: Appetizer  Shellfish 
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