Chesapeake Bay Grilled Shrimp with Creole Remoulade
Chesapeake Bay Grilled Shrimp is a very delicious recipe, made even better with the Creole Remoulade used for dipping. The Chesapeake Bay Butter Sauce brushed on the shrimp adds a savory flavor, with a touch of spiciness and sweetness. It also caramelizes a bit on the shrimp while cooking for a delightful glaze.
Creole Remoulade is a New Orleans or Creole twist on a classic French Remoulade sauce. We have paired the Remoulade with other seafood recipes. It might make you want to give up traditional tartar sauce. You find it served with many Creole and Cajun dishes in New Orleans and throughout Louisiana, even with French Fries. The flavor added to the basted shrimp when dipped is outstanding.
Serve the Chesapeake Grilled Shrimp with a simple rice side dish, maybe Red Beans & Rice, Dirty Rice, or Grilled Corn on the Cob, since you already have your grill fired up.
20 Raw Extra Large Shrimp (1 Pound) Peeled & Deveined, with or without the tail on
½ Cup Butter, plus 2 Tablespoons
2 Garlic Cloves, Minced Fine
1 Tablespoon Sheffield’s Chesapeake Bay Seasoning
1 Tablespoon Light or Dark Brown Sugar
½ Teaspoon Granulated Onion
½ Teaspoon Granulated Garlic
¼ Teaspoon Ground Chile Pepper (We use Mild New Mexico)
½ Teaspoon Cumin
4 Metal Skewers
Set up your grill for direct, medium heat.
Thread the shrimp on the metal skewers, close together. If you use wood skewers, soak for 15 to 20 minutes first. We prefer metal. since the shrimp can spin on the wood skewers unless you use 2 skewers. Place on a large platter.
In a small saucepan melt the butter with the minced garlic over low heat. Add the brown sugar and spices. Whisk to combine so the brown sugar breaks up and melts into the mixture.
Brush one side of the shrimp with Chesapeake Seasoning Butter mixture. Place on the grill, butter side down. Grill for 3 minutes. Brush uncooked side with Chesapeake Seasoning Butter. Turn over and cook for 3 more minutes until opaque and fully cooked. Remove from grill and serve immediately.
While shrimp is grilling the last 3 minutes, reheat the remaining butter mixture over medium heat, adding another 2 tablespoons of butter. Whisk to combine with the remaining garlic and spices. Spoon a bit over the plated shrimp.
Serve with the Remoulade. Our Chesapeake Grilled Shrimp is sure to be a favorite time and time again.