Sylvia’s Shrimp (w/ Homemade Peach BBQ sauce)

Really didn’t know how to title this one. When searching around the internets for a shrimp recipe, I found one by the culinary genius that is Mike Golic (Yes, that Mike Golic). Marinade in BBQ sauce, put in a paper bag, shake to season and eat like popcorn. Weird enough that I was in.

But then I wasn’t.

After raiding the seasoning cabinet, I found one that’s been in there that is a pretty damn good season-all, in my opinion: Sylvia’s Soul Food – Secret Seasoning. I bought this as a “why not” kind of seasoning – thought MrsForensicBBQ could use it – I prefer a low salt seasoning.. seemed to be a good match. The problem is: I like making my own and this one got shuffled to the back. Well, I saw that purple cap on thought – let’s do it.

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Recipe

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The Prep Table

So the Golic “recipe” said to marinade in a generic BBQ sauce, put seasonings in the bag, shake it up and go from there. I thought it’d be something new – something different – but when it came time to make it, I said “nah”. I bought some frozen shrimp awhile back – as I don’t do enough seafood (even though I love it).

If you can recall – I did a taster of some BBQ sauces. One in particular didn’t come out like I wanted, the Peach BBQ sauce. I didn’t strain it, it was chunky.. the taste was pretty good, but it wasn’t a sauce. But it could be a marinade!

So I took out that peach BBQ “sauce”, that purple-cap Sylvia’s and frozen shrimp. That’s it! The only thing missing here are the metal skewers that I put through those shrimpy bodies. I did these on a weekday after work, so the first step was to get them frozed-up scrimp’s thawed out.

Bag says to thaw one way, but I’ve always done another. Complete waste of water, but I do it anyway. Place your shrimp in a colander and run it under cold water. I throw a glove on and keep mixing it around, but basically just removing the frozen from them. When they’re pretty thawed out, we can get to the marinade.

As I’ve mentioned – the peach BBQ “sauce” was more of a chunky blend than a sauce, so I took two pretty heavy spoonfuls and put them in a gallon bag – it probably equated to about 4 spoons as heavy as those spoonfuls were. Place your shrimps in the bag, and give it a good massage and coat it as best you can.

This was a pretty good mix. Kept it in the fridge for over an hour. Kept giving it a massage every time I passed by the fridge, but it was well coated. It was time to fire up the pellet grill. I set it for about 425, but I don’t think it ever got that high. You’ll see.

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The Process

I really can’t stretch this section of the post too long – because it’s grilled shrimp. Takes like 5 minutes. But at least I can show you the skewer job I put on these medium shrimp. This picture turned out better than the kitchen one, plus I can throw a little RecTeq (OG Rec Tec) love in there. Great coating to that shrimp from that peachy BBQ sauce.

I took both a “just placed” picture as well as a post flip. In case you were wondering, yes, I did actually take my ThermaPen and poked one to make sure I was to temp. I do this once and awhile, whenever I think “Here’s where I think it’s done”. I double-check it, and I learn from it.

And, in case you were wondering, I missed my internal by 3 degrees over. I thought it was good, and I failed you. I over cooked it by three degrees (ha!). Anyway, next picture is right before I pulled them shrimp off

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The Result

Time to give the Sylvia Shrimp the Sylvia seasoning. Truth be told, the flavor was pretty strong with that Peach BBQ sauce. But because Sylvia Shrimp has a better ring to it, we’re going that way. It was really a good blend with this and the BBQ sauce. A lot of flavor, and did not disappoint.

So in my complete abandoning of the Golic recipe, I just sprinkled the seasoning on the board, flipped, another coat and we’re good to go. I’m sure the bag/shake would’ve been just fine, but like I said before – “nah”. Take the fork, place the skewer between the tines, and scrape them onto a plate. Not necessarily a MrsForensicBBQ approved plate, by any means – but a deep Dixie Ultra Paper plate.

I like this picture for a number of reasons. The color that peach BBQ sauce gave the shrimp was great. The grilled shrimp really darkened it up and the coarse blend from Sylvia made it look way more gourmet than it was. I’ll put it in the Recipe, but in all, 1 hour marinade, 10 minutes to skewer, less than 10 to grill, and an embarrassing short time to eat.

Another good post-work evening meal. I like when I snap a few pictures hoping the meal is good enough to turn into a post – and very seldom does a meal turn out like complete shit than I don’t post it. (Memories of my peach cobbler come to mind… Maybe MrsForensicBBQ and I will do a joint post and tackle this project again)

Looks like this one will go live early November – Can’t thank y’all enough for spending your time here reading this. You guys are awesome. I don’t think I ever gave Nicole any kind of shout-out, but go check out orwhateveryoudo.com. She was kind enough to link over to one of my Blackstone taco posts and she has a hell of a site over there. Of course, if you haven’t signed up for these posts to be emailed to you – sign up below!

Also, I’d like to wish a very happy birthday to MrsForensicBBQ! Thanks so much for putting up with me – especially during this year. As if putting up with all these meat posts and the meaty bits in the sink wasn’t enough – this year has been especially trying for me (us) and I’m so fortunate to have you at my side. Love you!

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The Recipe