Philly Seafood is a family-owned company. Supplying shrimp for grocery retailers and restaurant distributors.
I had the privilege to work with a company named Philly Seafood. Philly Seafood is a Texas based company that provides wild and farm raised shrimp.
They were kind enough to send me over a box of goodies. In the box were bags of their Wild Texas Shrimp.
The Philly shrimp were in 2 lb. bags with 21/25 big shrimp in the bag. The shrimp were huge in size, which was perfect for today’s recipe, BBQ Shrimp.
BBQ Shrimp is a dish that I ate occasionally when we lived in Louisiana. Simply because it was a New Orleans dish. BBQ Shrimp was always so much better when eaten at some of the local restaurants in NOLA.
- 1 Sprig Fresh Rosemary
- 1 Sprig Fresh Thyme
- 1 Sprig Fresh Tarragon
- 2 sticks Land O'Lakes Extra Creamy 1 cup
- 2 - 4 tbsp Worcestershire Sauce
- 3 big dashes Tabasco Hot Sauce
- Old Bay Seasoning or Cajun Seasoning Season generously, I used Old Bay Seasoning
- 1 Big Juice of Lemon
- 1 Lemon Sliced and halved to add to the sauce, add 4 pieces
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 - 2 splashes Seafood Stock Optional step
- French bread
- Fresh Parsley Generous amount
- 2 lbs Philly Seafood Shrimp Tail-on and Shells
- Fresh Rosemary
- Fresh Thyme
- Fresh Tarragon
- Land O'Lakes extra creamy butter
- Worcestershire sauce
- Tabasco Hot Sauce
- Old Bay Seasoning
- Fresh Lemon Juice
- Lemon slices
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Seafood stock (optional)
- French Bread
- Fresh Parsley
- Season the shrimp with Old Bay Seasoning or Cajun seasoning. Old Bay Seasoning is a seasoning that is delicious in seafood dishes.
- Juice a big lemon. Set aside.
- Take a small lemon and cut into slices. Then cut each slice in half. You will only use 4 - 5 pieces. Set aside.
- Add sticks of butter to the skillet on a medium to high heat. You don't want to burn it.
- Once the butter is almost dissolved completely. Add in worchestire sauce. Stir.
- Toss in Tarragon.
- Add Smoked paprika, onion powder and garlic powder.
- Add Lemon juice.
- Add lemon pieces. Stir.
- Add shrimp.
- Add thyme and rosemary. Stir.
- Stir until shrimp is incorporated with sauce. Cover on low to medium heat for 5 - 10 minutes. Stirring occasionally. Shrimp cook fast, so keep an eye on it. I would say within 6 - 8 minutes it should be cooked. But it will depend on your stove.
- Remove lid and check to see if shrimp is cooked. The shrimp should be opague with some pink and red spots. If you can't visually tell, remove one from the pot. Peel and taste.
- If the shrimp is cooked, remove from the heat. Cover and let sit for an additional 5 - 10 minutes. This will allow the shrimp to soak up the seasoning.
- While you wait prepare the french bread or bread of choice to serve with the shrimp. I sliced a french bread. In a bowl, I mixed softened butter, smoked paprika, fresh cilantro. Spread the with the butter mixture and bake until toasted. You will thank me later. So good.
- Serve the shrimp with sauce in a bowl. Finish with fresh parsley.
Philly Seafood can be found in the local grocery stores. Look for the Cowboy riding the shrimp or visit their website for more details.