RobMcBBQ's Garlic Butter Shrimp & Wedge Cut Fries

Shell-on Shrimp in Garlic Butter:

Ingredients (serves 4 as an appetizer or 2 as a main):

• 1.5 lbs large shell-on shrimp, deveined but tails intact

• 6 tbsp unsalted butter

• 4-6 cloves garlic, minced

• 1-2 tsp hot sauce (like Tabasco or your favorite, adjust for heat)

• 6 oz beer (half a standard bottle/can, light lager preferred)

• 1 tsp Old Bay seasoning or smoked paprika

• Salt and black pepper to taste

• Juice of 1 lemon

• Fresh parsley, chopped, for garnish

• Optional: 1 tbsp olive oil if needed for initial sear

Instructions:

1. Prepare your coals: Light charcoal and let it burn until covered in white ash for medium-high heat (around 350°F). Place a grill grate over the coals if needed, then set your cast iron pan directly on it to preheat for 2-3 minutes until hot but not smoking excessively.

2. Melt 4 tbsp of the butter in the pan over the coals. Add the minced garlic and stir for 1 minute until fragrant and lightly browned—don’t let it burn.

3. Pat the shrimp dry, season with Old Bay, salt, and pepper. Toss them into the pan in a single layer. Add the hot sauce and stir to coat. Cook for 2-3 minutes until the undersides turn pink.

4. Flip the shrimp. Pour in the beer and add the remaining 2 tbsp butter. Let it bubble and reduce for another 2-3 minutes, shaking the pan occasionally. The shrimp are done when fully pink and opaque.

5. Remove from heat, squeeze lemon juice over the top, and sprinkle with parsley. Serve immediately in the Lifespace Plancha for that rustic vibe, with delicious french fries to sop up the sauce.

This method keeps the shells on for extra flavor infusion from the garlic butter and beer, while the coals add a subtle smokiness.

Fries on Stove (Pan-Fried for Crispy Results):

1. Cut and soak the potatoes as before (1/4-inch fries, 30-min cold water soak, pat dry).

2. Heat 1-2 inches of vegetable/peanut oil in a large pot or deep skillet over medium-high heat to 325°F (use a thermometer or test with a fry for gentle sizzle).

3. Fry in batches for 3-4 minutes until soft, drain on a rack.

4. Raise oil to 375°F, refry for 2-3 minutes until golden. Drain, salt immediately.

Or, Fries in Oven (Baked for Easier Hands-Off):

1. Preheat oven to 425°F. Cut and soak potatoes as above, pat dry, then toss with 2-3 tbsp oil, salt, and optional spices.

2. Spread in a single layer on a parchment-lined baking sheet (don’t overcrowd—use two sheets if needed).

3. Bake 20-25 minutes, flip, then bake another 15-20 minutes until crispy and golden.

While fries finish, cook the shrimp over coals as outlined. Plate hot fries, top with shrimp and sauce right away for the best texture. This keeps everything fresh without overlapping heat sources.