The months with r's in them have just begun again, which means BRING ON THE SHRIMP! In honor of the "shellfish re-opening" we have brought out for you our almost too good to be true, Texas Cowboy Shrimp from the Traeger's Everyday Cookbook. This wild west twist on your classic shrimp dish can be enjoyed hot off the Traeger or even devoured as a cold appetizer.
TEXAS COWBOY SHRIMP
PREP TIME: 10 minutes
COOK TIME: 4 to 6 minutes
RECOMMENDED PELLETS: Hickory, Mesquite, Pecan
2 pounds jumbo shrimp, peeled and deveined (24 shrimp)
3 tablespoons olive oil or vegetable oil
Salt and coarsely ground black pepper
1 small onion, peeled and finely diced
2 cloves garlic, minced
1/2 to 1 jalapeno pepper, seeded and finely minced (optional, but delicious!)
1 cup Traeger Texas Spicy Barbecue Sauce, or your favorite Texas-style barbecue sauce
Fresh cilantro leaves, chopped
Wash the shrimp under cold running water, drain, and pat dry with paper towels. Transfer to a bowl. Gently mix the shrimp with 2 tablespoons of the oil, then season well with salt and pepper. Set aside while you make the sauce.
Heat a saucepan over medium-low heat with 1 tablespoon of oil. Add the onion, garlic, and jalapeno pepper, if desired, and sauté until softened.
Stir in the barbecue sauce and keep warm while the shrimp cooks.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
Arrange the shrimp on the grill grate, or use the grilling basket to prevent any shrimp casualties.
Cook the shrimp 2 to 3 minutes per side, until the shrimp is firm and opaque and cooked through.
Quickly add the cooked shrimp to the warm sauce, along with the chopped cilantro. Stir gently to coat. Turn onto a platter or into a large bowl and serve immediately.