Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, March 5, 2015

Carolina Barbecue Shrimp

Most barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce, these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce.

Quick and simple pan-seared shrimp perks up with any kind of barbecue sauce, and you don’t need much—just enough to get a good coating on the shrimp. Add a little butter for a silky finish and serve as a main dish or appetizer plate.

For other shrimp recipes, see Fish and Seafood – Shrimp.

Makes 2-3 main dish servings

  • 2 tbsp olive oil, divided
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1/3 cup cider vinegar
  • 3 tbsp light brown sugar
  • 2 tbsp yellow mustard
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • sea salt
  • freshly ground black pepper
  • 3/4 lb medium shrimp (45-50 count)
  • 1 tbsp unsalted butter
  • thinly sliced scallions and chopped flat-leaf parsley, for garnish

Prepared Shrimp
  1. Heat a saucepan over medium heat and add 1 tablespoon olive oil. Add the shallot and garlic and sauté 2 minutes.
  2. Add the vinegar and next 4 ingredients (through Worcestershire sauce) and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook until reduced to 1/2 cup, 6-7 minutes. Remove from the heat.

Shallot and Garlic 
Sauce Beginning to Cook
Cooked Barbecue Sauce
  1. Heat a cast-iron skillet over medium-high heat and add the remaining 1 tablespoon of oil, swirling to coat. Season the shrimp with salt and pepper and sear until nearly cooked through, about 2 minutes total (depending on size), turning once.
  2. Add the sauce to the pan, stirring until thickened, about 1 minute. Add the butter, stirring to incorporate.

Shrimp Beginning to Sear
Nearly Cooked Shrimp
Sauce Added
Butter Added
Garnish with scallions and parsley and serve right away.

Carolina Barbecue Shrimp


  1. This looks delicious! I'm a huge shrimp lover, pining to try. Thanks for sharing at What'd You Do This Weekend?!