Tailgate Video: Baltimore-style Old Bay grilled shrimp

The CHFF Tailgate Team is the best in the biz, as you might have learned if you saw our great Thanksgiving tailgate TV special this year on New England Cable News. Yes, we're bringing it national in 2012.

We rock because we turn to the world's best chefs to learn how to do things right. One of our favorites is Chris Schlesinger, a world-class chef and big-time football fan who grew up on Chesapeake Bay in southeastern Virginia. He followed both the old Baltimore Colts and the Washington Redskins as a child and  said his two favorite players were Johnny Unitas and then Sonny Jurgensen, two Cold, Hard Football Facts favorites, too. 

Schlesinger is the owner of the famed East Coast Grill & Raw Bar in Cambridge, Mass. He's also authored some of the best cookbooks on the planet, with great manly titles like "How to Cook Meat" and "The Thrill of the Grill." By the way, if you're ever in Boston, check out his incredible "Hell Nights" at East Coast Grill, featuring some amazingly hot dishes that only the strongest palates can survive.

In this video, Schlesinger Cold, Hard Football Facts Potentate of Pigskin and tailgate king Kerry J. Byrne into the kitchen to learn how to make one of his favorite dishes.

The CHFF Tailgate Team heads into the kitchen with world-class chef Chris Schlesinger, who grew up on Chesapeake Bay, to learn how to make Baltimore-Style Old Bay grilled shrimp.  










Chris Schlesinger’s Baltimore-style Old Bay Grilled Shrimp
12 large shrimp, with tails on
1 stick of butter
2 T. Old Bay
2 lemon quarters
Tabasco sauce or favorite hot sauce to taste
2 T. fresh parsley, chopped
 
Heat grill to medium-high. Put butter in medium-sized metal bowl and melt on grill. Place shrimp on three or four skewers and rest on a plate. Pour about one quarter of melted butter over shrimp, coating both sides. Set butter aside, keeping warm. Sprinkle shrimp generously on both sides with Old Bay. Grill shrimp until well seared, about 3 to 4 minutes per side, flipping just once. Grill lemon quarters on both fleshy sides until well marked. Add Tabasco to the reserved melted butter and stir. Remove shrimp from skewers and place into bowl of butter and Tabasco. Squeeze juiced from grilled lemons. Add a dash more Old Bay. Sprinkle with parsley and toss. Serves 2 to 4.

He made just six shrimp in the video, but here's the recipe for 12:

Chris Schlesinger’s Baltimore-style Old Bay Grilled Shrimp
1 stick of butter
12 large shrimp, with tails on
2 Tablespoons of Old Bay
2 lemon quarters
Tabasco sauce or favorite hot sauce to taste
2 Tablespoons fresh parsley, chopped
 
Heat grill to medium-high. Put butter in medium-sized metal bowl and melt on grill. Place shrimp on three or four skewers and rest on a plate. Pour about one quarter of melted butter over shrimp, coating both sides. Set butter aside, keeping warm. Sprinkle shrimp generously on both sides with Old Bay. Grill shrimp until well seared, about 3 to 4 minutes per side, flipping just once. Grill lemon quarters on both fleshy sides until well marked. Add Tabasco to the reserved melted butter and stir. Remove shrimp from skewers and place into bowl of butter and Tabasco. Squeeze juiced from grilled lemons. Add a dash more Old Bay. Sprinkle with parsley and toss. Serves 2 to 4.