Smoked Shrimp Deviled Spit Eggs

BBQ Chicken & Shrimp Jambalaya

Grilled Cedar Planked Salmon

BBQ Bacon Wrapped Shrimp

Chipotle Grilled Shrimp

See our video... Famous Dave's Que Tips Present Grilled Fish with Orange BBQ Glaze. Joe and Charlie discuss techniques used to grill fish. Also an easy to prepare Orange Glaze recipe.

Smoked Shrimp Deviled Spit Eggs
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A twist on a classic. These are great with an ice cold Ale at a
fall BBQ gathering in the backyard. I smoke the shrimp in a
smoker; they can also be done grilled over a few wood chips
on your outdoor grill with the top on.

Makes 12 pieces

You will need:

6 each eggs

1 quart cold water

2 TBS Famous Dave’s Devils Spit BBQ Sauce

1 TBS Hellmann’s Mayonnaise

1 Tbls + 1 tsp. Famous Dave’s Country Roast Chicken Rub

12 med. shrimp, peeled, deviened.

1 Tablespoon Chopped Chives

Pat dry shrimp and toss with a tablespoon of Famous Dave’s Country Roast Chicken Rub, let sit in refrigerator uncovered for about 30 minutes, (Shrimp should be dry and shiny)

Cut each egg in half, and remove yolks, put yolks through a ricer in a bowl, and stir in mayonnaise and Famous Dave’s Devils Spit BBQ Sauce until smooth. Put egg mixture in a piping bag with a star tip, or just spoon it back into the egg whites.

Sprinkle the remaining Famous Dave’s Country Roast Chicken Rub on top of the eggs and refrigerate, covered.

Get your grill ready with a few coals, when white-hot; add a few soaked wood chips. Put seasoned shrimp on tin foil on the other side of the grill and put the top on. Cook about 8 minutes, until shrimp are done. Remove and set to room temperature.

Top each egg with a smoked shrimp and some chopped chives.

In a large pot put eggs and cold water. Bring to a boil, then turn off heat. Let sit 13 minutes. Remove; put in cold water and peel.

BBQ Chicken and Shrimp Jambalaya
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This is a great party main course to entertain guests for the Final Four!

Yield 8 portions

You will need:

1 ea - Whole Chicken fryer, cut in 8 pieces

2 Tbls - Famous Daves Chicken Wing Seasoning

2 Tbls - Vegetable Oil

lb.  -  Smoked Sausage Sliced

1 Med. (2 cups) - Onion, diced

1 Cup (1 ea.) -  Green Pepper,diced

1 Cup (2 stalks) Celery, diced

lb.  -  Shrimp, shell on

2 cups  - Rice, Long grain

3 cups  -  Chicken Broth, Homemade, or canned

1 Cup -  Famous Daves BBQ Sauce, Rich and Sassy,
Devil’s Spit or Chipotle work best.

In a large pan, add 1 tablespoon of the oil over medium heat. Dry the chicken pieces and coat in Famous Daves Chicken Wing Seasoning.  Put in pan when hot and cook on both sides until brown. Remove chicken.

Add Smoked Sausage, and cook until a little crispy. Add onion, celery and green pepper and sauté until translucent, about 3 minutes.

Add the rest of the oil, and add rice and sauté until all the rice is coated.

Add the Chicken Broth and the Famous Daves BBQ Sauce and Chicken. Bring to a boil, then down to a simmer. Cover and cook for 15 minutes, on low.

Add Shrimp, and cook for about 3 more minutes until shrimp are just done.

Let sit for about 5 minutes of the heat. Turn out on a big platter and serve.
Grilled Cedar Planked Salmon
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You will need:

1 salmon fillet with skin, 2 ½ to 3 pounds and ¾ inch thick

Finely grated zest of 1 lemon

3 sprigs of fresh dill, snipped

Salt and pepper

1 untreated cedar plank (about 16 inches by 8 inches and at least ¾ inch thick),
submerge in water for at least one hour

Lemon Wedges

Season the flesh side of the salmon with the lemon zest, dill, and salt and pepper to taste. Place the soaked plank over Direct High heat until the edges start to smoke and char, 5 to 10 minutes. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes.

Remove the plank and salmon to a heatproof surface and serve warm.

Makes 8 to 10 servings

BBQ Bacon Wrapped Shrimp
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You will need:

1 lb. Large or Jumbo shrimp, shelled, and de-veined

½ slice of bacon per shrimp, cut in half and partially cooked

½ cup of your favorite barbecue sauce

8 bamboo skewers, soaked for 2 hours or a grilling basket

Wrap each shrimp with a half, partially cooked piece of bacon

Place wrapped shrimp on skewer.

Coat with the barbecue sauce and place over direct high heat for 2-4 minutes turning once. Shrimp should be cooked until firm to the touch and turning opaque in center.

Makes 4 servings

Chipotle Grilled Shrimp
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You will need:

1 pound large shrimp, peeled and de-veined

1 cup Famous Dave’s Sassy Chipotle sauce

Remove shrimp from the bag and discard the sauce.

Thread shrimp onto skewers through both the heads and tails.

Grill shrimp over direct medium high heat for 2 to 4 minutes turning once until shrimp are firm to the touch and turning opaque in the center.

* Scallops may also be substituted for the shrimp

Makes 4 servings

Combine shrimp and sauce in a sealable plastic bag. Turn bag to distribute the marinade evenly, coating the seafood and refrigerate for 30 minutes to 1 hour.

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