New Orleans-Style BBQ Shrimp

Sportsaholic

Sportsaholic

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Andy had posted this on FB and it looks great!


Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.




I was thinking of adding in a little chopped up bacon too...........:shrug:
 
L

LA Burns

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traditional N.O. bbq shrimp are prepared with shrimp heads on - a little bit more difficult to eat but the shrimp are much juicier this way and pretty easy to prepare - here is one version of recipe, although the recipe I've made in the past has been prepared in the oven - if anyone tries it out let me know how it goes -


Barbecue Shrimp

Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's.

The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.

I know that the amount of butter and pepper in this recipe seem fantastic. Be bold. This is not a dish you will eat often--although you will want to.
?3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
?1 Tbs. lemon juice
?2 tsp. Worcestershire sauce
?1/4 cup dry white wine
?2 cloves garlic, chopped
?4 Tbs. black pepper (or more!)
?1/4 tsp. salt
?3 sticks butter, softened
?2 tsp. paprika
?1 loaf French bread

1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the liquids in the pan to a light boil and cook, turning the shrimp over with a spoon every two minutes or so, until all the brown-gray color in the shrimp is gone. Don't overcook! At the first moment when you think the shrimp might be done, they will be: lower the heat to the minimum.

2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. When you think you have enough pepper in there, you still need a little more. Add the paprika and salt.

3. Cut the butter into tablespoon-size pieces and distribute over the shrimp. With a big spoon, turn the shrimp over. Agitate the pan as the butter melts over the shrimp and emulsifies into the liquid at the bottom of the pan. When no more solid butter is visible. Remove the pan from the burner.

4. Serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping
 
L

LA Burns

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here's Emeril's recipe ( a little closer to the one I've prepared - and I disagree with the person who prepared the recipe on the above thread, to me garlic is a good addition)

gl - burns


Barbequed Shrimp





Instructions

Preheat the oven to 350?F.

Rinse the shrimp under cold running water and let drain.

Spread in one layer in a large roasting pan or baking dish.

Melt the butter in a large saucepan. Add the olive oil, garlic, bay leaves, Worcestershire, Essence, cayenne, rosemary, oregano, peppercorns, salt, black pepper and lemons and stir to mix well. Remove from the heat and pour over the shrimp.

Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.

Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.

Yield: 4 servings



Ingredients
?4 pounds raw shrimp, heads and shells on, well rinsed and drained
?2 sticks unsalted butter
?1/2 cup extra virgin olive oil
?10 cloves garlic, minced
?3 bay leaves
?1/4 cup Worcestershire sauce
?1 tablespoon Essence
?1/2 teaspoon cayenne
?2 teaspoons fresh rosemary
?2 teaspoons fresh oregano
?1 teaspoon crushed whole peppercorns
?1 teaspoon salt
?1 teaspoon ground black pepper
?2 lemons, cut in half and their juice
?1 large loaf crusty French bread
 
Cie

Cie

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Burns, The recipe posted by sports is Ruth's Chris BBQ shrimp. As you know, that shit rocks. Head on is tastier, for obvious reasons, but also more difficult to eat.

Reading this thread, I can't help but to recall the days of BBQ shrimp at your grandma's. For years, I had a hand-written version of her BBQ shrimp, but has been lost in the shuffle. I use the Emeril's recipe when we make it these days.....
 
MadJack

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Instead of salt and pepper I'm gonna use Old Bay. I think I'll make a batch of each. Sounds great.
 
Cie

Cie

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Black pepper is vital IMO, so am curious to see how it comes out for you. The way laburns' grandma made it, there was more pepper than you'd think was necessary. At least, that is how I recall it.

Don't forget about dipping crusty french bread in the sauce. Talk about delicious, and undoubtedly a true new orleans staple.
 
BobbyBlueChip

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Sportsaholic said:
428621_10201200526966333_235574947_n.jpg


Andy had posted this on FB and it looks great!


Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.




I was thinking of adding in a little chopped up bacon too...........:shrug:
Click to expand...

Made this tonight. . . . I have the best burps right now
 
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