New Orleans Style BBQ shrimp - What did I do wrong?

How much ground pepper did you use and what type of bread for dipping?

Royal reds are my favorite shrimp, but they are naturally salty. When I get them, I steam and sprinkle with Old Bay.

As far as New Orleans style BBQ shrimp, look no further than the FDB recipes stickied at the top of the forum.

Tavolaitim's version is the best I have found. Use all fresh ingredients and gulf shrimp.

This is the best recipe I've found...

1 1/2 lbs. heads-on shrimp
2 T. Tony Chacheres or other Creole seasoning
juice of 1 lemon
1 T. fresh thyme
3 sprigs fresh rosemary
1/2 c. Worcestershire
2 sticks unsalted butter
3 T. black pepper
3 T. chopped garlic
1/8 t. cayenne
1/2 t. dried basil
1/2 t. dried oregano
1/4 c. green onions

Sprinkle seasoning over shrimp. Melt 1 stick butter in pan. Saute the garlic for 1 min. Add other spices, juice, and worcestershire and stir to incorporate the flavors. Add shrimp and cook until heated through, approx. 3 mins., stirring occasionally. Add the other stick of butter and stir it in. Add green onions and stir it all around. Serve with hot crusty French bread.

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New Orleans Style BBQ shrimp - What did I do wrong? by BottomlandBrew
Add some darker beer to your base recipe and cook it down some, then add shrimp and cook high and fast.

Head on shells on is pretty crucial, too. Didn’t see that noted either way in your op.

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I did have the heads on

This is your answer. Royal Red cook incredibly fast.

Last time I did them they tasted great just couldn't peel them.

Sucked

Here is a recipe I use and have never been disappointed. I cook about 2 pounds of medium large head on shrimp. In a large skillet sauteed them with olive oil on both sides till they are slightly pink.

In a large mixing bowl.
Add 3 cloves of minced garlic
1 tablespoon worceshire sauce
1 stick unsalted butter that's melted
1/2 cup olive oil to compensate for less butter
1 tea spoon cayenne pepper
1 table spoon black pepper
1 table spoon salt
Really season until you get the taste you like.
1 table spoon thyme
1 teaspoon rosemary
1 lemon squeezed
Secret ingredient two tablespoons brown sugar

Add the shrimp back into the mixing bowl with sauce and coat evenly. Pour ingredients back into the skill

Sauteed for a few minutes and serve in a bowl with french bread. The shells won't stick and should peel easily. Good stuff.

Those look delicious. What's not to like about that mixture! I don't always have head on shrimp and still make bbq shrimp anyway. I do miss sucking the shrimp heads, though, when that happens.

Yours look better.

Thanks I think so too. Fair to say there's more ingredients in mine. Sometimes when I'm cooking I'm lit up like a Christmas tree and start adding all sorts of stuff. I'm not even 100% sure that's brown sugar in some places on top.