- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What's your best restaurant bbq shrimp?
Posted on 6/2/15 at 5:11 pm to BottomlandBrew
Posted on 6/2/15 at 5:11 pm to BottomlandBrew
damn that looks crazy easy.
0
Posted on 6/2/15 at 5:12 pm to Gris Gris
yea we made some a few nights ago. ate them while we were frying some catfish and fries. when the fish and fries were ready to be eaten, we were ready to sit on the couch and vegetate 
Posted on 6/2/15 at 5:15 pm to Jones
quote:
ea we made some a few nights ago. ate them while we were frying some catfish and fries. when the fish and fries were ready to be eaten, we were ready to sit on the couch and vegetate
That's why I don't bother with sides for that dish, usually. Though fresh steamed asparagus dipped in the sauce is mighty fine.
Posted on 6/2/15 at 5:16 pm to GeauxColonels
quote:
I must say, that looks way easier than I thought it would be. Definitely going to have to try this.
It is very easy. Outside of the shrimp, most people probably have BBQ shrimp ingredients in their house at all times.
Posted on 6/2/15 at 5:20 pm to BottomlandBrew
quote:
It is very easy. Outside of the shrimp, most people probably have BBQ shrimp ingredients in their house at all times.
So true and, as I said, you can use butter, lemon, worcestershire and black pepper and have a very tasty dish. The hardest part of the dish is not overcooking the shrimp. They cook quickly. If you've got butter and a few flavors, you'll have a great dish. There's nothing exact about the dish other than oversalting and overcooking.
Posted on 6/2/15 at 5:51 pm to JackTheStripper
When they don't overcook them, Deannie's FQ are very good. Deeper more robust flavor than Mr. B or Emeril...although they both tend to execute more consistently.
Posted on 6/2/15 at 5:52 pm to Gris Gris
quote:
Though fresh steamed asparagus dipped in the sauce is mighty fine.
Hrmmmmmm will try next time. Gracias
Posted on 6/2/15 at 7:30 pm to Jones
for those who have never made BBQ shrimp at home
shrimp with the head on is the key ... the fat, debris, and other brain matter remnants are what add flavor to the dipping sauce
I can remember my mom making this dish back in the early 70's.
so simple to make, yet very easy to screw up if you cook the shrimp to long and to high temperature ... shells will stick , PIA to peel
shrimp with the head on is the key ... the fat, debris, and other brain matter remnants are what add flavor to the dipping sauce
I can remember my mom making this dish back in the early 70's.
so simple to make, yet very easy to screw up if you cook the shrimp to long and to high temperature ... shells will stick , PIA to peel
Posted on 6/2/15 at 7:33 pm to BottomlandBrew
quote:
quote:
I must say, that looks way easier than I thought it would be. Definitely going to have to try this.
It is very easy. Outside of the shrimp, most people probably have BBQ shrimp ingredients in their house at all times.
Truth. Over Easter my friend and I threw together a batch in some cabin on Dauphin Island with ease while we were waiting on the fish and they were excellent.
Mr. B's are the best restaurant ones, but you're still paying way too much for something easily made at home.
This post was edited on 6/2/15 at 7:38 pm
Posted on 6/2/15 at 9:21 pm to JackTheStripper
Mr. B's
Posted on 6/3/15 at 1:42 pm to JackTheStripper
O'Brien's Grille on the Westbank
Bourbon House
Mr. B's
Bourbon House
Mr. B's
Posted on 6/3/15 at 1:50 pm to nikinik
quote:
Bourbon House
I do like the large biscuit sopping up all the gravy.....
Posted on 6/3/15 at 2:36 pm to BottomlandBrew
Mr B's was great but i was so disappointing when i went on the value
it was like $25 for 5 shrimp in bbq sauce with bread
i had to order another entree and salad just to get full. such a ripoff
it was like $25 for 5 shrimp in bbq sauce with bread
i had to order another entree and salad just to get full. such a ripoff
Posted on 6/3/15 at 2:57 pm to Gris Gris
Here is my favorite recipe:
Ingredients
2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons honey or Sorghum
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced
Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.
Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.
Ingredients
2 pounds jumbo shrimp (16/20 count), peeled and deveined, tails removed
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons honey or Sorghum
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced
Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.
Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.
This post was edited on 6/3/15 at 2:59 pm
Posted on 6/3/15 at 3:18 pm to JackTheStripper
New Orleans style BBQ Shrimp Poboy at Chimes.
Posted on 6/3/15 at 5:19 pm to JackTheStripper
Heard Pascales Manale is the best. Never been personally. I may them at home. Mom made a mean batch of bbq shrimp.
Posted on 6/3/15 at 5:32 pm to Weaver
quote:
Heard Pascales Manale is the best.
They are not. Trust me.
Posted on 6/3/15 at 8:55 pm to Gris Gris
quote:+1000000000
quote:
Heard Pascales Manale is the best.
They are not. Trust me.
Posted on 6/3/15 at 9:07 pm to JackTheStripper
I had some prawns at Crazy Johnnies about 10 years ago that were memorable, however I was so sauced they may have been feeding me a bar mat. BBQ shrimp is something I usually make at home close to the recipe posted above
Posted on 6/4/15 at 8:21 am to misterc
I cut the whiskers off, dehead them then peel and butterfly them. When I make my sauce I cook the heads down then add my shrimp so the shrimp dont over cook and I dont have to worry about peeling them. I can eat them with a fork. Cooking the heads a little longer gets more of the good stuff out of them.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News