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BBQ Shrimp
Posted on 8/7/22 at 6:50 pm
Posted on 8/7/22 at 6:50 pm
My wife made this for me tonight, it was a recipe we got from Sal & Sams eons ago, very good. I don't know why, but I don't see this on menus as often as I used to.
My wife and I made a deal decades ago that I do the cooking, she does the clean up, we both think the other is a sucker. Now that I am incapacitated for at least a few more months, she is taking on both roles and excelling for a person who'd rather not cook.
My wife and I made a deal decades ago that I do the cooking, she does the clean up, we both think the other is a sucker. Now that I am incapacitated for at least a few more months, she is taking on both roles and excelling for a person who'd rather not cook.
Posted on 8/7/22 at 9:03 pm to andouille
Sal and Sams? Holy shite when I was vv young my parents would go there.
So what happened to you?
And. Recipe
So what happened to you?
And. Recipe
Posted on 8/7/22 at 9:59 pm to andouille
You’re going to post this and not even have a picture, much less share the recipe? Get out of here.
Posted on 8/8/22 at 3:33 pm to andouille
I made some a couple of weekends ago.
Olive oil
Basil
Worcestershire
Black Pepper
Red Pepper flakes
Trinity Seasoning
Dried minced onion
Garlic Powder
Stick of butter, cut into pads
2 lbs of 16-20 shrimp, tails only. Mix everything but the butter and coat shrimp. Cut butter into 8-10 pads and spread over shrimp. Cover and cook in oven or grill in pan until shrimp turn pink- seems like it was 10-12 minutes, but I didn't keep time
Olive oil
Basil
Worcestershire
Black Pepper
Red Pepper flakes
Trinity Seasoning
Dried minced onion
Garlic Powder
Stick of butter, cut into pads
2 lbs of 16-20 shrimp, tails only. Mix everything but the butter and coat shrimp. Cut butter into 8-10 pads and spread over shrimp. Cover and cook in oven or grill in pan until shrimp turn pink- seems like it was 10-12 minutes, but I didn't keep time
Posted on 8/26/22 at 11:35 pm to andouille
I love it at Manale’s and Mosca’s but the reason I don’t get it there that often is because we can cook it at home as good or better than they can.
The reason you don’t see it at restaurants that often is because it creates such a mess. That is why they give you the bibs. Emeril’s serves a delicious version already peeled.
The reason you don’t see it at restaurants that often is because it creates such a mess. That is why they give you the bibs. Emeril’s serves a delicious version already peeled.
Posted on 8/27/22 at 12:41 pm to andouille
quote:
BBQ Shrimp
quote:
I don't know why, but I don't see this on menus as often as I used to.
Why would this be on a menu in BR?
Posted on 8/27/22 at 12:54 pm to andouille
Just use Mr. B's recipe
LINK
LINK
quote:
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees
This post was edited on 8/27/22 at 12:57 pm
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