- 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
BBQ Shrimp Recipes
Posted on 3/22/24 at 10:32 am
Posted on 3/22/24 at 10:32 am
Anyone have any good BBQ shrimp recipes that they follow? TIA
Posted on 3/22/24 at 10:40 am to HardBall31
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
Posted on 3/22/24 at 11:14 am to Carson123987
/thread
No other recipe comes close.
The baked stuff is fine, but it doesn’t produce the silky emulsified sauce that this one does.
No other recipe comes close.
The baked stuff is fine, but it doesn’t produce the silky emulsified sauce that this one does.
Posted on 3/22/24 at 11:16 am to LouisianaLady
great, going to try this. Thanks
Posted on 3/22/24 at 12:08 pm to Carson123987
quote:
Carson123987
Mr B's is the standard, no question.
Posted on 3/22/24 at 1:59 pm to glassman
Louisiana packet and follow directions is my favorite
Posted on 3/22/24 at 2:13 pm to JonHarbaw
This is pretty damn solid. Add rosemary and lemon slices.
Don't knock it until you've tried it!
Don't knock it until you've tried it!
Posted on 3/22/24 at 4:27 pm to LouisianaLady
quote:tom Fitzmorris’ recipe is pretty damn good also
No other recipe comes close
Popular
Back to top
Follow TigerDroppings for LSU Football News