BBQ Shrimp

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Peel the shrimp




? BBQ Shrimp?

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His recipe is more refined than the traditional one. It is very good though.

The LAST time I ate at the Bourbon House they had a BBQ shrimp dish. I asked if the heads were on and the waiter said yes. I get the shrimp and the heads are on, but the shells have been removed over the body. I just looked at her with a "you could have told me that" look, but I ate them.

I don't have anything against emeril's recipes, but the art of cooking an easy to peel BBQ shrimp is appreciated by this man.

I love a real white peppery BBQ shrimp too, all kinds really.

Emeril's recipe is not the typical method of serving bbq shrimp. I've made it a number of times, but for an app rather than an entree. It's much richer than the traditional recipes and they are pretty rich.

The sauce is indeed delicious and it's quite good over grits or grit cakes. Take care that you don't overcook the shrimp.

For out of state friends, I'd prepare the traditional, peel them yourself, version of bbq shrimp. That's a personal choice and it's more fun, sort of like a crawfish boil in a way.

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I've never seen a recipe call for peeling them before cooking so I was just going to omit that step.

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If you're going with Emeril's recipe, peel the shrimp. This recipe is more of a reduction of the typical ingredients in bbq shrimp, sans the cream, which is not a typical bbq shrimp ingredient. The end result is a fairly thick sauce not suited for "digging into" to retrieve and peel shrimp, in my opinion.

I always peel the shrimp and use the shells and about half the heads to make a very strong stock to add in with the butter and seasonings. I put the other half of the heads in the broiling pan with the shrimp.

I like not having to worry about the shells sticking and they are easier to eat piping hot that way. If they are large shrimp I prefer for BBQ 15-20's, it doesn't take long to peel them.

Personally, I favor the Mr. B's version, which is truly reminiscent of the New Orleans traditional method of preparation and presentation. You certainly have to be concerned with overcooking and sticking shells, but overcooking is always an issue when preparing shrimp. I don't have problems with it.

One question is whether your friends would be squeamish about peeling shrimp. Another issue is the size of the shrimp you'll have.

Both recipes and methods taste good, so that's NOT an issue.

Definitely less prep work with Mr. B's. Let me know how it works out.

I do recommend trying Emeril's version if you've never had it, though. It's very good, but I think it's better as an app than a main course, personally.

I've used Martini's recipe, the easiest I've ever seen.. It's probly in the recipe book above somewhere...

I do something similar to Mr. Bs but I also add some dark beer. Some restaurants peel the shrimp so it wont be so messy to eat.