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Mr. B's BBQ Shrimp recipe
Posted on 1/9/21 at 10:48 am
Posted on 1/9/21 at 10:48 am
Have not made this particular recipe before. Just picked up five pounds fresh heads-on shrimp for tonight. Anyone here able to attest to this recipe?
Mr. B's BBQ Shrimp recipe
Mr. B's BBQ Shrimp recipe
quote:Also, picking up a few loaves of Gambino's french bread to stop up the sauce.
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.
16
Posted on 1/9/21 at 10:52 am to HubbaBubba
I attest. It’s the only BBQ shrimp recipe I make.
I find most recipes to be too oily. This isn’t. It’s rich and creamy. I’ll see if I can find a photo. I’ve made it a million times. Usually serve over cheese grits.
I find most recipes to be too oily. This isn’t. It’s rich and creamy. I’ll see if I can find a photo. I’ve made it a million times. Usually serve over cheese grits.
Posted on 1/9/21 at 10:57 am to LouisianaLady
Is there a recipe for Mr. B's cajun spice? I make my own, and the family loves it, but if his is special and unique, would like to try it.
Also, timing is everything. So do you melt your butter in advance or have the butter softened at room temp before you add to the mix? Just want to avoid cooking too long and making them hard to peel.
*Nevermind on the seasoning recipe: found it: Mr. B's creole spice recipe
Also, timing is everything. So do you melt your butter in advance or have the butter softened at room temp before you add to the mix? Just want to avoid cooking too long and making them hard to peel.
*Nevermind on the seasoning recipe: found it: Mr. B's creole spice recipe
quote:I won't be making as much as in the recipe, so will cut it to maybe a quarter of what's shown.
1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
This post was edited on 1/9/21 at 11:06 am
Posted on 1/9/21 at 11:02 am to HubbaBubba
I use regular ole Tony’s and it’s still plenty good.
I have the butter out and add it one tablespoon at a time on low heat and don’t add more until the one before is melted. But there’s wiggle room. You can add 2-3 at a time once it is looking rich. You just don’t want to be “cooking” it. I get it all melted pretty quickly.
I apparently haven’t snapped a photo of it since 2015. Some are missing heads here (maybe I bought shrimp that had been roughed up) but I usually do full head on.
I have the butter out and add it one tablespoon at a time on low heat and don’t add more until the one before is melted. But there’s wiggle room. You can add 2-3 at a time once it is looking rich. You just don’t want to be “cooking” it. I get it all melted pretty quickly.
I apparently haven’t snapped a photo of it since 2015. Some are missing heads here (maybe I bought shrimp that had been roughed up) but I usually do full head on.
Posted on 1/9/21 at 11:18 am to LouisianaLady
Last one's I made were using Pascale's Manale recipe. That recipe uses margarine instead of butter and adds a half cup white wine. This are my last couple of batches.
Posted on 1/9/21 at 11:44 am to HubbaBubba
I follow the Mr. B’s method of handling the butter, but use River Road bbq shrimp seasoning.
Posted on 1/9/21 at 11:55 am to HubbaBubba
That is one of the best improved techniques for bbq shrimp. It was developed by Gerard Maras as they were opening Mr. B’s. He thought traditional baked bbq shrimp was terrible and sought to make a better version. And he did.
Posted on 1/9/21 at 12:15 pm to HubbaBubba
Hell yes! Its great!
Posted on 1/9/21 at 12:23 pm to HubbaBubba
We just made it this past New Year's Eve. Excellent method.
Posted on 1/10/21 at 1:39 am to HubbaBubba
Manales were awful the last time I went there. Oily with no flavor. Never again.
Posted on 1/10/21 at 7:57 am to HubbaBubba
I had the Mr. B’s recipe, at the restaurant, several weeks ago. The consistency of the sauce was excellent. The flavor was very good. I prefer the seasoning and flavor of Paul Prudhomme’s recipe.
This post was edited on 1/10/21 at 8:26 am
Posted on 1/10/21 at 9:46 am to HubbaBubba
quote:
Is there a recipe for Mr. B's cajun spice?
I made BBQ Shrimp last week using Mr. B’s recipe. It was delicious. For the creole seasoning, I used LeBlanc’s CS as I find Tony’s too salty for some dishes.
Posted on 1/10/21 at 10:35 am to HubbaBubba
I know the downvote will rain but I make mine with peeled deviened shrimp so the masses can eat it wo the mess. Just cook them less time. It’s all about the sauce anyway. And def cheese the grits
Posted on 1/10/21 at 11:14 am to redfish99
I initially left shells for first batch. They were difficult to peel. Probably an execution issue on my end.
Second batch, I peeled shrimp but left tails on.
I didn’t notice a difference in flavor whatsoever between peeled and non-peeled. The peeled shrimp were much easier to consume.
I’ll be going head off and peeled shrimp from here on out for my family.
Second batch, I peeled shrimp but left tails on.
I didn’t notice a difference in flavor whatsoever between peeled and non-peeled. The peeled shrimp were much easier to consume.
I’ll be going head off and peeled shrimp from here on out for my family.
This post was edited on 1/10/21 at 11:15 am
Posted on 1/10/21 at 12:33 pm to Will Cover
There’s not much of a difference in taste if it’s just tails, but there’s a noticeable difference when comparing head-on or not because a ton of flavorful gunk comes out of the head when peeling.
That said, I like it just fine without too.
That said, I like it just fine without too.
Posted on 1/10/21 at 1:56 pm to HubbaBubba
Going to try this one soon
Posted on 1/10/21 at 2:18 pm to HubbaBubba
Found my pic of this recipe. I go 1 tbsp of butter at a time like the recipe says, and just regular Tony's. It's so damn good with fresh French bread.
This post was edited on 1/10/21 at 2:20 pm
Posted on 1/10/21 at 4:05 pm to HubbaBubba
I feel like rosemary should be in the recipe? Seems that ive had it with rosemary but maybe Im mistaken
Posted on 1/11/21 at 9:47 am to redfish99
quote:
I know the downvote will rain but I make mine with peeled deviened shrimp so the masses can eat it wo the mess
I leave the head and tail on and just peel the shell prior to cooking. The head adds flavor and the tail stays on for looks. These two are easy to remove when eating.
Posted on 1/11/21 at 10:55 am to jamiegla1
quote:
I feel like rosemary should be in the recipe? Seems that ive had it with rosemary but maybe Im mistaken
I usually make it with some rosemary and also spicy V8. I'll have to find my recipe but it's also baked about 20 min in oven.
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