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Barbecued Shrimp with River Road BBQ Shrimp Seasoning
Posted on 4/30/19 at 3:54 pm
Posted on 4/30/19 at 3:54 pm
Had the hankering for New Orleans style BBQ shrimp. Looked at a bunch of recipe calling for all kinds of stuff (heavy cream, beer, etc). My mom told me about this seasoning she bought at Rouses called River Road BBQ Shrimp Seasoning and said it was the truth. Momma was right.
2 sticks of butter, 3 Tbsp of Worcestershire sauce, 8 Tbsp of seasoning mix. Melted it down and tossed with some beautiful shrimp I bought at Rouses. Added lemon, parsley, and a little extra pepper and paprika.
Probably the best BBQ Shrimp I’ve ever had.
2 sticks of butter, 3 Tbsp of Worcestershire sauce, 8 Tbsp of seasoning mix. Melted it down and tossed with some beautiful shrimp I bought at Rouses. Added lemon, parsley, and a little extra pepper and paprika.
Probably the best BBQ Shrimp I’ve ever had.
12
Posted on 4/30/19 at 3:56 pm to LSUZombie
can't let my meme go to waste now! 
Posted on 4/30/19 at 3:57 pm to LSUZombie
your presentation is awesome
Posted on 4/30/19 at 3:58 pm to LSUZombie
It really is an excellent seasoning mix to use. I use a PP recipe from Prudhomme's La Kitchen, but this stuff is excellent.
Posted on 4/30/19 at 4:09 pm to LSUZombie
Looks great!
And that's just stupid to put heavy cream or beer in a barbecue shrimp sauce. I've seen white wine in a recipe, that's one thing. You're using STICKS of butter. No need to make it richer.
And that's just stupid to put heavy cream or beer in a barbecue shrimp sauce. I've seen white wine in a recipe, that's one thing. You're using STICKS of butter. No need to make it richer.
Posted on 4/30/19 at 4:20 pm to LSUZombie
That seasoning is great. Even though it's made by Bolner's Fiesta out of San Antonio, I can't find the River Road line of seasonings here in Houston. But I've brought a bunch of it over with me from New Orleans.
This post was edited on 4/30/19 at 4:22 pm
Posted on 4/30/19 at 4:36 pm to LSUZombie
Are they baked?
Posted on 4/30/19 at 5:00 pm to Gris Gris
Yes. Baked at 350 for 20 minutes. Couldn’t get any easier.
Posted on 4/30/19 at 5:07 pm to Gris Gris
quote:
Are they baked?
I know a whole lot of people that do their BBQ shrimp this way and prefer it this way. I live with one of those people. But I do the stovetop method because I want it to look like this, with the really thick rich sauce. I don't like the clear-ish melted butter style.
Posted on 4/30/19 at 5:21 pm to LSUZombie
Looks good Z, nice job.
Posted on 4/30/19 at 6:14 pm to LouisianaLady
What’s your recipe for the stove top method?
Posted on 4/30/19 at 7:31 pm to busbeepbeep
quote:
Bolner's Fiesta out of San Antonio
Great spot
Posted on 4/30/19 at 8:15 pm to LSUZombie
I just use the Mr. B's Bistro recipe posted on their website.
I'd have to guess the silkiness comes from their insistence on adding the butter a couple pats at a time until dissolved each time, and over low heat. Kinda like when you add butter to a pasta sauce or pan sauce you've already removed from heat, rather than putting it in during cooking.
I'd have to guess the silkiness comes from their insistence on adding the butter a couple pats at a time until dissolved each time, and over low heat. Kinda like when you add butter to a pasta sauce or pan sauce you've already removed from heat, rather than putting it in during cooking.
This post was edited on 4/30/19 at 8:17 pm
Posted on 4/30/19 at 8:49 pm to LouisianaLady
I love that recipe. I add a touch of clove though. And yes, add more butter when you cut the fire.
Posted on 5/1/19 at 12:42 am to LouisianaLady
I vary with methods and recipes, though I lean toward oven baked.
Posted on 5/1/19 at 1:34 am to LSUZombie
How did you get the photo to look like a pic from a 1960's Betty Crocker cookbook?
Posted on 5/1/19 at 4:42 am to LSUZombie
Those look great.
Eta: saw your time and temp. My uncle has been cooking them like this my whole life. Only thing he changes up is to shorten that 350 bake time and broil for 2 minutes or so at the end.
Eta: saw your time and temp. My uncle has been cooking them like this my whole life. Only thing he changes up is to shorten that 350 bake time and broil for 2 minutes or so at the end.
This post was edited on 5/1/19 at 4:44 am
Posted on 5/1/19 at 10:34 am to Degas
quote:
How did you get the photo to look like a pic from a 1960's Betty Crocker cookbook?
iPhone and just the right Instagram filter is my secret
Posted on 5/1/19 at 10:35 am to Jones
quote:
My uncle has been cooking them like this my whole life. Only thing he changes up is to shorten that 350 bake time and broil for 2 minutes or so at the end.
I like that idea. Will definitely try that next time.
Posted on 5/1/19 at 12:02 pm to LSUZombie
I've been using Louisiana brand for a while. Delish. Package says cook for 25 minutes. I do 7.
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