re: BBQ Shrimp

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Because they don't do bbq shrimp very well.

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All they did was invent the dish.

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Well, apparently they were doing something different when they invented it.

All I needed was one single time to try it firsthand.

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I think they must be doing something different, as well. I used to go there, regularly, for the bbq shrimp, way back when. I went about a year ago. No flavor, horribly oily. The shrimp were beautiful and cooked perfectly. I ate 2. Too oily and bland to bother with the rest. Sadly, the sauce wasn't acceptable for dipping. I was very disappointed.

This purports to be the recipe. Mine tasted like unseasoned olive oil.

LINK

No wonder they taste oily.

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Exactly, but I don't recall them being oily years ago. The oysters rock were very good, there, though.

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Nothing wrong with your recollection. PM used to have very good BBQ shrimp, but the last couple of times I gave them a shot, I was terribly disappointed.

BBQ Shrimp

****Ingredients are per each serving

8-12 FRESH jumbo shrimp - Heads on.
DO NOT REMOVE THE HEADS ... they add alot of depth to the sauce.heads can be removed before serving.

1-1/2 stick cold unsalted butter -cut in cubes
3 tsp course ground black pepper
2 tsp Cajun seasoning
5 tbl lea and parrians
3 tbl chopped garlic
6 table spoons water of seafood stock
Juice of one lemon
1/2tsp cayenne
1/2 tsp paprika
3 bay leaves
1 tbl chopped chives
1/4-cup heavy cream

* Cut the whiskers of the shrimp- keeps them from getting tangled
* In a sauté pan put half a stick of butter and sauté garlic over medium/high heat
* Add all ingredients except remaining butter, lemon juice and shrimp
*When ingredients are combine add shrimp tossing until well coated and shrimp turn pink (cooked)
* Remove shrimp into colander reserving liquid in pan
*Turn heat to medium/low and add remaining butter a little at a time, stirring constantly. When butter is melted continue to stir and reduce liquid until it thickens and becomes very smooth.
*Add lemon juice and cook for 1 minute
*Add cream while stirring constantly for 3 minutes

Place shrimp in a dish and pour sauce over shrimp.

Serve with French bread for dipping

Multiply ingredients for each serving

I'm living up in Alabama and have over 10 lbs. of shrimp frozen (shells on, heads off). Can I still do this without the heads and leave the shells on, or do you recommend I just peel the shrimp ahead of time?

What am I losing by not having the heads? Can I make up for it with shrimp stock that I made and froze when I deheaded the shrimp and froze them?

Thanks! I've never made it before, but after having some on a recent visit to New Orleans, I was determined to do it with this batch of shrimp. These look like great recipes.

What size are your shrimp? That makes a difference as well.

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What size are your shrimp? That makes a difference as well.

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Mediums. I don't know the count size.

i live big shrimp for bbq only..

cream in bbq shrimp? really?



this thread got in my dome all day yesterday.....i am in north louisiana for the weekend.....drove to monroe last night for the waterfront grills bbq shrimp poboy. craving complete.