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Message
Cajun BBQ Shrimp
Posted on 10/22/09 at 8:19 pm
Posted on 10/22/09 at 8:19 pm
Does anyone know of a good recipe for some Cajun BBQ Shrimp? Thanks for the input!
Posted on 10/22/09 at 8:22 pm to tigernhogland
Not the traditional BBD shrimp because the addition of the cream.
Very Rich sauce...
French bread is a must for dipping
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 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
Very Rich sauce...
French bread is a must for dipping
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 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
Posted on 10/22/09 at 8:34 pm to Kajungee
i always use the recipe from Paul prudhomme's first cookbook......couldnt find a link to the original recipe though...
Posted on 10/22/09 at 8:37 pm to tigernhogland
Martini has a simple and easy recipe, probably posted somewhere. Mainly worcestershire, black pepper and butter.. lots and lots of each.. Tis good though..
Posted on 10/22/09 at 8:46 pm to mouton
quote:+1 but I add some brown sugar to it for a hot-sweet combo.
i always use the recipe from Paul prudhomme's first cookbook
Posted on 10/22/09 at 9:03 pm to tigernhogland
Posted on 10/22/09 at 9:06 pm to Kajungee
kajun....that recipe sounds similar to the bbq shrimp at Chimes...
Posted on 10/22/09 at 9:07 pm to tigernhogland
Yeh go buy the packet of BBQ Shrimp seasoning and follow the directions. Get extra bread for sopping purposes
Posted on 10/23/09 at 8:09 am to tigernhogland
2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't whine. DO NOT use margarine! Real butter only.)
2 tablespoons Creole seasoning, to taste; OR
2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 tablespoons chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5 - 10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 - 4 tablespoons chopped parsley
2 teaspoons fresh-squeezed lemon juice
4 pounds shrimp, heads and shells on
[This feeds 8-10 people, BTW ... cut it in half if you need to.]
Melt a stick of the butter in a skillet. Saute the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.
Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice.
Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes.
Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da sauce!
Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this is a special treat. Don't eat this all the time if you want to live. But hey, every now and again ... LIVE!
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