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Message
Good side ideas for oven bbq shrimp
Posted on 4/19/20 at 12:51 pm
Posted on 4/19/20 at 12:51 pm
Thanks
7
Posted on 4/19/20 at 12:55 pm to Dale Doubak
Bread
Posted on 4/19/20 at 12:56 pm to Chipand2Putts
I know that I meant like a veggie or salad or something
Posted on 4/19/20 at 1:08 pm to Dale Doubak
Sensation Salad!
Holla if you want recipe
Holla if you want recipe
Posted on 4/19/20 at 1:18 pm to Dale Doubak
Steamed asparagus or artichokes. You can eat both with your hands since you're eating the shrimp with your hands already. Dip them in the sauce.
Posted on 4/19/20 at 1:50 pm to RichardCranium
Post the salad recipe please
Posted on 4/19/20 at 2:32 pm to Dale Doubak
Fresh cabbage cole slaw, mayo based with pickles
Posted on 4/19/20 at 2:34 pm to RichardCranium
yeah salad if anything.
the bread is the side dish for bbq shrimp
the bread is the side dish for bbq shrimp
Posted on 4/19/20 at 2:58 pm to notiger1997
Sensation Salad:
4 oz triangle Romano Cheese
1/3 cup olive oil
2/3 cup veg oil
2 large garlic cloves
green leaf lettuce
2 lemons
salt and Lots of fresh cracked pepper
cut romano triangle in half and roughly chop one half.
Put chopped half of romano and garlic in a blender and pulse until chopped. Add all oil and lemon Juice and blend until smooth. add salt and pepper to taste and mix. (i like a lot of pepper). shred remaining romano and set aside. Toss desired dressing into the green leaf lettuce and add shredded romano and toss.
4 oz triangle Romano Cheese
1/3 cup olive oil
2/3 cup veg oil
2 large garlic cloves
green leaf lettuce
2 lemons
salt and Lots of fresh cracked pepper
cut romano triangle in half and roughly chop one half.
Put chopped half of romano and garlic in a blender and pulse until chopped. Add all oil and lemon Juice and blend until smooth. add salt and pepper to taste and mix. (i like a lot of pepper). shred remaining romano and set aside. Toss desired dressing into the green leaf lettuce and add shredded romano and toss.
This post was edited on 4/19/20 at 3:00 pm
Posted on 4/19/20 at 2:59 pm to Dale Doubak
If you can get your hands on tiny, marble sized potatoes, boil some and serve as dippers alongside the bread. You can eat w fingers, which is why I also like the steamed asparagus suggestion. Something slightly astringent like a sliced vinegared cucumber salad would cut through the richness of the buttery shrimp.
Posted on 4/19/20 at 3:11 pm to Chipand2Putts
quote:
Bread
end thread. There is nothing else needed to serve with BBQ shrimp unless you need fillers, oh wait
Posted on 4/19/20 at 4:26 pm to RichardCranium
quote:
Sensation Salad: 4 oz triangle Romano Cheese 1/3 cup olive oil 2/3 cup veg oil 2 large garlic cloves green leaf lettuce 2 lemons salt and Lots of fresh cracked pepper
Why do I recall something like this that had sunflower seeds in it?
Posted on 4/19/20 at 4:32 pm to pecanridge
sliced almonds for sensation salad
This post was edited on 4/19/20 at 4:33 pm
Posted on 4/20/20 at 5:29 am to Dale Doubak
No such thing as oven bbq anything. Barbecue is a technique, not a sauce.
That technique can’t happen in an oven.
That technique can’t happen in an oven.
Posted on 4/20/20 at 6:00 am to sml71
BBQ’d Shrimp, true Louisiana style, is a dish that can be done in the oven.
Posted on 4/20/20 at 9:16 am to sml71
quote:
No such thing as oven bbq anything. Barbecue is a technique, not a sauce.
Posted on 4/20/20 at 9:33 am to LSUballs
Oven is a great way to do it. Hell its the only way I’ve ever done
Posted on 4/20/20 at 9:38 am to sml71
quote:
No such thing as oven bbq anything. Barbecue is a technique, not a sauce.
That technique can’t happen in an oven.
Could you share the technique for "BBQ Shrimp"?
Posted on 4/20/20 at 9:39 am to Dale Doubak
I did a big batch over the weekend. I modified Paul Prudhomme's recipe years ago to cook in the oven. It's a bit more convenient to do.
But, this weekend I did skillet and stove top. My sauce was more emulsified. It just produced a better dish...to me. But I'll likely still bake some going forward.
But, this weekend I did skillet and stove top. My sauce was more emulsified. It just produced a better dish...to me. But I'll likely still bake some going forward.
Posted on 4/20/20 at 9:47 am to Dale Doubak
One time I made a side of angel hair pasta and peeled the shrimp over the pasta. The juices dripped down into the pasta and formed a tasty little side dish as we ate shrimp.
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