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Started By
Message
Need help coming up with a shrimp recipe (play on New Orleans bbq shrimp) update page 1
Posted on 9/1/20 at 10:21 pm
Posted on 9/1/20 at 10:21 pm
(Update with pics on reply 17)
If you didn’t see my thread the other day, I bought some 4-ct prawns.
I want to do a play on New Orleans BBQ shrimp and grits (like I made a couple weeks ago)
What I’m thinking is instead of making my regular creamy cheese grits, I wanna do a garlic, ginger, and coconut creamy grits.
Sautée the ginger & garlic in butter, add 50/50 coconut milk and shrimp stock. I’m not sure what cheese (if any) would go good in the grits (I usually use smoked Gouda and parm in my grits).
As far as the New Orleans bbq shrimp, I may substitute soy (or some kind of Asian sauce) for the Worcestershire. Do the normal butter, lemon, etc.
I would also add a little sliced red chilies.
So, my questions:
1. - Does this even sound good?
2. - what cheese to go in grits?
3.- what Asian sauce to use in place of Worcestershire?
If you didn’t see my thread the other day, I bought some 4-ct prawns.
I want to do a play on New Orleans BBQ shrimp and grits (like I made a couple weeks ago)
What I’m thinking is instead of making my regular creamy cheese grits, I wanna do a garlic, ginger, and coconut creamy grits.
Sautée the ginger & garlic in butter, add 50/50 coconut milk and shrimp stock. I’m not sure what cheese (if any) would go good in the grits (I usually use smoked Gouda and parm in my grits).
As far as the New Orleans bbq shrimp, I may substitute soy (or some kind of Asian sauce) for the Worcestershire. Do the normal butter, lemon, etc.
I would also add a little sliced red chilies.
So, my questions:
1. - Does this even sound good?
2. - what cheese to go in grits?
3.- what Asian sauce to use in place of Worcestershire?
This post was edited on 9/3/20 at 1:58 pm
4
Posted on 9/1/20 at 10:26 pm to theantiquetiger
With coconut grits, I would be doing my shrimp as a curry type deal no question.
For the grits, I don’t know if I would put any cheese. Maybe feta? I would do fresh lime juice either over the entire finished plate, or into the finished grits.
For the grits, I don’t know if I would put any cheese. Maybe feta? I would do fresh lime juice either over the entire finished plate, or into the finished grits.
This post was edited on 9/1/20 at 10:29 pm
Posted on 9/1/20 at 10:26 pm to theantiquetiger
No
Creamy cheese like havarti or gutters
Fish sauce
Creamy cheese like havarti or gutters
Fish sauce
Posted on 9/1/20 at 10:36 pm to Rouge
quote:
No
What sounds off. I am truly asking, you won’t hurt my feelings. I’m just trying to come up with something different without over whelming the prawns.
You have any ideas besides the normal N.O. BBQ shrimp?
As far as your fish sauce answer, I thought about that, but that stuff is so salty, I could only use a small bit or the dish would be a salt bomb. It 1000x saltier than soy and Worcestershire.
This post was edited on 9/1/20 at 10:38 pm
Posted on 9/1/20 at 10:40 pm to LouisianaLady
quote:
curry
That crossed my mind as well in the bbq shrimp
Posted on 9/1/20 at 10:42 pm to theantiquetiger
I'd leave the cheese out and go with some Thai flavors. I like the concept.
Posted on 9/1/20 at 10:43 pm to theantiquetiger
quote:
You have any ideas besides the normal N.O. BBQ shrimp?
It’s very popular in Thai cuisine to steam or boil fish in a flavorful broth, so that’s the route I would go with the shrimp. I did one recently with coconut milk and lemon grass and fresh lime juice and cilantro. You really don’t need much else - def some fish sauce.
If you don’t want to do the sauce with coconut milk, you could do like a hot and sour type of broth.
They even sell boiled fish flavoring packets at the Asian store if you don’t want to run around getting stuff.
Posted on 9/1/20 at 10:48 pm to LouisianaLady
quote:
It’s very popular in Thai cuisine to steam or boil fish in a flavorful broth,
I wanna stick to the NO bbq shrimp style, just change up some of the flavors
Posted on 9/1/20 at 10:52 pm to theantiquetiger
I guess the first thing I need to do is make the grits, see if they are even worth a shite. I may make some tomorrow.
Then if that works, experiment with some regular shrimp for the bbq shrimp
Then if that works, experiment with some regular shrimp for the bbq shrimp
Posted on 9/1/20 at 11:04 pm to theantiquetiger
Fair enough. I just think the idea of sticks of butter and cheese combined with Asian flavors sounds.. questionable 
I think you could be onto something really interesting and cool if you were wanting to keep the idea of southern shrimp and grits, but with Asian flavors. Which is right on track for doing a thicker Thai or Indian type sauce for the shrimp.
I think you could be onto something really interesting and cool if you were wanting to keep the idea of southern shrimp and grits, but with Asian flavors. Which is right on track for doing a thicker Thai or Indian type sauce for the shrimp.
This post was edited on 9/1/20 at 11:06 pm
Posted on 9/1/20 at 11:14 pm to LouisianaLady
The grits should be easy and I think the ginger coconut grits might be pretty good. I just gotta make sure they don’t come out tasting like oatmeal because of the sweetness.
I just need a spicy flavor for the shrimp to counter the sweetness of the grits
I just need a spicy flavor for the shrimp to counter the sweetness of the grits
This post was edited on 9/1/20 at 11:26 pm
Posted on 9/1/20 at 11:52 pm to LouisianaLady
quote:
Fair enough. I just think the idea of sticks of butter and cheese combined with Asian flavors sounds.. questionable
I’m seeing this. I’m thinking just a little cheese to make the grits creamy.
As far as the butter, I could some kind of oil with the butter to cut it. Instead of olive oil, maybe a sesame oil.
Posted on 9/2/20 at 8:27 am to theantiquetiger
I follow an Emeril recipe for the BBQ shrimp. I then make my grits with gouda cheese, some corn and sliced jalapenos. Put them in the fridge a bit and form into patties. Then bake until slightly brown.
Posted on 9/2/20 at 10:13 am to Speckhound
quote:
I follow an Emeril recipe for the BBQ shrimp. I then make my grits with gouda cheese, some corn and sliced jalapenos. Put them in the fridge a bit and form into patties. Then bake until slightly brown.
I’m not making bbq shrimp, I want to make an Asian flavor bbq shrimp
Posted on 9/2/20 at 1:06 pm to theantiquetiger
I mean, at this point you should just wing it and let us know the results.
BBQ shrimp isn't some advanced recipe -- its salt (Worcestershire), fat (butter), and acid (lemon)...Like most recipes. So swap those out for Asian ingredients if you want.
As long as you don't go overboard, fish sauce and soy can both work for the salt. Lemon or lime still work fine for your acid. An Asian vinegar could possibly work.
I personally wouldn't oil being my fat, since BBQ shrimp is a LOT of butter normally. But here is where your coconut milk could work if you weren't putting it into the grits. Maybe could even still use butter? I can't decide without trying it.
BBQ shrimp isn't some advanced recipe -- its salt (Worcestershire), fat (butter), and acid (lemon)...Like most recipes. So swap those out for Asian ingredients if you want.
As long as you don't go overboard, fish sauce and soy can both work for the salt. Lemon or lime still work fine for your acid. An Asian vinegar could possibly work.
I personally wouldn't oil being my fat, since BBQ shrimp is a LOT of butter normally. But here is where your coconut milk could work if you weren't putting it into the grits. Maybe could even still use butter? I can't decide without trying it.
This post was edited on 9/2/20 at 1:12 pm
Posted on 9/2/20 at 2:27 pm to LouisianaLady
I just made the grits and they are awesome!!!!
Minced garlic, ginger, and shallot, sautéed in butter.
Equal parts coconut milk and shrimp stock.
Add Go Chu Jang
Bring broil, add grits
Salt pepper and I had to add a little sugar (teaspoon) because the coconut milk was not sweetened.
Minced garlic, ginger, and shallot, sautéed in butter.
Equal parts coconut milk and shrimp stock.
Add Go Chu Jang
Bring broil, add grits
Salt pepper and I had to add a little sugar (teaspoon) because the coconut milk was not sweetened.
This post was edited on 9/2/20 at 2:28 pm
Posted on 9/2/20 at 5:22 pm to theantiquetiger
Posted on 9/3/20 at 2:01 pm to theantiquetiger
Here is the final dish for the test recipe. I didn’t have any heads on shrimp, but the next tim I make it, it will have 4-ct prawns
Posted on 9/3/20 at 2:59 pm to theantiquetiger
Recipe (so far but may not change much)
Grits:
Minced garlic, ginger, and shallot
Grd pepper
Butter
50/50 coconut milk & shrimp stock
Go Chu Jang
Grits
-Melt butter, add minced ingredients, sautee few minutes
-add liquids
-add Go Chu Jang
-Bring to a boil
-add grits, constant stir until grits are done
Shrimp:
Butter
Sesame oil
Fish sauce
Soy sauce
Splash of coconut milk
Chopped Serrano pepper or some type of pepper
Chopped cilantro
Minced ginger, onion, garlic
Bean sprouts
Bay leaf
Sliced lemon
Grd pepper
Heads on, de-veined shrimp
-melt butter over med heat
-Add sesame oil
-Add minced ingredients, bay leaf, lemon, peppers, sprouts, cilantro
-Add fish sauce, soy sauce, coconut milk
-Bring to boil
-Add shrimp, cook 2 mins, turn over 2 more mins
-Cover and remove from heat for 10 mins
Grits:
Minced garlic, ginger, and shallot
Grd pepper
Butter
50/50 coconut milk & shrimp stock
Go Chu Jang
Grits
-Melt butter, add minced ingredients, sautee few minutes
-add liquids
-add Go Chu Jang
-Bring to a boil
-add grits, constant stir until grits are done
Shrimp:
Butter
Sesame oil
Fish sauce
Soy sauce
Splash of coconut milk
Chopped Serrano pepper or some type of pepper
Chopped cilantro
Minced ginger, onion, garlic
Bean sprouts
Bay leaf
Sliced lemon
Grd pepper
Heads on, de-veined shrimp
-melt butter over med heat
-Add sesame oil
-Add minced ingredients, bay leaf, lemon, peppers, sprouts, cilantro
-Add fish sauce, soy sauce, coconut milk
-Bring to boil
-Add shrimp, cook 2 mins, turn over 2 more mins
-Cover and remove from heat for 10 mins
This post was edited on 9/3/20 at 3:04 pm
Posted on 9/3/20 at 4:17 pm to theantiquetiger
That looks fantastic and really creative. More like shrimp and grits Asian style. I love the Asian flavors as well and do things like this with Indian and Mid East spices and influence as well.
My .02 cents would be to hold the cilantro and sprouts until a few min before serving- like in that final 5-10 min rest off the heat. Also consider putting the Sesame oil in at the end as it loses flavor on heat. Maybe hot Chili oil too. Sprinkle sesame seeds for garnish. Throw some chopped lemongrass when you saute the garlic and ginger.
Have you ever cooked with shrimp paste? I could see that in here as well.
My .02 cents would be to hold the cilantro and sprouts until a few min before serving- like in that final 5-10 min rest off the heat. Also consider putting the Sesame oil in at the end as it loses flavor on heat. Maybe hot Chili oil too. Sprinkle sesame seeds for garnish. Throw some chopped lemongrass when you saute the garlic and ginger.
Have you ever cooked with shrimp paste? I could see that in here as well.
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