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Message
re: NOLA BBQ shrimp recipes
Posted on 10/2/25 at 1:37 pm to HeyCap
Posted on 10/2/25 at 1:37 pm to HeyCap
quote:
Doesn't say now does it? I would either enjoy it while cooking or add it towards the end but soon enough to burn the alcohol off. Your choice. Either way I bet you the dish is delicious.
I think that beer is in the bbq shrimp dishes I’ve enjoyed a little more than without.
1
Posted on 10/2/25 at 2:16 pm to BilbeauTBaggins
However much butter you need quadruple it
Posted on 10/2/25 at 2:32 pm to Havoc
quote:
I think that beer is in the bbq shrimp dishes I’ve enjoyed a little more than without.
I've found you want to use either a darker lager or brown ale. Even if you don't ilke driking Abita Amber, it seems to work pretty well for this.
Posted on 10/2/25 at 3:55 pm to HeyCap
Pretty sure Chef Paul would not have written a recipe calling for someone else's store-bought seasoning blend ...
Posted on 10/2/25 at 3:59 pm to No Disrespect But
I put the Prudhomme recipe in The Recipe Book thread years ago. His seasoning ingredients are listed .
Posted on 10/2/25 at 5:45 pm to Fun Bunch
quote:same for black pepper
However much butter you need quadruple it
Posted on 10/2/25 at 9:10 pm to BilbeauTBaggins
I really miss Stella!
Posted on 10/3/25 at 1:58 pm to BilbeauTBaggins
I use this and the directions on the back. AMAZING. Leave shrimp with all the heads and shells
Posted on 10/3/25 at 2:12 pm to trident
That's the best pre-mix I've used.
Add a littlke brown sugar to it (or any recipe) for a sweet hint to go along with the spice.
Add a littlke brown sugar to it (or any recipe) for a sweet hint to go along with the spice.
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