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Started By
Message
NOLA Dish...BBQ’d Shrimp . Bring Tips and Recipes
Posted on 6/21/18 at 8:28 pm
Posted on 6/21/18 at 8:28 pm
Mine ain’t bad.
9
Posted on 6/21/18 at 8:30 pm to OTIS2
I don’t think you need any tips. 
Posted on 6/21/18 at 8:32 pm to TH03
I ain’t ashamed...I don’t. My sauce is scrumptious.
Posted on 6/21/18 at 8:35 pm to OTIS2
Looks yummy....I like big branches of rosemary, plenty of black pepper, and beaucoup sliced lemon in mine.
Posted on 6/21/18 at 8:37 pm to OTIS2
Too opaque for my liking. Good effort, nonetheless.
Posted on 6/21/18 at 8:39 pm to Paul Allen
Mr B’s which most here consider the best recipe
OP
Basically identical opaqueness.
Posted on 6/21/18 at 8:42 pm to hungryone
I minced the fresh rosemary. The oregano I left on the stem.
This post was edited on 6/21/18 at 8:52 pm
Posted on 6/21/18 at 8:42 pm to Paul Allen
Shoo...leave.
Posted on 6/21/18 at 8:44 pm to OTIS2
Looks great Otis. I need to fire up some BBQ soon myself.
Posted on 6/21/18 at 10:56 pm to OTIS2
Can't tell from the pics, but I always split the shells down the spine and rub a little seasoning in there before cooking.
Posted on 6/21/18 at 11:07 pm to fightin tigers
No...I didn’t do that.
Posted on 6/22/18 at 12:32 am to OTIS2
Otis, you posted pictures! I’m so excited!!! Post more! This is a monumental occasion!!!
This post was edited on 6/22/18 at 9:43 am
Posted on 6/22/18 at 9:00 am to OTIS2
Those look awesome. I like to do mine in the oven on broil. Make your sauce on stove top then pour over single layer of shrimp in a large pan. Flip half way through.
Posted on 6/22/18 at 9:05 am to TH03
Just a little factoid that may not interest anyone.
The Mr. B's version of BBQ shrimp which changed it from an oven baked dish to a pan sauce was developed by Gerard Maras, who may be one of the most important chefs to ever work in New Orleans. It is a genius adaption of taking a dish's flavor profile and making it better. The key is really shaking that pan as the butter emulsifies into the shrimp head fat and lemon sauce.
The Mr. B's version of BBQ shrimp which changed it from an oven baked dish to a pan sauce was developed by Gerard Maras, who may be one of the most important chefs to ever work in New Orleans. It is a genius adaption of taking a dish's flavor profile and making it better. The key is really shaking that pan as the butter emulsifies into the shrimp head fat and lemon sauce.
Posted on 6/22/18 at 9:12 am to OTIS2
Those look great.
Motorboat has a good recipe. It never disappoints.
Motorboat has a good recipe. It never disappoints.
Posted on 6/22/18 at 9:16 am to BlackenedOut
quote:
The Mr. B's version of BBQ shrimp which changed it from an oven baked dish to a pan sauce was developed by Gerard Maras, who may be one of the most important chefs to ever work in New Orleans. It is a genius adaption of taking a dish's flavor profile and making it better. The key is really shaking that pan as the butter emulsifies into the shrimp head fat and lemon sauce.
Emeril's does something similar
Posted on 6/22/18 at 9:17 am to t00f
Yeah and guess where he learned it?
Posted on 6/22/18 at 9:18 am to BlackenedOut
Prudhomme or LeRuth?
Posted on 6/22/18 at 9:19 am to Y.A. Tittle
No from Maras. Emeril and he came up together through the ranks at Commanders.
Posted on 6/22/18 at 9:39 am to BlackenedOut
quote:
Yeah and guess where he learned it?
I have seen Emeril do the pan version of BBQ shrimp for awhile. Was unsure it's origin.
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