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Started By
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re: Who has a good recipe for BBQ shrimp?
Posted on 4/21/23 at 6:13 pm to NOLATiger71
Posted on 4/21/23 at 6:13 pm to NOLATiger71
Be cool if somebody posted his recipe because I keep getting "Site Can't Be Reached" 
I might have to try Guy's mix though. It looked good.
I might have to try Guy's mix though. It looked good.
1
Posted on 4/21/23 at 7:00 pm to GeauxTigers0107
quote:
Site Can't Be Reached"
That's weird. That page works if you go through Google search "Mr bs bbq shrimp", but not if you click from here.
quote:
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Posted on 4/21/23 at 7:14 pm to Lambdatiger1989
quote:
Pascal Manales fan
^^^
This
Posted on 4/21/23 at 7:27 pm to otowntiger
Tavolatim's recipe in the stickied TD recipe thread is the one I use.
Posted on 4/21/23 at 7:48 pm to otowntiger
Original PM recipe from back in the day called for lots of butter and black pepper. My godfathers best friend was the head maitre d’ forever. Recipe was obviously modified over time
Posted on 4/21/23 at 8:13 pm to Havoc
Thanks that looks really good- but unfortunately it will have to be super good to worth $25/jar to have it shipped to me here in Orlando. Just curious- how much does he sell it for when bought in person?
Posted on 4/22/23 at 11:33 am to Got Blaze
quote:
Recipe was obviously modified over time
When I lived in New Orleans, we ate there pretty frequently and the bbq shrimp were delicious. I recall the "rumored recipe" was just as you say. I can't recall the salt or whether worcestershire sauce was involved. We made them at home and always called the method the PM's recipe.
When I last ate at PM's, I received a bowl or gorgeous shrimp swimming in oil with a few flecks of seasoning, the flavor of which was undetectable. I think I ate one and left the rest. It was so very disappointing.
I haven't made the "black pepper" version in years, but I remember it being so good. Do you add anything else other than what's in the photos?
Posted on 4/22/23 at 11:45 am to Gris Gris
quote:
When I last ate at PM's, I received a bowl or gorgeous shrimp swimming in oil with a few flecks of seasoning, the flavor of which was undetectable. I think I ate one and left the rest. It was so very disappointing.
Ya know, I popped in this week and this kinda matches up with what we experienced. A little black pepper flavor, but pretty mild overall.
We've made the Mr. B's recipe at home a few times and it is significantly more flavorful.
Posted on 4/22/23 at 2:28 pm to NOLATiger71
Since one great poster is no longer around to post this, I'll post for him. From the Recipe Collectin:
Kajungee's BBQ Shrimp
DO NOT REMOVE THE HEADS ... they add alot of depth to the sauce.heads can be removed before serving.
8 to 12 FRESH jumbo shrimp - Heads on.
1 1/2 stick cold unsalted butter -cut in cubes
3 tsp course ground black pepper
2 tsp Cajun seasoning
5 Tbs lea and parrians
3 Tbs chopped garlic
6 Tbs water or seafood stock
Juice of one lemon
1/2 tsp cayenne
1/2 tsp paprika
3 bay leaves
1 Tbs 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
Kajungee's BBQ Shrimp
DO NOT REMOVE THE HEADS ... they add alot of depth to the sauce.heads can be removed before serving.
8 to 12 FRESH jumbo shrimp - Heads on.
1 1/2 stick cold unsalted butter -cut in cubes
3 tsp course ground black pepper
2 tsp Cajun seasoning
5 Tbs lea and parrians
3 Tbs chopped garlic
6 Tbs water or seafood stock
Juice of one lemon
1/2 tsp cayenne
1/2 tsp paprika
3 bay leaves
1 Tbs 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 4/22/23 at 4:17 pm to otowntiger
quote:
Thanks that looks really good- but unfortunately it will have to be super good to worth $25/jar to have it shipped to me here in Orlando. Just curious- how much does he sell it for when bought in person?
I’ll try to recall, hate to quote too high or low. I recall thinking it sounded kinda high until Guy explained a jar makes several servings and keeps for a long time.
After first trying it late fall last year I decided to get a big jar for my parents for Christmas. Last minute, of course, I was scrambling and he invited me to swing by his home to pick it up. Really cool guy, wife too. He’s just enjoying his thing and putting out great cooking things. I hope he expands to other things.
Posted on 4/22/23 at 4:37 pm to otowntiger
Posted on 4/22/23 at 9:19 pm to Gris Gris
quote:
Do you add anything else other than what's in the photos?
Only ingredients in those pics : salted butter and fine black pepper.
I grew up in Metairie and my mom made her version of BBQ shrimp the same way but added Worcestershire. Of course we always had a loaf of fresh French bread to soak up the delicious sauce.
Here’s a BBQ shrimp dish I made several years ago and duplicated my mom’s recipe and added green onions
This post was edited on 4/23/23 at 3:32 pm
Posted on 4/22/23 at 11:50 pm to Got Blaze
Beautiful. Thank you.
Posted on 4/23/23 at 11:37 am to LouisianaLady
I second Mr B’s being the best out there.
I bib up for that shite. Plus the French bread they put out. Perfect for soppin up that saucy base.
I bib up for that shite. Plus the French bread they put out. Perfect for soppin up that saucy base.
Posted on 4/23/23 at 6:02 pm to Raoul Stimulato
Had a few shrimp left over from the weekend. Doctored up the Louisiana seasoning packet. Just sort of low heat poached them in the sauce for about 15-20 minutes. . Did not bake them. They're good.
Posted on 4/23/23 at 6:40 pm to LSUballs
Those look delicious!
Tell me how you doctored them.
Tell me how you doctored them.
Posted on 4/23/23 at 8:43 pm to LSUballs
Balls …. Looks very good, but where are the crawfish heads ? That gives all the flavor
Edit: thx GG.. yes “Shrimp heads”
I had boiled crawfish for dinner and that was on my brain
Edit: thx GG.. yes “Shrimp heads”
I had boiled crawfish for dinner and that was on my brain
This post was edited on 4/23/23 at 9:25 pm
Posted on 4/23/23 at 9:04 pm to Got Blaze
quote:
crawfish heads
You mean shrimp heads?
I can’t always get head on shrimp, but I can make them taste darn good without the heads. I’d prefer head on, but that’s not all the flavor in my humble opinion.
Posted on 4/24/23 at 6:17 am to Got Blaze
quote:
Looks very good, but where are the crawfish head
Now that would be a sight. These shrimp weren't bought with the intent to make bbq shrimp. They were what was left of a sack that we made seafood pasta with this weekend. I just made bbq shrimp with what was left because of this thread. Gris, used the LA bbq shrimp packet, added 2 sticks of butter, Lea &Perrins, and lemon. I did not bake them in the sauce, as the packet calls for. Just low heat simmered them Good flavor and they peeled easy.
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