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N'Awlins BBQ Shrimp
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Village Idiot
Posts: 6,959
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Dripping Springs, Texas.
Just west of Austintatious
Comments
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Man... There's enough butter in those to kill a person pleasurably.
They are delicious. Judy makes 'em that way.
Spring "Gotta Die Sometime Someway" Chicken
Spring Texas USA -
Gary,
I have had bbq shrimp at Pascal's Manale and that looks every bit as good
SteveSteve
Caledon, ON
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But Leroy, it's unsalted butter so your BP shouldn't go up much. I consider this health food. :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks, buddy. I put the link to the recipe in my post, so go for it.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Gary ... Looks delicious!
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OH MY GOOODNESS! That's the way you do it!Heads-n-all! Only thing missing is that lovely juice for soppin the bread in. I saw it in the skillet,but not in the bowl. :laugh: Maybe you sopped and ate it first!
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Yeah, there was soppin juice, but not as much as I'd like. Usually, I double the recipe for sauces, but in this case, OMG, that would be 1/2 pound of butter. :ohmy:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I always peel and devein my shrimp for my BBQ shrimp recipe. Used miller lite, instead of dark beer. Triple garlic. Yum.
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I always try to follow the recipe exactly when first making a new dish. Then, I'll tweak it.
The heads-on, non peeled shrimp were called for in this recipe, so that's what I did. It did add to the gooey, sloppy experience that appealed to my base primeval instincts (ripping the shells apart and sucking the juice, while the excess drooled down my chin), but I may also peel the shrimp next time before cooking.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
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Next time, if you try pealed and headless, you definatelly will be able to tell the difference.
The shells and the head is what provides the base for the sauce.
Here in Tampa is not easy to find heads-on-shrimp on a regular basis. When I find them this is the first dish I fix. -
From one who sucks the head of the crawfish, I bet you're right. That's where the spiciness is.
Head-on shrimp is fairly hard to come by here also, so I grab them up when I see them. The Asian markets have them, but I only buy Gulf shrimp.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Thanks, LDD. I'll definitely do it again, and the process is really easy.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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:woohoo: Wow! Now that is what I am talking about. That looks amazing. Blows away the shrimp I did last night. Will be printing out that recipe for the near future.
Funny...we were talking about Pascale's last night and BBQ shrimp while we ate our "healthier" version of shrimp.
Great job! Wow!Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Jason,
It was Hungry Celeste's reply to your thread yesterday that caused me to do it. I used a recipe I bookmarked a long time ago, but I'm sure her's is quite good too.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1103074&catid=1__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Definitely a keeper recipe!! They look delicious.Large and Small BGE * www.quelfood.com
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Gary,
That's the one I would have picked out, but the Wife and the Mom wanted it to be a healthy meal and not all that butter. I'm jealous.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin wrote:and not all that butter.
Tell them it's Cajun yogurt. :laugh: :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious -
CC,
You might have trouble finding head-on shrimp in Loneyville. Qpete convinced me that it's necessary for the sauce.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Gary,
That is a great looking meal.
I made a similar batch at the Texas Eggfest several years ago. Did not look as good as yours.
It was also 105 degrees so we could have cooked them on the rocks. :laugh:Thank you,DarianGalveston Texas -
Thanks Darian. I'll cook it again, when my cholesterol goes down. :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Here is my recipe for Pasqualmonales Shrimp
This was in Southern Living magazine about 10 years ago. I've not tried this yet on the grill but I can tell you its delicious so I imagine it would be even better on the egg. I do leave the shrimp unpeeled but don't include the heads like they do at Pasqualmonales. I always serve with French Bread for dipping!
4lbs of unpeeled shrimp
½ c butter
½ c olive oil
¼ c chili sauce
¼ c worchestshire sauce
2 lemons sliced
4 garlic cloves chopped
2 T creole seasoning
2 T lemon juice
1 T chopped parsley
1 tsp paprika
1 tsp oregano
½ tsp hot sauce
1 tsp red pepper
Cook at 400
For 20 minutes turning once
As shrimp marinades, turn ever ½ hours -
Thanks, Dale.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Lots of the same ingredients, plus a few more. Bet it's good !__________________________________________Dripping Springs, Texas.Just west of Austintatious
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It is good! I think marinading for a couple of hours lets all the sauces soak into the shrimp and its awesome. I serve it as an appetizer for a crowd and usually double the recipe.
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What constitutes "creole seasoning"? Any good recommendations for a good premix?
Steve"Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin -
I use mostly Chef Prudhomme Creole Seasoning or Cajun Choice Creole Seasoning. Either one will do the trick. There are alot out there on the market so any Creole Seasoning will do!
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Like Marjorie said, there are lots of store brands out there. I have Slap Ya Mamma and Zatarain's, but mostly I make my own using this recipe.
http://www.nolacuisine.com/2005/07/22/creole-seasoning-recipe/ .
Some of the store bought ones can be overpowering.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Dem Brennan's sure know how to fix some good food!
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