NOLA BBQ shrimp

buzd504

NDG said:

I got some Frozen Farm Raised White Shrimp (deveined, tails on) in a bowl of water thawing out in my fridge.  Obviously my seafood is not the best here . . . but  I am very anxious to try this recipe out.   

Think I will get decent results or should I just wait until I can find Fresh Gulf shrimp and do this the right way?

 

It will be OK because butter and pepper, but it will be no where near the actual dish.  Frozen shrimp are going to have kind of a strange consistency and you won't get as much shrimp flavor without the heads and with less shell (presumably, since they are deveined).

I'd wait, but then again, I have excellent access to fresh shrimp all the time, so YMMV.

KiterTodd

NDG said:

I got some Frozen Farm Raised White Shrimp (deveined, tails on) in a bowl of water thawing out in my fridge.  Obviously my seafood is not the best here . . . but  I am very anxious to try this recipe out.   

Think I will get decent results or should I just wait until I can find Fresh Gulf shrimp and do this the right way?

 

What else are you going to do?  Steam them?!?!  BOOOOORING! 
Throw them on the egg!!!!

It may not taste the same as the original, but it'll still be awesome.  After all, you cooked on the egg!  The experience alone will be fun even if you just end up with peppered styrofoam.

Look at the video posted earlier in this thread.  In there the restaurant shows how to do it with cleaned shrimp and whole shrimp.  Enjoy and let us know how it is!

PNWFoodie

@NDG Just my opinion, but I'd go ahead and do it. Will it be as good and authentic as the original? No. Will it still be yummy? Of course! Scampi isn't usually cooked in the shell and it's yummy, so this should be, too.

NDG

@PNWFoodie . . I ended up making it because I found a nice can of Stock (Bar Harbor Seafood Stock from Maine) in my pantry.  Sauce was so goooood - My wife and I ate A FULL LOAF of French Bread with this . . I just couldnt stop myself.

I followed Mr B's Barbecued Shrimp recipe except I added about 3/4 cup of white wine and 3/4 cup of Seafood Stock in the beginning - then let it all simmer/thicken for about 30 mins before adding the shrimp.  Also, I added about 3 tbs of Creole Seasoning instead of just 1 tbs.  Next I will try with fresh gulf shrimp and take it to the next level.  Thanks to everyone for introducing me to a New Orleans classic.

PNWFoodie

I am still dreaming of this recipe...even if it's only for dipping the bread into the sauce.

NDG

Found some big beautiful gulf shrimp so we made small batch of Mrs B’s BBQ shrimp (with slight mods)last night.  Served it over angel hair.  It don’t get much better.

RRog17

We do this one all the time. It’s very simple and amazing. 

wps456

This is the recipe that we use, it's very easy and very good. I use the blackened shrimp magic. I also leave out the beer (kids) but add a little extra shrimp stock.
https://www.magicseasoningblends.com/recipes/barbecued-shrimp/