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N'Awlins BBQ Shrimp

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Village Idiot
Village Idiot Posts: 6,959
edited November -1 in EggHead Forum
Spicy ! Tasty !

nobbqshrimp2.jpg

nobbqshrimp.jpg

http://www.ralphbrennancookbook.com/pdf/bbqshrimp.pdf
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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  • Spring Chicken
    Spring Chicken Posts: 10,255
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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
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  • Little Steven
    Little Steven Posts: 28,817
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    Gary,

    I have had bbq shrimp at Pascal's Manale and that looks every bit as good

    Steve

    Steve 

    Caledon, ON

     

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  • Village Idiot
    Village Idiot Posts: 6,959
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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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  • Village Idiot
    Village Idiot Posts: 6,959
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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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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Gary ... Looks delicious!
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  • Hoss
    Hoss Posts: 14,600
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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! :whistle:
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  • Village Idiot
    Village Idiot Posts: 6,959
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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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  • Smokinb
    Smokinb Posts: 103
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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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  • Village Idiot
    Village Idiot Posts: 6,959
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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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  • LDD
    LDD Posts: 1,225
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    that looks top shelf right there!
    context is important :)
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  • QPete
    QPete Posts: 32
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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.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    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


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  • Village Idiot
    Village Idiot Posts: 6,959
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    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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  • Griffin
    Griffin Posts: 8,200
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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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  • Village Idiot
    Village Idiot Posts: 6,959
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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


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  • Egg Juju
    Egg Juju Posts: 658
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    Definitely a keeper recipe!! They look delicious.
    Large and Small BGE * www.quelfood.com
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  • Griffin
    Griffin Posts: 8,200
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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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  • Village Idiot
    Village Idiot Posts: 6,959
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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


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  • Village Idiot
    Village Idiot Posts: 6,959
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    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


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  • Photo Egg
    Photo Egg Posts: 12,110
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    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,
    Darian

    Galveston Texas
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Thanks Darian. I'll cook it again, when my cholesterol goes down. :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • vohsmk
    vohsmk Posts: 40
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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
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Thanks, Dale. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
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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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  • vohsmk
    vohsmk Posts: 40
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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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  • rcone
    rcone Posts: 219
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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 Griddle  

    Milwaukee, Wisconsin 
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  • vohsmk
    vohsmk Posts: 40
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    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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  • Village Idiot
    Village Idiot Posts: 6,959
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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


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  • boston_stoker
    boston_stoker Posts: 794
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    Dem Brennan's sure know how to fix some good food!
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