BBQ Shrimp
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Cooking Notes
Mark
Don't forget minced garlic. –recommendation from a N.O. native whose dad made BBQ shrimp regularly.
Patrick McNamara, NewOrleans
I know you said no recipes, but please! Are there no limits? Cream? In BBQ shrimp? I don't think so. Both Pascal and Manale are turning over in their graves. As is Paul Prudhomme in his. What's next? Ice cream on a hot dog?
Kathy Spurlock
We just make it in an iron skillet. No need for the oven!
Barbara P
I travel to New Orleans a lot and make BBQ shrimp as often as possible. Make your sauce, turn the heat down and let your shrimp cook slowly right in the sauce on the stove. Easy! If you use cream add at the end. Also cayenne is the traditional heat in this but if you like just use your favorite Louisiana seasoning. Perfect blend of seasoning and not too salty. Fresh thyme and lemon is key to elevating this dish. Lesse le bon temps rouler!
Mcmcpeak
For an idea of measurements (if any are needed) see Mark Bittman's New Orleans Barbecue Shrimp in this NYT collection. I made it last night and I think I'll make it again and again and again.
Brian
This is one of my favorite dishes. I start with 2 lbs of peeled shrimp. I chop about 4-5 large cloves cloves of garlic (double that with small cloves), some kosher salt, half a stick of butter, some cayenne and/or red pepper flakes and a generous dousing of Worcestershire sauce. That is the starting point. Sometimes more butter, often more garlic. Sometimes shallots, onions or scallions. I put everything but the butter in bowl and mix it then pan cook in butter. Good stuff!
Louise
I understand no recipe but what on earth is butter-mounted Worcestershire sauce?
Christopher Foley
2 lbs head on shrimp 3/4 lb butter sliced into tables spoons 2t cracked black pepper 2t ground black pepper 1/4 C Worcestershire Sauce 1 t fresh Thyme Pinch Cayenne 4 cloves garlic minced 4 Bay leaves Baguette for dipping In a large sauté pan with lid, sauté the garlic in 3 T of butter until fragrant then add all but the shrimp and butter. Once this sauce is combined and boiling on med high heat add the shrimp and cook alternating stirring and covering until pink.Lower heat Incorpor. Butter
KIm
Delicious. Be prepared to use LOTS of good quality, very cold butter when making the sauce. A heavy dash of heavy cream melds the dish perfectly. Baking the shrimp adds a level of flavor lost when they're boiled or cooked in the sauce.
PAE
I have been making this for over 35 years. I love it and guests always slurp it up. I have never peeled the shrimp because I am lazy and it is a roll-up- your -sleeves kind of dinner anyway. Also, I think leaving the shrimp in the shells makes them tastier and more moist. Most important thing....don't over cook the shrimp....it is easy to do....Cooking time depends on the size of the shrimp and whether you leave the shells on.
Harpswellen
Are these shrimp peeled first?
Graydon Wilson
Two capfuls of Zatarian's liquid crab boil gives the sauce a nice edge. Also, it's a good idea to mix the shrimp around two or three times in the cooking process so that the shrimp all come out cooked evenly.
Cookalong Cowboy
Cream, yes cream. Try it dude. You will never look back.
Ava
Louise, it's adding additional butter only after the previously added butter has been completely incorporated into the sauce.
JudyH
So the shrimp and the sauce don't come together until after the shrimp comes out of the oven - is that correct? Shrimp: oven; sauce; stovetop; combined when served?
Helen Michel
No cream!! YUCK. 10 lb big shrimps, heads on. 1 lb, butter, 1 lb Margarine, 6 oz, Worcestershire, slice 4 lemons, 8 Tablespoons black pepper and little rosemary. Bake it 400 15-20 minutes stir. Cannot miss. Best, easiest dish ever to make. Do not forget the french bread to dip in the sauce. I'm from New Olreans, make this a lot.
Paul
I swear, people just keep getting stupider. The original NO BBQ Shrimp recipe had just three ingredients: Butter, black pepper, and shrimp. Additions in no way improve the dish, but instead help obscure the flavors that make it good. You need good fresh gulf brownies, head-on, or it doesn’t really matter anyway.
Chris
Roasting in an oven makes less than no sense. A lot of the flavor comes from gently massaging the juices out of the shrimp while cooking in the pan. Otherwise, its just shrimp with butter and worchestershire.
Debra Emery
Preferably made with shrimp with the heads on and also add lots of fresh herbs to the sauce rosemary and thyme. Need plenty French bread as well.
JASS
I’m going to agree with several posters - cream???? I love the old Pascal Manele version from living down there in the 70s - and when I was single, it was a way of weeding out wimpy friends: in the shell, please, to get the best flavor! And if they didn’t like to get their hands messy, oops! They’re done! Ha! But then I met my husband to be, he hated the shells, so I accommodated - happy ever after!
debkatz
Do you sauté this first or roast it then toss in the butter sauce?
KW
Delicious, different, and will definitely make again. I cooked everything in my cast iron skillet on my stove. I started with loads of yellow onions, cooked until they started to caramelize. While the onions cooked, I let the peeled shrimp “marinate” in Worcestershire sauce, lemon juice, thyme, red pepper flakes, paprika, some salt and garlic. I added shrimp etc to the pan and cooked a few minutes before adding a small handful of frozen peas and a dash of cream.
Elizajane1234
Marinated shrimp with paprika, garlic, dash cayenne and lemon juice. Sautéed shallots and garlic in butter with fresh thyme, added Worcestershire, butter and splash of cream. Added zest from lemon at end. Sautéed shrimp in hot cast iron pan and added all juices to sauce. Served with baguette and arugula salad.
ICanCookbutDont
Some New Orleanians never think a dish is right without the Tony Cachere’s.
Kate
This recipe is delicious, doesn't need any changes. I make it and can't stop eating it. I will even make this for guests. I love it!
Christopher Foley
2 lbs head on shrimp 3/4 lb butter sliced into tables spoons 2t cracked black pepper 2t ground black pepper 1/4 C Worcestershire Sauce 1 t fresh Thyme Pinch Cayenne 4 cloves garlic minced 4 Bay leaves Baguette for dipping In a large sauté pan with lid, sauté the garlic in 3 T of butter until fragrant then add all but the shrimp and butter. Once this sauce is combined and boiling on med high heat add the shrimp and cook alternating stirring and covering until pink.Lower heat Incorpor. Butter
Lisa
My very favorite NOLA dish! I have a recipe from Pascal's Manale in a very old NO cookbook. LOTS of black pepper 1 tsp. fresh ground per pound of shrimp. LOTS of butter! If you can find shrimp with the head on, get them. I use the biggest shrimp I can find. I cook the shrimp, head and shells on, with the sauce.
Sherry
Heads-on shrimp make it best.
mary kaltenbach
To the shallots I added minced garlic- lots of it! I also added to the paprika and cayenne, some oregano, basil, dried parsley and thyme as noted. I did roast the shrimp first as I do think that emerges a great flavor then toss the shrimp into the skillet of this delicious sauce. Don’t forget lots of salt and pepper!
M Hoder
Delish as is w cream and sauce et al! Improvised by adding red pepper and mushrooms to the mix. Also no need for oven in hot Miami, finished shrimp in the skillet.
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