Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: Ka Honu on August 01, 2020, 01:09:30 AM
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Made one of my "go-to" recipes tonight - KyNola's New Orleans style BBQ shrimp - and realized that I'd never seen it on LTBBQ so thought I'd share. Larry & Jan have made some major contributions to our knowledge base (e.g. Jan's Rub) and invented this several years ago. It's amazing!
Link and discussion (from another site) here (http://forum.bradleysmoker.com/index.php?topic=11942.0). If you like your shrimp ("scrimps" to you, Tommy) spicy you'll love this stuff.
Larry recommends plenty of crusty bread for the sauce but you can also serve it over rice, couscous, or grits (cheese grits for me).
OBTW, I am now able to get Zatarain's liquid crab boil so don't have to fake that part of the recipe any more. I cut it back a bit (1.5 Tbsp instead of 2) to mollify SWMBO but follow the recipe otherwise.
Leftovers, if any, are great in omelets, burritos, sandwiches, or as is.
Check it out!
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The recipe looks great! Similar to Pascal's BBQ shrimp?
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New Orleans Scrimp sounds so good. Got it on my to do list thanks for posting Turtle
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Similar to Pascal's BBQ shrimp?
As I recall, Pascal Manale's sauce had olive oil, worstershire and wine; KyNola's has bacon, butter, and crab boil. Different critters.
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Thanks Ka Honu!
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There are a lot of BBQ shrimp variations.
This looks interesting
Will try soon.
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Ka Honu: I tried your recipe as I was looking for something new with shrimp. It was one of the best recipes that I have ever used for shirimp. I cut back on the hot stuff just a bit and used powdered crap boil. Thank you so much for this post.
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Similar to Pascal's BBQ shrimp?
As I recall, Pascal Manale's sauce had olive oil, worstershire and wine; KyNola's has bacon, butter, and crab boil. Different critters.
Manale's uses margarine not butter. Actually I find Pasacal Manale's BBQ Shrimp not very good.
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Ka Honu: I tried your recipe as I was looking for something new with shrimp. It was one of the best recipes that I have ever used for shirimp.
Glad you liked it but let's give credit where it's due - the recipe is from KyNola and Jan; all I did was "repost."
Actually I find Pasacal Manale's BBQ Shrimp not very good.
I wasn't that impressed with their version - pretty standard fare. But what REALLY bothered me last time I was there (with Lost Arrow and his family) they had gumbo for one of the specials, burned the roux, and didn't have enough sense to take it off the menu.
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What can I say . . . . . . . Bookmarked ! ! !
BD
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I just had to post about this recipe again, as it is one of the best shrimp recipes that I have ever tried. I made it again this weekend and used fresh herbs from my garden which may help, but the shrimp comes out excellent. It is kinda of messy to eat but well worth the effort. I highly recommend trying it. :P
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I made Shrimp & Grits tonight using KyNola's shrimp recipe (no surprise there) on cheese grits. I did without the baking dish this time and used my 10.5-inch "cornbread cast iron" to make the shrimp a one-pot deal. Larry's recipe didn't suffer from my laziness.
Finally remembered to take pics.
I was even smart enough to save enough for a po' boy (on sourdough baguette since Leidenheimer's doesn't deliver here) to enjoy during the Saints game tomorrow.
Stay upright, hydrated, and uninfected. Everything else is easy. If it's not easy enough, you probably need to drink more.
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Thanks so much, Paul. Jan and I are happy to know we made a little contribution.
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Turtle, you know I don't eat any form of seafood, but that looks fantastic. One thing I have learned about you this last year is that you eat really well.
I have finally lost that 5 lbs. I gained hanging around you (and George). It took me 5 days to gain it and 3 months to loose it.
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I have finally lost that 5 lbs. I gained hanging around you (and George). It took me 5 days to gain it and 3 months to loose it.
Only 5? I beat you out by at least an order of magnitude (but finally got back down to my pre-Houston weight the other day). Only 10 more pounds to get to my "I need to go on a diet and lose 20 pounds or so" weight. It ain't easy being me (too many sizes of clothing necessary for one thing - you'd think my shell would expand and contract automatically).
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MY go-to New Orleans/Cajun BBQ shrimp is one straight out of Paul Prudhomme's first book, "Louisiana Kitchen" that's over 30 years old.
Paul Prudhomme's Barbecued Shrimp
(Very slightly modified from Chef Paul Prudhomme's Louisiana Kitchen.*)
2 dozen medium-large raw shrimp with shells included (about 1 pound)
Seasoning mix:
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt (yes, we're bending the salt rule here because it's Paul Prudhomme)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon rosemary leaves, crushed
1/8 teaspoon oregano
1/4 pound (1 stick) butter, plus 3 tablespoons unsalted butter, in all
1 to 2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup seafood stock or vegetable stock
1/4 cup beer at room temperature
1) Rinse the shrimp in cold water and drain well. Leave shells on.
2) In a small bowl, combine seasoning mix ingredients.
3) Combine one stick of the butter, the garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
4) Cook for 2 minutes, shaking the pan (do not stir), in a back and forth motion. Add the remaining 3 tablespoons butter and the stock, cook and shake pan for 2 more minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
5) Serve immediately on a platter with a mound of white rice or seasoned rice in the center and the shrimp and sauce surrounding it.
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A few quick extra notes:
Along with the rice, this dish made exactly enough food for two hungry people with enough left over for a lunch for Laura.
If you want to double this recipe, the cookbook says you should do it in separate batches. Note therefore that this dish does not scale well.
Don't ignore the specific instructions to shake the pan back and forth rather than stir (just think James Bond here). When you're working with melting butter, especially in a dish with a high ratio of butter to other ingredients, stirring can cause the oils in the butter to separate out, and it will make the sauce seem oily.
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Thank You