BBQ Shrimp New Oleans style - BBQ Central

Go Back   BBQ Central > Recipes > Seafood Recipes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-24-2007, 07:28 AM   #1
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
BBQ Shrimp New Oleans style

BARBECUED SHRIMP


This dish has nothing to do with a barbecue pit or barbecuing.
Why is it called "barbecued" shrimp? Beats the hell out of me.
If you're really curious, ask someone at Pascal's Manale Restaurant
on Napoleon Avenue in New Orleans; it's where the dish was created.
Me, I don't care. This dish is so good you can call it whatever you
want. Just, um, don't have it every day. You'll know why immediately
when you see the first ingredient listed:


2 pounds butter (Yes, you read right. Two pounds. Eight sticks.
Don't whine. DO NOT use margarine! Real butter only.)
2 tablespoons Creole seasoning, to taste; OR
2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons salt,
to taste
2 sprigs/12in branches fresh rosemary
6 bay leaves
1/2 cup Worcestershire sauce
1 cup or 2 good red wine
5 - 10 cloves garlic, crushed (or as much as you like)
1 medium onion, roughly chopped
3 ribs celery, same as above
3 - 4 tablespoons chopped parsley
1/2 cup fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on
[This feeds 8-10 people, or 2 Cajuns, cut it in half if you need to.]
Melt a stick of the butter in a skillet. Saute the garlic, onions,
celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter. Add the wine (drink the rest of the
bottle). Add the sauteed stuff, Worcestershire and lemon juice.

Drown the shrimp in the seasoned butter, using as many baking dishes
as you need. Make sure the shrimp are more or less submerged.
If they're not ... melt more butter and add to the sauce.
(Aah, what the hell ... what's another stick or two when you're
already up to these butterfat levels?) Bake in a 350 degree oven
until the shrimp turn pink, about 15 to 20 minutes.

Serve in big bowls. Put in a handful of shrimp and ladle lots of the
spicy butter sauce over it. Roll up your sleeves and wear a bib
(DO NOT wear nice clothes when eating this!) Serve with plenty of
French bread to sop up da sauce!

Try to avoid going to have your cholesterol and triglycerides
taken for a few weeks afterward. Remember that this is a special treat.
Don't eat this all the time if you want to live. But hey,
every now and again ... LIVE!
__________________

__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 01-24-2007, 09:24 AM   #2
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 01-24-2007, 09:24 PM   #3
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
That recipe is butterific!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 10-10-2007, 10:34 AM   #4
Graduate of BBQ Central
 
knine's Avatar


 
Join Date: Mar 2007
Location: The Deep South
Posts: 601
it is getting time for some more of this .



if yall have not tried this yall not livin
knine is offline   Reply With Quote
Old 10-10-2007, 11:10 AM   #5
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
I think I had better call a cardiologist first
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 10-10-2007, 11:24 AM   #6
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Diva Q
I think I had better call a cardiologist first
I've tried your dessert, I don't think this one should bother you too bad.
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×