BBQ Skrimps

[Raymond]

Help me out, need a recipe for BBQ Skrimps ASAP!

[Bluechip]

Emiril's Recipe.....don't know if it's any good though...

Ingredients

• <LI class=ingredient>3 pounds large Gulf shrimp, in their shells <LI class=ingredient>2 tablespoons Creole seasoning, recipe follows <LI class=ingredient>Cracked black pepper <LI class=ingredient>2 tablespoons olive oil <LI class=ingredient>1/4 cup chopped onions <LI class=ingredient>2 tablespoons minced garlic <LI class=ingredient>3 bay leaves <LI class=ingredient>3 lemons, peeled and sectioned <LI class=ingredient>2 cups water <LI class=ingredient>1/2 cup Worcestershire sauce <LI class=ingredient>1/4 cup dry white wine <LI class=ingredient>1/4 teaspoon salt <LI class=ingredient>2 cups heavy cream <LI class=ingredient>2 tablespoons butter <LI class=ingredient>Traditional southern Biscuits, recipe follows
• 1 tablespoon chopped chives

Directions

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• <LI class=ingredient>2 1/2 tablespoons paprika <LI class=ingredient>2 tablespoons salt <LI class=ingredient>2 tablespoons garlic powder <LI class=ingredient>1 tablespoon black pepper <LI class=ingredient>1 tablespoon onion powder <LI class=ingredient>1 tablespoon cayenne pepper <LI class=ingredient>1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

[Hebert]

just watch JB cook his BBQ shrimp and you got it...also there is louisiana brand BBQ shrimp mix packets that you can buy that are pretty damn good...but of course i prefer to make my own...if you go from scratch..fresh rosemary is a must...serve with browned garlic french bread!

do not peel the shrimp or take off the heads.. you lose ALOT of flavor if ya do.....also you can do it on top of stove instead of oven..... follow JB's recipes as close as you can and it will be awesome...

here's JB and man vs food vids

part 1

http://www.youtube.com/user/007bondj.../2/7QIPpevWKjk

part2

http://www.youtube.com/user/007bondj.../0/3qd9gkt9XHw


man vs food

YouTube- Man v. Food - BBQ Shrimp in New Orleans

[Hebert]

here is a link to a thread i made on it awhile back

The Roux: BBQ Shrimp!! - SaltyCajun.com

The Roux: BBQ Shrimp!! - SaltyCajun.com

[Raymond]

Thanks! guys

[Yer_Corks_Under]

BARBECUE SHRIMP ala Pascal Manale's

Barbecue shrimp are misnamed, but they're still one of the most
exciting--and messiest--dishes in the local cuisine. The dish is
simple:
huge whole shrimp in a tremendous amount of butter and black
pepper. The
essential ingredient is heads-on shrimp.
2 cloves garlic, chopped
1 bay leaves
3 lbs. fresh Gulf shrimp with heads on, 20-25 count to the pound
1 Tbs. lemon juice
2 tsp. Worcestershire sauce
2 sticks salted butter
1 stick margarine
2 tsp. paprika
1 newly-purchased 4-oz. can black pepper
Preheat oven to 375 degrees.
1. Rinse the shrimp and shake the excess water from them. Make one
layer, overlapping, in a glass or metal baking dish. Sprinkle the
garlic
over all. Break the bay leaf in half and place it among the shrimp.
Add
the lemon juice and Worcestershire.
2. Cut the butter and margarine into pats and distribute them atop the
shrimp. Sprinkle on the paprika. Then shake enough black pepper over
the shrimp to cover them completely. Don't miss any spots! Err on the
side of too much pepper. (And you don't have to use the whole can,
either.)
3. Bake the shrimp in a preheated 375-degree oven for fifteen
minutes. Open the oven and, with a spoon, redistribute the shrimp and
check them for doneness. When the meat pulls away from the shells,
they're ready. But they will probably need five to 15 minutes more
baking. This depends on the size and quality of the shrimp. To be
avoided: soft, wrinkled shells.
4. Serve the shrimp in soup plates with lots of the sauce and toasted
French bread. Also plenty of napkins and perhaps bibs.
Serves four to six.

[FF_T_Warren]

Put a sliver of anchovie in the butterfly and wrap with bacon and throw it on a rod and grill it

[LaAngler]

this place has some amazing bbq skirps and turtle soup too

http://www.cafedesamis.com/?page_id=14#

[meaux fishing]

Originally Posted by LaAngler

this place has some amazing bbq skirps and turtle soup too

http://www.cafedesamis.com/?page_id=14#

yeah you right