food related question (bbq shrimp recipe)

[Bryan Foltz]

Friday was the last day of my spring break, and I decided to NOT go to work (my family is on a different schedule, so spring break is not a break for me). Anyway I decided to cook a nice dinner, and to try a new recipe. Dinner included T-bone steaks, New Orleans bbq shrimp, sautéed mushrooms and zucchini, and baked potatoes.

I've got a question for the group regarding the bbq shrimp recipe, which is listed below (along with my comments). I've had a similar dish in New Orleans although it's been several years ago. That version had a more pronounced 'bbq' flavor, but did not have bbq sauce--just a seasoned butter sauce very similar to the one I used. The recipe I used is really good but I'm trying to decide how to tweak it just a little--smoked paprika is one possibility, as is replacing some of the Italian seasoning with some good rub. 

Does anyone have any suggestions or similar recipes?

Thanks in advance!

Bryan

By the way, this was quite good! 

Brennan's recipe as published in Chile Pepper Magazine April/May 2011 p45

• 15-20 (about a pound) large shrimp, peeled and deveined
• 1/2 cup (1stick) butter
• 1/4 cup water
• 1 clove garlic, minced
• 1 tablespoon Italian seasoning
• 1 tablespoon thyme leaves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon black pepper
• 1 pinch paprika
• 1 pinch salt
• 1 pinch white pepper

Preheat oven to 375 degrees.

Slice the shrimp lengthwise down the back, being careful not to cut all the way through. Melt the butter in a large skillet, and saute the the shrimp for 1 to 2 minutes. Stir in the remaining ingredients and 1/4 cup of water. Cook briefly, then transfer the shrimp and butter mixture to a shallow, ovenproof dish. Bake for 3-4 minutes. To serve, divide the shrimp between 4 plates, and then pour some of the butter sauce over the shrimp. Serve with thinly sliced French bread. 

4 servings

Note: I used only black pepper, and did not use parsley. The sauce was excellent with baked potatoes and also good with the t-bone I served with this.

This is similar to what I've had in New Orleans but the bbq flavor is a little less distinct in this recipe.

Bryan

[John]

Bryan, Read this:http://www.deepsouthdish.com/2011/01/new-orleans-style-bbq-shrimp-recipe.html
May answer your question.
John

--
--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq...@googlegroups.com.
For more options, visit https://groups.google.com/groups/opt_out.
 
 

[Bryan Foltz]

Thanks!

-bf

[Mike Brown]

http://www.mrbsbistro.com/recipes_shrimp.php
 
http://www.louisianacookin.com/recipes/oct06/bbq_shrimp.htm
 
http://www.chefpaul.com/site.php?pageID=300&view=215
 
http://www.nomenu.com/joomla1/index.php?option=com_content&view=article&id=826:barbecue-shrimp&catid=94:shrimp&Itemid=135
 
http://www.tigerdroppings.com/rant/p/12218913/Pascale-Manales-BBQ-Shrimp.aspx
 

---

Subject: [BBQ] food related question (bbq shrimp recipe)
From: fol...@gmail.com
Date: Sat, 9 Mar 2013 11:52:00 -0600
To: smoker...@googlegroups.com

[jqu...@comcast.net]

Hot Sauce!  Works for everything that needs tweaking  :)

---

From: "Bryan Foltz" <fol...@gmail.com>
To: smoker...@googlegroups.com
Sent: Saturday, March 9, 2013 11:52:00 AM

Subject: [BBQ] food related question (bbq shrimp recipe)

--

[Bryan Foltz]

Thanks guys! Has anyone actually made any of these?

-bf

[JohnDouglas]

Shrimp Spedini

Book: John's Recipes
Chapter: Fish

Serves:

Author: Recipe courtesy Michael Chiarello
Total Time: 32 min

1/2 cup plus 1/4 cup olive oil
12 cloves garlic, sliced into 1/8-inch slices
1 red or yellow bell pepper, diced into 1/4-inch pieces
1/8 cup sherry vinegar
4 scallions, green parts only, thinly sliced
2 tablespoons chopped Italian parsley leaves
30 extra-large shrimp (16 to 20 count), peeled, tails on
30 paper thin slices pancetta (ask deli counter to cut)
12 long sprigs fresh rosemary

Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high. When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown. Turn off the heat and cool to room temperature. Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley. Preheat a grill. Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the rosemary over the end of the grill away from the direct flame. Transfer to a serving platter and spoon over vinaigrette. Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving.

--

Bryan Foltz

Saturday, March 09, 2013 11:52 AM

--

[Mike Brown]

I have made the Paul Prudhomme recipe from his Louisiana Kitchen cook book and eaten BBQ Shrimp at Mr. B's and Pascal's Manale. All very good but different. I can't testify to the authenticity of the Mr. B's and Pascal's Manale recipes. Of course Pascal's Manale supposedly invented BBQ Shrimp, but many think that now Mr. B's is better.
 

---

Subject: Re: [BBQ] food related question (bbq shrimp recipe)
From: fol...@gmail.com
Date: Sat, 9 Mar 2013 12:56:59 -0600
To: smoker...@googlegroups.com

[Bryan Foltz]

Thanks! I appreciate it...good stuff, just seeking improvement!

-bf

[JohnDouglas]

Ok, not shrimp or BBQ, but I would imagine it could be substituted, this is one of my favorite fish recipes and I usually try to have it on my birthday:

s Bon Appétit | December 1999

Le Chat-Botté Switzerland

Yield: Makes 4 First-course servings 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces 1 1/2 pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake) 1 tablespoon olive oil 12 large sea scallops 1/2 cup water 1 1/2 tablespoons fresh lemon juice 4 teaspoons soy sauce 1/8 teaspoon curry powder Chopped fresh parsley Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm. Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper. Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

 

--

Bryan Foltz

Saturday, March 09, 2013 12:56 PM

Thanks guys! Has anyone actually made any of these?

-bf

On Mar 9, 2013, at 12:35 PM, jqu...@comcast.net wrote:

--
--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq...@googlegroups.com.
For more options, visit https://groups.google.com/groups/opt_out.
 
 

jqu...@comcast.net

Saturday, March 09, 2013 12:35 PM

[James McCabe]

From Tom Fitzmorris: A food writer, critic, historian on New Orleans cuisine.

Barbecue Shrimp

Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's.

The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.

I know that the amount of butter and pepper in this recipe seem fantastic. Be bold. This is not a dish you will eat often--although you will want to.

• 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
• 1 Tbs. lemon juice
• 2 tsp. Worcestershire sauce
• 1/4 cup dry white wine
• 2 cloves garlic, chopped
• 4 Tbs. black pepper (or more!)
• 1/4 tsp. salt
• 3 sticks butter, softened
• 2 tsp. paprika
• 1 loaf French bread

1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the liquids in the pan to a light boil and cook, turning the shrimp over with a spoon every two minutes or so, until all the brown-gray color in the shrimp is gone. Don't overcook! At the first moment when you think the shrimp might be done, they will be: lower the heat to the minimum.

2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. When you think you have enough pepper in there, you still need a little more. Add the paprika and salt.

3. Cut the butter into tablespoon-size pieces and distribute over the shrimp. With a big spoon, turn the shrimp over. Agitate the pan as the butter melts over the shrimp and emulsifies into the liquid at the bottom of the pan. When no more solid butter is visible. Remove the pan from the burner.

4. Serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

Serves four to six.

James McCabe

j...@videovault.com

Support Independent Retail!

[Bryan Foltz]

Looks like the big difference is the recipe I used didn't have Worcestershire sauce or Cajun seasoning. Guess what I'll try next time!

Thanks everyone! 

-bf

[Kurt Lucas]

I’ve only made the recipe in Paul Prudhomme’s Louisiana Kitchen. I’ve made it about 30 times, and see no reason to try another recipe, as it is perfect.

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Bryan Foltz
Sent: Saturday, March 09, 2013 9:52 AM
To: smoker...@googlegroups.com
Subject: [BBQ] food related question (bbq shrimp recipe)

 

Friday was the last day of my spring break, and I decided to NOT go to work (my family is on a different schedule, so spring break is not a break for me). Anyway I decided to cook a nice dinner, and to try a new recipe. Dinner included T-bone steaks, New Orleans bbq shrimp, sautéed mushrooms and zucchini, and baked potatoes.

--

[Jon Stine]

What about us guys that can't afford to go to his kitchen?

Jon