Shrimp Recipes

[lmartin5]

BBQ Shrimp , made famous by Pascal Manale in NOLA
this dish has been served since the 1920's

2 lbs. large shrimp (12-16) with heads ON (gives it the flavor)
generous coating of black pepper
lots of butter - 1 to 2 sticks
juice from 1/2 squeezed lemon
3/4 cup Worscheshire sauce
top with green onions

350 degree oven, check around 5-8 min. for shells to turn pink, then flip shrimp so other side will cook. Taste shrimp after 10-12 min. and see if done, and how easy it is to peel the shell. If you cook to long, the shells will stick and ruin the dish.

serve with french bread for dipping in the sauce
should look like any of the dishes below

Looks delicious!

[Ætheling]

Shrimp Picayune

1) Assemble "the juice." *Tip: make extra and keep in mason jar since it's a lot and a bit of a pain to do each time. It's oil-based rather than cream so shelf stable. Just shake well before use.*

1 cup olive oil
3/4 cup clarified butter
1/2 cup liquid brown sugar (sugar with bit of water)
2 Tbsp Worcestershire sauce
3 bay leaves
1/2 cup lemon juice
1/2 cup + 2 Tbsp Vermouth (settles to bottom, layers)
1 Tbsp + 1 tsp oregano
1 Tbsp + 1 tsp thyme
1 Tbsp + 1 tsp granulated garlic
1 Tbsp + 1 tsp salt
1 Tbsp + 1 tsp black pepper
2 tsp cayenne pepper
1 tsp ground rosemary
1 1/2 tsp Tabasco sauce
3/4 tsp poultry seasoning

2) Butterfly shrimp and place in cool cast iron pan. Ladle in spoonful of sauce over each shrimp and bake at 375 until done.

3) Plating: Slice extra crunchy baguette or other hardy bread and place shrimp followed by ladle full of sauce.

Make sure to have extra bread on-hand to sop up all the juice. Goes good with other seafood as well.

Note: The recipe is a bit wonky. I remember it required some tweaking but can't find my notes now. I'll look when i get home and update.

Sub a dry white for vermouth?

[Ætheling]

Saving about every recipe on this thread

[sahunter]

tagged

[AM Cloutier]

You can serve it over pasta but I usually just eat them out of the skillet.

[Mike D]

I love Kerrigold butter. Have you tried Le Buerre Bordier? I recently read something about it. It’s a little pricey but it’s purported to be higher in butter fat and sinfully luxurious. It’s on my market list next time I go…if I can even find it.


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Never even heard of it.

But I love me some Kerrigold butter too.

Since my wife does Keto we eat a lot of butter.


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[White Falcon]

Thanks All!!

[silencer2011]

Etouffe

[DPElite]

BBQ Shrimp , made famous by Pascal Manale in NOLA
this dish has been served since the 1920's

2 lbs. large shrimp (12-16) with heads ON (gives it the flavor)
generous coating of black pepper
lots of butter - 1 to 2 sticks
juice from 1/2 squeezed lemon
3/4 cup Worscheshire sauce
top with green onions

350 degree oven, check around 5-8 min. for shells to turn pink, then flip shrimp so other side will cook. Taste shrimp after 10-12 min. and see if done, and how easy it is to peel the shell. If you cook to long, the shells will stick and ruin the dish.

serve with french bread for dipping in the sauce
should look like any of the dishes below

THIS
it’s the best eats ever!!!


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[BlackHogDown]

Sub a dry white for vermouth?

Yes sir.


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[mooney_ag]

I used this one after watching her cooking show. Repeated it several times by memory. Great by themselves. With toast. Over noodles or with fajitas.

https://lidiasitaly.com/recipes/scampi-appetizer-alla-buonavia/

[ThisLadyHunts]

This looks dang delicious so I sent the recipe to myself. I’ve liked almost every one of Lidia’s recipes that I’ve tried. Interestingly, they’re deceptively simple.

[mdeaso]

Emerils NOLA restaurant shrimp and grits. Pretty hard but worth it promise

[hopedale]

How about some shrimp creole

You can do it from scratch or get a hold of this mix.

[bigblock78]

I like to fry them with Louisiana beer batter mix! really good flavor