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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-27-2006, 11:02 AM   #1
BrooklynQ
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Default BBQ Shrimp

This was pasted on Good Morning America's website. While it sounds pretty good - where does the BBQ come in?

New Orleans BBQ Shrimp


Ingredients
1 dozen jumbo Louisiana shrimp
3 tbsp softened butter
1 tsp chopped fresh rosemary
tsp black pepper
tsp "Seafood Magic" seasoning
1 tsp minced fresh garlic
1 tbsp Worcestershire sauce
3 tbsp beer
cup shrimp stock
4 tbsp softened butter
Special Equipment: Large skillet
Directions:
Peel the shrimp, reserving the heads and shells for stock.
To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain and set aside.
Heat a large, heavy-duty skillet over high heat for 1 to 2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper and shrimp. Cook just until the shrimp turn pink on the outside. Shake the skillet vigorously back and forth, with a push/pull motion, while cooking the shrimp.
Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire sauce and beer. Cook until the liquid is almost completely evaporated, 15-20 seconds.
Add the shrimp stock and bring the mixture to a boil. Cook for 20-30 seconds to allow the stock to reduce and intensify in flavor.
Add the remaining 4 tablespoons of butter. Reduce heat to low. Shake the skillet vigorously back and forth, with a push/pull motion, just until the butter melts into the sauce and the sauce is emulsified. Serve immediately in shallow bowls with hot French bread or garlic bread.
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Unread 02-27-2006, 11:16 AM   #2
qman
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Robert, it does't come in at all. There ain't no Q in BBQ shrimp from New Orleans.
The best I could ever tell, it got named that because the sauce it makes is hot and spicy, sort of like bbq.
None the less, it is good stuff. In New Orleans, though, they generally cook the shrimp whole, with the heads and shells intact, so the fat in the head, and the shells season the dish as it cooks. You then have to pick the shrimp out of the sauce with your fingers, and peel and eat.--Messy, and definitely finger food, just like bbq.

This recipe needs more Wooster sauce, and more heat, from cayenne or something.

As I said, good stuff. I made my recipe of this last week for lunch.
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Unread 02-27-2006, 11:24 AM   #3
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If "Shake the skillet vigorously back and forth" were done correctly it might be as much fun as BBQ but other than that it does not even use the Cajun BBQ seasoning used on shrimp where they do grill them?
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Unread 02-27-2006, 11:42 AM   #4
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Charlie, the "Seafood Magic" the recipe calls for is one of Paul "fatass" Prudhomme's so called Cajun seasoning blends. I dont think this recipe calls for enough though, cause whoever makes that chit has toned down the heat almost to the point of non-existance.
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Unread 02-27-2006, 11:52 AM   #5
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Quote:
Originally Posted by qman
=There ain't no Q in BBQ shrimp from New Orleans.
This recipe needs more Wooster sauce, and more heat, from cayenne or something.

As I said, good stuff. I made my recipe of this last week for lunch.
Here is how a friend of mine who worked at Commanders Palace taught me to make this dish:

Make the base:

The base is made by caramelizing shrimp shells, lemons, and garlic. This is than deglazed with
equal parts worcestershire and hot sauce and reduced by half. Strain.

Prep the shrimp:

The technique for the shrimp is usually done in a pan , but can be adapted for the grill. The
shrimp are tossed in oil, chopped rosemary, and creole seasoning(onion powder, garlic
powder, dried thyme, dried oregano, salt, black pepper, cayenne, paprika).

Finish the sauce/Cook the shrimp:

Get a hot fire going and put a sautee pan on the grill. Add some beer to the pan and bring to a
boil.

Add the bbq base sauce to the pan and reduce until thick and almost syrupy. Move pan to cool part of grill.

Grill the shrimp over a hot grill.

The sauce is then mounted with a generous amount of butter and finished with chopped parsley.

Add the grilled shrimp to the pan sauce and serve.

Good with fresh biscuits to soak up the sauce.


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Unread 02-27-2006, 11:54 AM   #6
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<duplicate>

Last edited by ique; 02-27-2006 at 12:35 PM..
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Unread 02-27-2006, 12:41 PM   #7
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Quote:
The sauce is then mounted
How do you mount a sauce?
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Unread 02-27-2006, 12:50 PM   #8
ique
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Quote:
Originally Posted by BrooklynQ
How do you mount a sauce?
mount : A cooking technique whereby small chunks of cold, unsalted butter are whisked into a sauce just before serving to give it flavor, texture and a glossy appearance.

From THE FOOD LOVER'S COMPANION
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Unread 02-27-2006, 12:52 PM   #9
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Quote:
Originally Posted by ique
mount : A cooking technique whereby small chunks of cold, unsalted butter are whisked into a sauce just before serving to give it flavor, texture and a glossy appearance.

From THE FOOD LOVER'S COMPANION

Quoting Johny Carson(man I miss him)......I did not know that.
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Unread 02-27-2006, 02:39 PM   #10
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ique, you got it. That is the real deal.
Guys, that "mounting" deal is how restaurant chef's make their sauces so smooth and glossy looking. The cold butter is swirled in to the pan sauce just enough to melt, but not long enough for the butter to get hot enough to break down and seperate and become oily.
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Unread 02-27-2006, 03:10 PM   #11
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Quote:
Originally Posted by BrooklynQ
How do you mount a sauce?
Must resist...not in woodpile...must resist!!
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Unread 02-27-2006, 07:33 PM   #12
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Quote:
Originally Posted by Bigmista
Must resist...not in woodpile...must resist!!
Mista, I am impressed with your maturity in resisting.
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Unread 09-19-2011, 11:04 AM   #13
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here a simple and delicious recipe for Shrimp on the bbq from GARNAAL (== dutch for Shrimp)

marinade:
2 Tblsp light salty soy sauce
2 Tblsp olive oil
2 Tblsp rice vinegar or Sushi Vinegar
Balck pepper to taste

let the big one like these soak in it for ~ 1 hour...


then on the BBQ for a couple of minutes.. not too long or they dry out!!



and we just sit around the table with a couple of beers and peel them while they're still warm....

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