New Orleans Barbecue Srimp
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After eating New Orleans Barbecue Shrimp for years, and from many different sources, This is what I finely came up with. The Certified Executive Chef that I did an intern under said that “this is the best bite of food I ever placed in my mouth, a perfect balance of flavors.” Be ready to roll up your sleeves and make sure to dip crispy crust bread into the sauce. Can garnish with a grilled lemon slice.
Ingredients:
- 4 Pounds unsalted European butter
- 2 Quarts extra virgin olive oil
- 30 cloves crushed garlic
- 15 whole bay leaf, whole
- 1 Tablespoons rosemary leaves
- 1 Tablespoons ground rosemary
- 1 Tablespoons basil leaf
- 1 Tablespoons oregano
- 2 Tablespoons kosher salt
- 1 Tablespoons cayenne
- 1/2 cup paprika
- 1 Tablespoons white pepper
- 1/3 cup lemon juice
- 10 Pounds Jumbo Shrimp - In New Orleans, they serve this dish with the heads on. It does develop more flavor, but can use headless, and even easy-peel shell on if necessary.
Be Adventurous
Loaf of a crispy crust bread.
Directions:
- In a large pot, combine all ingredients except the shrimp.
- Simmer for 30 minutes to extract and develop as much flavor as possible, being careful not to scorch, low heat is all you need.
- Add the shrimp. I use a thermometer in the sauce. Shrimp are fully cooked at 120’F. I allow the sauce to reach a temperature of 140’F which is in the safe food zone.
- Serve in a bowl with plenty sauce and crusty bread.
Note:
It has been my experience that when people say they don’t like seafood, it is often because the seafood was not cooked properly. Over cooked shrimp is tough, rubbery, and chewy. Undercooked shrimp is slimy and can be a health risk. Typically, cooks can tell when they are done when they turn an opaque white with some pink and bright red accents. Because of the deep color of the sauce, this method is less predictable which is why I use a thermometer. Overall, this is too expensive of a preparation to risk over/under cooked shrimp, and My grandmother would come out of her grave and slap me upside the head if I messed this up.
Enjoy, give feedback, and Laissez les bon temps rouler!
Chef Question: Is this recipe certified for low fat diets? I will treat it with care because I also respect your grandma. To get it just right, do you stick one of the shrimp with a probe so that you know when it gets to 120 and also one in the sauce?
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After eating New Orleans Barbecue Shrimp for years, and from many different sources, This is what I finely came up with. The Certified Executive Chef that I did an intern under said that “this is the best bite of food I ever placed in my mouth, a perfect balance of flavors.” Be ready to roll up your sleeves and make sure to dip crispy crust bread into the sauce. Can garnish with a grilled lemon slice.
Ingredients:
- 4 Pounds unsalted European butter
- 2 Quarts extra virgin olive oil
- 30 cloves crushed garlic
- 15 whole bay leaf, whole
- 1 Tablespoons rosemary leaves
- 1 Tablespoons ground rosemary
- 1 Tablespoons basil leaf
- 1 Tablespoons oregano
- 2 Tablespoons kosher salt
- 1 Tablespoons cayenne
- 1/2 cup paprika
- 1 Tablespoons white pepper
- 1/3 cup lemon juice
- 10 Pounds Jumbo Shrimp - In New Orleans, they serve this dish with the heads on. It does develop more flavor, but can use headless, and even easy-peel shell on if necessary.
Be Adventurous
Loaf of a crispy crust bread.
Directions:
- In a large pot, combine all ingredients except the shrimp.
- Simmer for 30 minutes to extract and develop as much flavor as possible, being careful not to scorch, low heat is all you need.
- Add the shrimp. I use a thermometer in the sauce. Shrimp are fully cooked at 120’F. I allow the sauce to reach a temperature of 140’F which is in the safe food zone.
- Serve in a bowl with plenty sauce and crusty bread.
Note:
It has been my experience that when people say they don’t like seafood, it is often because the seafood was not cooked properly. Over cooked shrimp is tough, rubbery, and chewy. Undercooked shrimp is slimy and can be a health risk. Typically, cooks can tell when they are done when they turn an opaque white with some pink and bright red accents. Because of the deep color of the sauce, this method is less predictable which is why I use a thermometer. Overall, this is too expensive of a preparation to risk over/under cooked shrimp, and My grandmother would come out of her grave and slap me upside the head if I messed this up.
Enjoy, give feedback, and Laissez les bon temps rouler!
Chef wow this one looks like a winner! I love shrimp. Up here in ND it is a little tougher to get the fresh variety! I really love shrimp!
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Chef Question: Is this recipe certified for low fat diets? I will treat it with care because I also respect your grandma. To get it just right, do you stick one of the shrimp with a probe so that you know when it gets to 120 and also one in the sauce?
zbigjeff Hard to get a temperature on the shrimp, so I just go by the temperature of the sauce. I maintain it for about minutes to insure the shrimp are cooked.
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Chef wow this one looks like a winner! I love shrimp. Up here in ND it is a little tougher to get the fresh variety! I really love shrimp!
ND Mike I’ve made it with frozen easy-peel (thawed) and they came out well.
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After eating New Orleans Barbecue Shrimp for years, and from many different sources, This is what I finely came up with. The Certified Executive Chef that I did an intern under said that “this is the best bite of food I ever placed in my mouth, a perfect balance of flavors.” Be ready to roll up your sleeves and make sure to dip crispy crust bread into the sauce. Can garnish with a grilled lemon slice.
Ingredients:
- 4 Pounds unsalted European butter
- 2 Quarts extra virgin olive oil
- 30 cloves crushed garlic
- 15 whole bay leaf, whole
- 1 Tablespoons rosemary leaves
- 1 Tablespoons ground rosemary
- 1 Tablespoons basil leaf
- 1 Tablespoons oregano
- 2 Tablespoons kosher salt
- 1 Tablespoons cayenne
- 1/2 cup paprika
- 1 Tablespoons white pepper
- 1/3 cup lemon juice
- 10 Pounds Jumbo Shrimp - In New Orleans, they serve this dish with the heads on. It does develop more flavor, but can use headless, and even easy-peel shell on if necessary.
Be Adventurous
Loaf of a crispy crust bread.
Directions:
- In a large pot, combine all ingredients except the shrimp.
- Simmer for 30 minutes to extract and develop as much flavor as possible, being careful not to scorch, low heat is all you need.
- Add the shrimp. I use a thermometer in the sauce. Shrimp are fully cooked at 120’F. I allow the sauce to reach a temperature of 140’F which is in the safe food zone.
- Serve in a bowl with plenty sauce and crusty bread.
Note:
It has been my experience that when people say they don’t like seafood, it is often because the seafood was not cooked properly. Over cooked shrimp is tough, rubbery, and chewy. Undercooked shrimp is slimy and can be a health risk. Typically, cooks can tell when they are done when they turn an opaque white with some pink and bright red accents. Because of the deep color of the sauce, this method is less predictable which is why I use a thermometer. Overall, this is too expensive of a preparation to risk over/under cooked shrimp, and My grandmother would come out of her grave and slap me upside the head if I messed this up.
Enjoy, give feedback, and Laissez les bon temps rouler!
Chef Okay this one is bookmarked. My wife won’t touch whole shrimp so they will be all mine,
. Okay, I will peel her a few. Tasty looking recipe. -
zbigjeff Hard to get a temperature on the shrimp, so I just go by the temperature of the sauce. I maintain it for about minutes to insure the shrimp are cooked.
Chef said in New Orleans Barbecue Srimp:
zbigjeff Hard to get a temperature on the shrimp, so I just go by the temperature of the sauce. I maintain it for about minutes to insure the shrimp are cooked.
Come on man! I know you have the skills to put that probe up that shrimp’s …
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Chef said in New Orleans Barbecue Srimp:
zbigjeff Hard to get a temperature on the shrimp, so I just go by the temperature of the sauce. I maintain it for about minutes to insure the shrimp are cooked.
Come on man! I know you have the skills to put that probe up that shrimp’s …
-
zbigjeff said in New Orleans Barbecue Srimp:
Dr_Pain Chef Dr Pain: Since Chef was being very distinct within the process, I was wanting to do it how he designed it. I thought chef was going to instruct me “how much evoo or butter” I had to put on the probe before inserting it into the shrimp. That would’ve been an education in itself.
We better leave the NSFW graphics off the forum so we don’t get banned ROFL!!!
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zbigjeff Hard to get a temperature on the shrimp, so I just go by the temperature of the sauce. I maintain it for about minutes to insure the shrimp are cooked.
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zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
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zbigjeff said in New Orleans Barbecue Srimp:
Dr_Pain Chef Dr Pain: Since Chef was being very distinct within the process, I was wanting to do it how he designed it. I thought chef was going to instruct me “how much evoo or butter” I had to put on the probe before inserting it into the shrimp. That would’ve been an education in itself.
We better leave the NSFW graphics off the forum so we don’t get banned ROFL!!!
Dr_Pain Yes SIR!!! I thank you two for making me LAUGH OUT LOUD more than a couple times this morning. As the gurls would say “YOU GUYS!!!” Yep, I needed THAT!!!
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zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
Chef said in New Orleans Barbecue Srimp:
zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
Actually more like a marine biology or DVM degree to be proficient BUT since animals/crustaceans/etc are considered properties, there are no law against claiming to be a shrimp proctologist LOL!!! (Sorry, seriously sleep deprived so somewhat silly this morning)
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Dr_Pain Yes SIR!!! I thank you two for making me LAUGH OUT LOUD more than a couple times this morning. As the gurls would say “YOU GUYS!!!” Yep, I needed THAT!!!
zbigjeff I can’t hold a candle to you guys, All you all are hilarious!
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zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
Chef Thanks again for the smiles today. I needed that amount of sarcasm to keep me going.
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Chef said in New Orleans Barbecue Srimp:
zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
Actually more like a marine biology or DVM degree to be proficient BUT since animals/crustaceans/etc are considered properties, there are no law against claiming to be a shrimp proctologist LOL!!! (Sorry, seriously sleep deprived so somewhat silly this morning)
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zbigjeff said in New Orleans Barbecue Srimp:
Dr_Pain Chef Dr Pain, I believe you have the proper explanation on this subject. You WIN.
Well, since I win, I guess all you guys will let me have whatever giveaways are gifted this afternoon
If I don’t get a prize then I will always be good with Chef seafood boudin he’s making tomorrow -
Chef said in New Orleans Barbecue Srimp:
zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
Actually more like a marine biology or DVM degree to be proficient BUT since animals/crustaceans/etc are considered properties, there are no law against claiming to be a shrimp proctologist LOL!!! (Sorry, seriously sleep deprived so somewhat silly this morning)
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Looks delicious Chef , however I will be scaling this one down in size a few notches.
The sauce should be killer and well worth the sopping effort with some good bread. -
After eating New Orleans Barbecue Shrimp for years, and from many different sources, This is what I finely came up with. The Certified Executive Chef that I did an intern under said that “this is the best bite of food I ever placed in my mouth, a perfect balance of flavors.” Be ready to roll up your sleeves and make sure to dip crispy crust bread into the sauce. Can garnish with a grilled lemon slice.
Ingredients:
- 4 Pounds unsalted European butter
- 2 Quarts extra virgin olive oil
- 30 cloves crushed garlic
- 15 whole bay leaf, whole
- 1 Tablespoons rosemary leaves
- 1 Tablespoons ground rosemary
- 1 Tablespoons basil leaf
- 1 Tablespoons oregano
- 2 Tablespoons kosher salt
- 1 Tablespoons cayenne
- 1/2 cup paprika
- 1 Tablespoons white pepper
- 1/3 cup lemon juice
- 10 Pounds Jumbo Shrimp - In New Orleans, they serve this dish with the heads on. It does develop more flavor, but can use headless, and even easy-peel shell on if necessary.
Be Adventurous
Loaf of a crispy crust bread.
Directions:
- In a large pot, combine all ingredients except the shrimp.
- Simmer for 30 minutes to extract and develop as much flavor as possible, being careful not to scorch, low heat is all you need.
- Add the shrimp. I use a thermometer in the sauce. Shrimp are fully cooked at 120’F. I allow the sauce to reach a temperature of 140’F which is in the safe food zone.
- Serve in a bowl with plenty sauce and crusty bread.
Note:
It has been my experience that when people say they don’t like seafood, it is often because the seafood was not cooked properly. Over cooked shrimp is tough, rubbery, and chewy. Undercooked shrimp is slimy and can be a health risk. Typically, cooks can tell when they are done when they turn an opaque white with some pink and bright red accents. Because of the deep color of the sauce, this method is less predictable which is why I use a thermometer. Overall, this is too expensive of a preparation to risk over/under cooked shrimp, and My grandmother would come out of her grave and slap me upside the head if I messed this up.
Enjoy, give feedback, and Laissez les bon temps rouler!
Chef over cooked shrimp are very difficult to peel and the flesh is tough as you said. An easy way to peel them is grab the legs and three parts of the shell and pull it off then hold the tail and swipe it in the sauce and put it in your mouth and pinch the base of the tail and it’ll pop into your mouth. When I boil shrimp as soon as they float to the surface they are done and ready to put on ice if you’re in a rush. By the way you need a gallon of sauce for 250 lbs of shrimp and a keg of beer.
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