New Orleans Barbecue Srimp
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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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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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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.
Brianzipperdog123 What you don’t like your shrimp touching end to end and rubbery enough to bounce off the floor?
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Brianzipperdog123 What you don’t like your shrimp touching end to end and rubbery enough to bounce off the floor?
HerbcoFood I grew up eating shrimp like that (since my mom didn’t know better) and hated shrimp, except in aspics. Moving to Louisiana and getting fresh shrimp right out of the Gulf, and being cooked by knowledgeable people… well I am now a big shrimp fan! Don’t tell the crawfish population but I prefer shrimp boils over crawfish boils. Don’t get me wrong though I will try every year to put both of those buggers on the endangered species list
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HerbcoFood I grew up eating shrimp like that (since my mom didn’t know better) and hated shrimp, except in aspics. Moving to Louisiana and getting fresh shrimp right out of the Gulf, and being cooked by knowledgeable people… well I am now a big shrimp fan! Don’t tell the crawfish population but I prefer shrimp boils over crawfish boils. Don’t get me wrong though I will try every year to put both of those buggers on the endangered species list
Dr_Pain Yeah crawfish boils are ok, I don’t go nuts over them like some people do. I am perfectly fine with a shrimp boil. Also I am in the minority on this: corn and potatoes are a waste of time.
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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.
Brianzipperdog123 You obviously know how to eat, Guess you can go through your share of crawfish as well.
I’ve shocked my shrimp boils with ice to stop the cooking for years.
Would want to divide 250 pounds of shrimp to make shrimp remoulade. Another favorite that took me a few years to get the recipe where I want. AND NO - There is no ketchup is remoulade sauce. I modeled it after an Old Antoine’s recipe that they no longer have on their menu.
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Dr_Pain Yeah crawfish boils are ok, I don’t go nuts over them like some people do. I am perfectly fine with a shrimp boil. Also I am in the minority on this: corn and potatoes are a waste of time.
HerbcoFood I grew up eating fresh corn “properly cooked” and most of the people boiling usually get a bag of frozen corn chunks and overcook them to the point where it is just fibrous mush. As far as potatoes… if they split the potatoes in a heavily spiced boil and you have a good crawfish dipping sauce, well I will eat a few of them. I also love to eat the boiled garlic and mushrooms are the bomb because they soak up that spiced. To be 100% honest, I usually recycle all that fluff stuff. I use the onions to make french onion soup (with a twist). I use the garlic in stews, soups and other dishes that require a little flavoring but not the pungent taste of garlic. I’ve made spreads before. Corn unfortunately will go in the trash
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Chef You have all gone insane in this post? I am usually able to follow fairly random and odd thought patterns but this one is all over the place, love it! It looks truly amazing chef, bravo!
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adajet said in New Orleans Barbecue Srimp:
How does barbecued get into the recipe name?
The story I was told was that the term barbecue was used as a term for grilling slow and slow in a sauce which the original recipe for BBQ shrimp represented when they unleashed it in the 50s. Since then it has been mostly associated with the grilling of meat in a pit. The appellation for the BBQ sauce now only represents where it is normally used.
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adajet said in New Orleans Barbecue Srimp:
How does barbecued get into the recipe name?
The story I was told was that the term barbecue was used as a term for grilling slow and slow in a sauce which the original recipe for BBQ shrimp represented when they unleashed it in the 50s. Since then it has been mostly associated with the grilling of meat in a pit. The appellation for the BBQ sauce now only represents where it is normally used.
Dr_Pain adajet Absolutely the truth, (not a Cajun folklore).
Here’s a link : https://www.thedailymeal.com/eat/first-barbecue-sauce-was-shrimp-not-ribs#:~:text=As legend has it%2C barbecue,lots of butter%2C and pepper.
Of course, any Cajun, with enough beer of bourbon can come up wih a better story! LOL
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Dr_Pain adajet Absolutely the truth, (not a Cajun folklore).
Here’s a link : https://www.thedailymeal.com/eat/first-barbecue-sauce-was-shrimp-not-ribs#:~:text=As legend has it%2C barbecue,lots of butter%2C and pepper.
Of course, any Cajun, with enough beer of bourbon can come up wih a better story! LOL
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This has definitely been an entertaining post.
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain A South American Phrase vla yapa. In the early 1900’s, when one bought half a nickel of red beans, and half a nickel of rice, the market would throw in lapniappe, that of a ham bone. Got a lot of people through the depression. True to the people of Louisiana, always give a little something for nothing, a blessing to other.
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GWG8541 We aim to please.
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Dr_Pain A South American Phrase vla yapa. In the early 1900’s, when one bought half a nickel of red beans, and half a nickel of rice, the market would throw in lapniappe, that of a ham bone. Got a lot of people through the depression. True to the people of Louisiana, always give a little something for nothing, a blessing to other.
Chef like a baker’s dozen?
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GWG8541 said in New Orleans Barbecue Srimp:
This has definitely been an entertaining post.
We did “pass a good time”
I hope this makes it into a recipe folder on waltons
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