BBQ Shrimp | Emeril Lagasse
On the menu at his restaurant in New Orleans since day one, BBQ Shrimp is a recipe
so essential to Emeril that he wanted to create a version for the home cook.
BBQ SHRIMP
SERVES 4 AS AN APPETIZER
“Barbecue shrimp” originated at Pascal’s Manale Restaurant & Bar in New Orleans in the 1950’s and became hugely popular. When I was getting ready to open Emeril’s, I developed my own white tablecloth version, with a kicked-up flavor base that simmered for hours. It’s still a signature dish at Emeril’s. Here I simplify my interpretation for the home cook, served with jalapeno biscuits.
SHRIMP
24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and heads reserved.
1 tablespoon cracked black peppercorns
2 teaspoons Emeril’s Essence (recipe follows)
1 ½ teaspoons chopped fresh rosemary
3 tablespoons olive oil
1 cup dry white wine
3 cups water
¾ cup Worcestershire sauce
Juice from 2 lemons (about ¼ cup)
½ cup chopped onion
1 tablespoon minced garlic
1 tablespoon hot sauce
¼ cup (½ stick) unsalted butter, cut into 8 pieces
Jalapeno Biscuits, for serving (recipe follows)
In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon Essence, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
Heat 1 tablespoon oil in a 12-inch skillet over high heat. Add the shrimp shells and heads, the remaining ½ tablespoon pepper and 1 teaspoon Essence, and cook, stirring a few times, for 3 minutes. Add wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
Heat a 14-inch skillet over high heat. Add remaining 2 tablespoons of oil, then shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with jalapeno biscuits, if desired.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
JALAPENO BISCUITS
MAKES 12 BISCUITS
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¼ cup cold unsalted butter, cut into small pieces
2 tablespoons chopped seeded jalapeno pepper
¼ cup buttermilk, or as needed
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Sift dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Do not overwork the dough.
On a lightly floured work surface, roll dough into a 7-inch round, ½ inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits. Transfer the rounds to the baking sheet. Bake until the tops are golden and the bottoms browned, about 15 minutes. Serve warm.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to make New Orleans BBQ Shrimp
New Orleans native Charlie Andrews demonstrates on how to make BBQ Shrimp. This recipe feeds about 2 to 3 people. This dish is one of New Orleans most iconic and popular dishes that originated in 1950. It involves searing the shrimp then we baste the shrimp in a sauce. Very delicious! Hope you all will give this recipe a try.
BBQ Shrimp recipe link
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CRISPY Grilled Shrimp (Prawns) with Lemon Garlic Butter Sauce
To say this is amazing is an understatement.... it is, quite simply, the BEST way to cook prawns on the BBQ!
New Orleans BBQ Shrimp
Get ready to embark on a flavor journey to the vibrant streets of New Orleans with mouthwatering New Orleans Style BBQ Shrimp. This iconic dish captures the essence of Creole cuisine and will transport your taste buds to the heart of the Big Easy. Succulent shrimp, bathed in a rich and buttery sauce infused with a symphony of aromatic spices, creates a flavor explosion that will leave you craving more. The combination of zesty lemon, fragrant garlic, and a touch of heat from cayenne pepper delivers a harmonious balance that is distinctly New Orleans. Served with a crusty baguette, this New Orleans Style BBQ Shrimp is a culinary delight that will satisfy both your appetite and your desire for a taste of the South. Get ready to savor the flavors of New Orleans with every succulent bite. Laissez les bons temps rouler!
Ingredients:
• 5 lbs. large Gulf shrimp, cleaned with shells on
• 1 large onion, diced
• 1 bell pepper, diced
• 4 stalks celery, diced
• 6 cloves garlic, minced
• 5 bay leaves
• 2 bottles Worcestershire sauce
• 4 light-style lagers
• 2 whole lemons
• 1/2 bunch green onions
• 1 tbsp minced parsley
• 1 tsp each of minced thyme, oregano, and rosemary
• 2 sticks butter
• Light olive oil
• Boudreaux's Lil Bit Better Creole seasoning
• Boudreaux's Low and Slow Simmer
• Freshly crushed black pepper
Directions:
1. Clean and devein the shrimp, leaving the shells on.
2. In a pot, heat oil and sauté the onion, bell pepper, and celery until soft. Add minced garlic and cook until fragrant. Stir in the bay leaves.
3. Pour in Worcestershire sauce and beer. Season with Boudreaux's Lil Bit Better Creole seasoning, Boudreaux's Low and Slow Simmer, and freshly crushed black pepper.
4. Cut the lemons in half, remove the seeds, and add them to the pot.
5. Simmer the mixture until it is reduced by half.
6. Add the shrimp to the pot and cook until they turn pink. Stir in the green onions.
7. Turn off the heat and add the remaining minced herbs.
8. Stir in the butter until it melts and emulsifies with the sauce.
9. Garnish with minced parsley and serve with crusty bread for dipping!
New Orleans BBQ Shrimp - Mr B's Way
A very similar rendition of Mr Bs Bistro, New Orleans LA BBQ shrimp.
Rinse 8-10 Colossal size whole unprocessed shrimp.
Clean heads with toothpick as indicated in video if desired, or leave it behind...... its fat and can add additional flavor to the dish.
Remove digestive track with toothpick as indicated in video, or leave it behind............ some do, it dont add any additional positive flavor to the dish however.
Set shrimp aside.
Prepare BBQ sauce by mixing the following into a mixing bowl/cup:
1/3 Cup Worcestershire sauce
One(1) Tsp fresh cracked black pepper
One(1) Tsp ground pepper
3/4 lemon squeezed
One(1) Tsp Cajun/Creole seasoning
One(1) Tsp minced Garlic
One(1) Tsp Louisiana style hot sauce
1/4 Tsp dried Thyme (optional)
1/4 Tsp dried Rosemary (optional)
Stir contents up, set aside.
Chunk up 1 1/4 sticks unsalted butter, set aside.
In large skillet , add a few splashes of olive oil and heat over medium-high heat.
Lay the shrimp into the skillet.
Pour the prepared BBQ sauce into the skillet. Wash the BBQ mixing bowl out with about one(1)Tbsp. water and pour into the skillet.
Lay in 1/4 of the left over lemon (quartered).
Allow shrimp to cook about one minute, shaking the skillet often to keep the shrimp moving around the skillet.
After one minute, turn the shrimp over , continuing to shake the skillet and allow shrimp to cook about one more minute.
Reduce heat and add in 1/3 of the chunked up butter. Shake and swirl the butter until melted, tossing and turning the shrimp while shaking the skillet.
Add another 1/3 of the butter once the first 1/3 has emulsified.
Repeat process of tossing, turning and shaking skillet until second 1/3 of butter has melted.
Add last 1/3 of the butter, allow to emulsify.
Control heat by lifting skillet off the stove top if necessary. If butter begins bubbling to much because of to much heat, it may break and become greasy.
Once all butter is emulsified, remove skillet from heat.
Place shrimp's into a plate, pour over sauce, sprinkle a little more pepper and some parsley on top.
Serve with toasted bread of choice.
BBQ Prawns | Jamie Oliver
The most beautiful skewered prawns, wrapped in smokey bacon and accompanied by a feta and watermelon salad, a combo that with change your BBQ game forever.
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Barbecue Hoisin Ribs | Jamie Oliver
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