New Orleans Barbecue Srimp
-
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!
-
NOLA bbq shrimp is supple.
-
That is a GREAT recipe!!! Thanks for posting it Chef. Just reading the ingredients I can almost taste it. Just to clarify it is all fresh herbs except for the ground ones (not that anyone would question that a chef would use dried rosemary leaves LOL!!!)
-
I love the fact that you went technical on cooking the shrimp. We live minutes from the shrimp docks in Delcambre so we get those bad boys right off the boat when the shrimpers come in. We cook fresh shrimp so often that we don’t really use or need to be technical!
-
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to Chef on last edited by
Chef will definitely try this one. Thanks!
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Chef on last edited by
Chef thanks, I’ve already printed it and can’t wait to try it.
-
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Chef on last edited by
Chef Sounds like a great recipe, wish my wife liked seafood. I might try it when she is out of town.
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Dr_Pain on last edited by
Dr_Pain Fresh whenever I can, rosemary is so easy to grow and with three plants, it takes care of all my home use.
I do use dried oregano. I grow it, but flavors become much more intense when dried.
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to bocephus on last edited by
bocephus Make a small batch and let her dip bread in the sauce. It just might convince her otherwise.
Not to mention that bread dipped in this sauce can be a meal even without the shrimp.
-
Chef Grandmama wouldn’t do that too if she caught you slipping that thermometer in there, would she? I understand though, just messing with you.
-
zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Chef on last edited by
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?
-
ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Chef on last edited by
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!
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to zbigjeff on last edited by
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 Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to ND Mike on last edited by
ND Mike I’ve made it with frozen easy-peel (thawed) and they came out well.
-
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Chef on last edited by
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. -
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 Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Dr_Pain on last edited by
-
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!!!
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to zbigjeff on last edited by
zbigjeff Beyond my pay scale, you need at least a BSN or MSN to do that. LOL
(Bachelors or Masters in Nursing)
