Barbecue Shrimp

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ecir54
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Barbecue Shrimp

Post by ecir54 »

Beautiful gulf shimp. Cook this once a year for my wife's god child's birthday.
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juana_b
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Re: Barbecue Shrimp

Post by juana_b »

You're making me hungry for some camarones a la diabla.
I'm just getting over the heat from brunch:
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Wildcats
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Re: Barbecue Shrimp

Post by Wildcats »

Love the big Gulf shrimp. But too hot for me on the Ghost pepper sauce.
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Re: Barbecue Shrimp

Post by ecir54 »

those will be baked in 2 lbs of seasoned butter.
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Renhoekk
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Re: Barbecue Shrimp

Post by Renhoekk »

Yep I love a bit of heat with my prawns too. I grow my own Carolina Reapers…a little bit goes a long way :D They go well in a sauce with lime and mango

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Bushman
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Re: Barbecue Shrimp

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I have a book on preparing and cooking prawns/shrimp. I catch over 1000 most years. We are allowed 80 per day per person. So with my wife and I we can catch usually in 2-4 hours 160 shrimp per day. We use pots and are in over 300 feet of water. Below is an example of our pots and the next picture is of spot prawns.
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Wildcats
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Re: Barbecue Shrimp

Post by Wildcats »

ecir54 wrote: Sat May 06, 2023 7:41 pm those will be baked in 2 lbs of seasoned butter.
I bet they were great. I lived on the Gulf cost for 20 years in Corpus Christi Texas. We had fresh seafood available all the time. That and the fishing is the most I miss about the Lone Star State. We would marinade the Jumbo shrimp in Italian dressing over night and Bbq em on Mesquite wood.
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Re: Barbecue Shrimp

Post by Wildcats »

Bushman wrote: Sun May 07, 2023 5:42 am I have a book on preparing and cooking prawns/shrimp. I catch over 1000 most years. We are allowed 80 per day per person. So with my wife and I we can catch usually in 2-4 hours 160 shrimp per day. We use pots and are in over 300 feet of water. Below is an example of our pots and the next picture is of spot prawns.
A226FF38-539E-4023-B31D-326960819A9B.jpeg5B2B1313-2BB9-4F95-BF61-0E2AC42F1EA8.jpeg
NICE.
ecir54
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Re: Barbecue Shrimp

Post by ecir54 »

Wildcats wrote: Sun May 07, 2023 6:15 am
ecir54 wrote: Sat May 06, 2023 7:41 pm those will be baked in 2 lbs of seasoned butter.
I bet they were great. I lived on the Gulf cost for 20 years in Corpus Christi Texas. We had fresh seafood available all the time. That and the fishing is the most I miss about the Lone Star State. We would marinade the Jumbo shrimp in Italian dressing over night and Bbq em on Mesquite wood.
went down today, godchild happy!!!
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Tater
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Re: Barbecue Shrimp

Post by Tater »

But where is the recipe ?
I use a pot still.Sometimes with a thumper
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harold01
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Re: Barbecue Shrimp

Post by harold01 »

they are not shrimp, they are prawns
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Saltbush Bill
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Re: Barbecue Shrimp

Post by Saltbush Bill »

Its like this Harold , to non Vegemite eating,and some other countries they are shrimps.....just ask Paul.
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Bushman
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Re: Barbecue Shrimp

Post by Bushman »

The name is interchangeable in the PNW. In the regulation forum they are called shrimp when looking up collection rules.
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Re: Barbecue Shrimp

Post by Bushman »

Tater here are a few of the ways I prepare shrimp other than cooking them for a few minutes in the shell with butter.

SHRIMP RECIPES
THAI SHRIMP
1 # shrimp, uncooked
8 oz. light Italian salad dressing
2-3 T chunky peanut butter 1 T soy sauce
1 T honey 1 tsp ginger
½ tsp crushed red pepper
6 oz. angel hair pasta
1 T salad oil 1 T sesame oil
1 carrot, shredded 1 C chopped green onions
2 T chopped fresh cilantro

1. Mix shrimp, ½ C dressing marinade and put in refrigerator for 1 hour
2. In a small bowl, mix peanut butter, soy, honey, ginger, red pepper and remaining salad dressing. Whisk together and set aside.
3. Prepare pasta
4. In sauce pan, heat oils. Add cilantro, carrots, onions and shrimp (drain before adding) and cook for 3-5 minutes
5. Toss pasta with peanut butter mixture. Add shrimp mixture.

BACON SHRIMP WRAP
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 6 servings
* 1/4 cup sugar
* 1/4 cup lemon juice
* 2 tablespoons olive oil
* 4 teaspoons paprika
* 1 teaspoon each salt, pepper, curry powder, ground cumin and ground coriander
* 1/2 to 1 teaspoon cayenne pepper
* 18 uncooked jumbo shrimp, peeled and deveined
* 9 bacon strips, halved lengthwise

1. In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.
2. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bacon-wrapped shrimp, covered, over medium heat or broil 4 in. from the heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen

Shrimp Newburg
1 cup evaporated milk 1 tsp Worcestershire sauce
3 Tbs butter 1/8th tsp nutmeg
2 cups chopped shrimp 2 egg yolks
3/4 tsp salt 1 Tbs sherry
1/2 tsp paprika 6 slices buttered toast

Heat evaporated milk with butter in top of a double broiler. Add shrimp, salt, paprika, and nutmeg. Beat egg yolks, add Worcestershire sauce, and sherry and mix a little of the hot liquid with the yolks. Pour egg mixture into the sauce. Cook 1 or 2 minutes more.

HONEY GARLIC SHRIMP
Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!
Author: Alyssa
Serves: 4-6
Ingredients
* ½ cup honey
* ¼ cup soy sauce
* 3 cloves garlic, minced
* juice of one small lemon
* 1 pound large shrimp, peeled and deveined
* 2 Tablespoons butter
* green onions, for garnish

Instructions
1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
2. In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions

Spiced Rum-Glazed Shrimp
INGREDIENTS
1 1/2 lb. shrimp, peeled and deveined
3 tbsp. olive oil, divided
1/3 c. sweet chili sauce
1/4 c. soy sauce
1/4 c. Captain Morgan Spiced Rum
2 cloves garlic, minced
Juice of 1 lime
1/2 tsp. crushed red pepper flakes 
1 green onion, thinly sliced, for garnish

DIRECTIONS
* Place shrimp in a large bowl. In a medium bowl, whisk together 2 tablespoons olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes. Add 3/4 of the marinade to the bowl of shrimp and let marinate in refrigerator for 15 to 30 minutes.
* Heat remaining 1 tablespoon  oil in a large pan or grill pan over medium-high heat. Add shrimp and cook on one side until golden, about 2 minutes. Using tongs, flip shrimp, then brush with remaining marinade. Cook 1 to 2 minutes more.
* Garnish with green onions and serve immediately.


Creamy Garlic Shrimp with Parmesan
INGREDIENTS
* 1 tablespoon olive oil
* 1 pound (500 grams) shrimp, tails on or off
* Salt and pepper, to taste
* 2 tablespoons unsalted butter
* 6 cloves garlic minced
* 1/2 cup dry white wine* or chicken broth
* 1 1/2 cups reduced fat cream**
* 1/2 cup fresh grated Parmesan cheese
* 2 tablespoons fresh chopped parsley

INSTRUCTIONS
* Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

* Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

* Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

* Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.

* Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.

* Serve over pasta, rice or steamed veg.
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Saltbush Bill
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Re: Barbecue Shrimp

Post by Saltbush Bill »

Give this one a crack Bushy , Its one of my favorites , came from another forum your frequent.
Do try to find quality Chorizo , it does make a difference.

2 tablespoon olive oil,
150g Chorizo sausage, sliced
2 cloves crushed garlic
1 onion diced
1 red capsicum diced
1 green capsicum diced
1 teaspoon sweet smoked paprika
200g long grain rice
500ml diced canned tomatoes
1 1/2 cups chicken stock
1/4 teaspoon cayenne pepper
500g green prawns
6 shallots
Salt to season

Heat oil in a large frypan over medium-high heat and fry Chorizo until golden brown and place on plate to one side. Add garlic, onion and capsicum to pan and cook for 3 min, add paprika and mix in. Add chorizo, tomato, stock, rice and cayenne to pan. Season with salt and bring to boil then reduce heat to low simmer for 20 min stirring often. Add prawns, mix in, cover and cook for 5 min. Serve and garnish with shallots and a slice of crusty bread. Enjoy
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Re: Barbecue Shrimp

Post by ecir54 »

Here you go tater

Barbeque Shrimp

4 pounds fresh shrimp with heads
2 pounds real butter
1 large yellow onions, diced
2 tbsp ground rosemary
6 tbsp ground black pepper
1 tbsp Louisiana Chinese red pepper (caution this is the kick, like 1 tbsp)
2 tbsp crab boil
3/4 cup parsley
2 cloves garlic, diced
4 tbsp Worcestershire sauce or similar
1 large lemon, squeezed
1 loaf of French bread while serving

Soak shrimp in salt water for 5 minutes then purge with fresh water a couple of times before cooking
Mix all the ingredients except the shrimp in a saucepan and cook until the butter has melted and everything is mixed well, add parsley last.
Preheat oven to 350
Put the shrimp evenly in a large glass baking dish then pour the sauce over them
Cover then place in oven for 30 – 40 minutes or until shrimp are pink

a co worker gave me a few pounds the other day and will cook them up this weekend. Will probably butterfly them and fry them up.
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Re: Barbecue Shrimp

Post by Big River »

Love this with fresh French bread - New Orleans style BBQ shrimp

https://www.thespruceeats.com/bbq-shrim ... ns-5205674
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Chauncey
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Re: Barbecue Shrimp

Post by Chauncey »

I recommend researching the Pascals Manale bbq shrimp recipe.
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Re: Barbecue Shrimp

Post by Bushman »

Chauncey wrote: Fri Jun 16, 2023 4:49 pm I recommend researching the Pascals Manale bbq shrimp recipe.
Seems like 10 minutes on high would over cook shrimp. Other than that the recipe looks good.
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Chauncey
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Re: Barbecue Shrimp

Post by Chauncey »

Bushman wrote: Fri Jun 16, 2023 5:45 pm
Chauncey wrote: Fri Jun 16, 2023 4:49 pm I recommend researching the Pascals Manale bbq shrimp recipe.
Seems like 10 minutes on high would over cook shrimp.
New Orleans style as invented by pascals Manale restaurant is done in the oven so....maybe improper recipe. I'm at work right now but I can copy it from my notebook when I get in. Summertimein nola. got 10 customers in the bar on a Friday at 9pm. Smfh
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Re: Barbecue Shrimp

Post by ecir54 »

yes Pascal’s Manale was once the place to go to but over the last few years this dish went to shit there. Good news is the Dickie Brennan Group recently purchased it so hope they make a comeback.

https://nola.eater.com/2023/3/17/236453 ... cal-manale

Saying that i made my recipe after eating this dish from multiple establishments through out the city and have to say it is close to what Pascal’s Manale used to be in its prime. Second best was at the Dry Dock Cafe in the point but that was awhile back and probably had more to do with the chef they had at the time.
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Re: Barbecue Shrimp

Post by ecir54 »

Chauncey, Igor's? What time you working to?
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Chauncey
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Re: Barbecue Shrimp

Post by Chauncey »

ecir54 wrote: Fri Jun 16, 2023 7:00 pm Chauncey, Igor's? What time you working to?
Seahorse til close tonight. Grave at Lucky's tmmrw nite
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