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Pan Barbecued Shrimp
Posted: Mon Aug 23, 2021 5:55 am
by FLOB
Since Bushman has so many shrimp to eat, I figured I'd post one of our family's favorite shrimp recipes. Not sure why it is called barbecue, but that's the name of the recipe...
3-4 tbsp unsalted butter
1 tbsp minced garlic
1/2 tsp dried oregano
cayenne pepper to taste (I use a dash so my wife will eat it, original recipe is 1 tsp)
1 bay leaf
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
salt to taste
2 lbs large shrimp (I've used shelled/deveined or still in shell)
1/2 cup bottle clam juice
1/4 dry white wine
In a large cast iron or heavy skillet, melt butter over high heat. add all remaining ingredients except shrimp, clam juice and wine. Still well until the garlic is fragrant (20-30 seconds) and then add the shrimp. Cook about 3 minutes stirring and shaking the pan. Add clam juice and wine and another pat of butter if needed. Cook until shrimp are done.
Goes great over rice.
Re: Pan Barbecued Shrimp
Posted: Wed Sep 22, 2021 3:09 pm
by 8Ball
Thanks! Will give this a try sometime.
Re: Pan Barbecued Shrimp
Posted: Wed Sep 29, 2021 10:59 pm
by Oldvine Zin
FLOB wrote: ↑Mon Aug 23, 2021 5:55 am
Since Bushman has so many shrimp to eat, I figured I'd post one of our family's favorite shrimp recipes. Not sure why it is called barbecue, but that's the name of the recipe...
3-4 tbsp unsalted butter
1 tbsp minced garlic
1/2 tsp dried oregano
cayenne pepper to taste (I use a dash so my wife will eat it, original recipe is 1 tsp)
1 bay leaf
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
salt to taste
2 lbs large shrimp (I've used shelled/deveined or still in shell)
1/2 cup bottle clam juice
1/4 dry white wine
In a large cast iron or heavy skillet, melt butter over high heat. add all remaining ingredients except shrimp, clam juice and wine. Still well until the garlic is fragrant (20-30 seconds) and then add the shrimp. Cook about 3 minutes stirring and shaking the pan. Add clam juice and wine and another pat of butter if needed. Cook until shrimp are done.
Goes great over rice.
Close to what I do, I add a little ground clove, homemade Worcestershire and some sliced mushrooms. Served on a bed of cheesy grits.
Re: Pan Barbecued Shrimp
Posted: Thu Sep 30, 2021 4:14 am
by Bushman
Both sound great. I usually catch over 1000 shrimp per year thus I save a lot of different recipes.
Re: Pan Barbecued Shrimp
Posted: Thu Sep 30, 2021 4:55 am
by Yummyrum
Bushman wrote: ↑Thu Sep 30, 2021 4:14 am
Both sound great. I usually catch over 1000 shrimp per year thus I save a lot of different recipes.
Lucky bugger Bushy , Day’m thats almost three a day
Like prawns , I do
Re: Pan Barbecued Shrimp
Posted: Thu Sep 30, 2021 5:22 am
by Ben
I do something similar, replace clam juice with tomato sauce or fresh tomatoes, serve over rice or mashed potatoes. This looks good though, I might have to pick up some clam juice.
Re: Pan Barbecued Shrimp
Posted: Thu Sep 30, 2021 5:43 am
by LWTCS
The BBQ moniker definitely confusing.
Not BBQ at all.
More like,,,,I dunno,,,reverse brazing?
Let me ask Gordon Ramsay. Wait here....
Re: Pan Barbecued Shrimp
Posted: Thu Sep 30, 2021 4:36 pm
by Oldvine Zin
LWTCS wrote: ↑Thu Sep 30, 2021 5:43 am
The BBQ moniker definitely confusing.
Not BBQ at all.
More like,,,,I dunno,,,reverse brazing?
Let me ask Gordon Ramsay. Wait here....
Why do they call it BBQ shrimp?
Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world. ... So why call it barbecue? "Only because when it comes out, it kind of looks like it's got a reddish tint," DeFelice says. Pascal's Manale's most important ingredient is the head-on shrimp
Re: Pan Barbecued Shrimp
Posted: Thu Sep 30, 2021 5:02 pm
by FLOB
Oldvine Zin wrote: ↑Thu Sep 30, 2021 4:36 pm
LWTCS wrote: ↑Thu Sep 30, 2021 5:43 am
The BBQ moniker definitely confusing.
Not BBQ at all.
More like,,,,I dunno,,,reverse brazing?
Let me ask Gordon Ramsay. Wait here....
Why do they call it BBQ shrimp?
Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world. ... So why call it barbecue? "Only because when it comes out, it kind of looks like it's got a reddish tint," DeFelice says. Pascal's Manale's most important ingredient is the head-on shrimp
Interesting. I never knew anything about the origins of the recipe. My mother found it in a magazine at least 30 years ago.
My copy of the recipe is written out on a index card. She gave me one of those little index card holders with tabs and a bunch of family recipes when I got married 21 years ago.
Re: Pan Barbecued Shrimp
Posted: Mon Oct 11, 2021 6:10 pm
by Oldvine Zin
Just got back home from the east coast and had to make this
Stay safe
OVZ
Re: Pan Barbecued Shrimp
Posted: Mon Oct 11, 2021 6:33 pm
by jonnys_spirit
Wow that looks good enough to eat the tails!
-j
Re: Pan Barbecued Shrimp
Posted: Tue Oct 12, 2021 2:14 am
by FLOB
Looks great! Hope you enjoyed it.
Re: Pan Barbecued Shrimp
Posted: Mon Jan 17, 2022 7:37 pm
by Oldvine Zin
Just made this tonight
BBQ Shrimp and cheesy grits
Stay safe
OVZ
Re: Pan Barbecued Shrimp
Posted: Mon Jan 17, 2022 8:07 pm
by Twisted Brick
Great pic, OVZ. Looks delicious.
Re: Pan Barbecued Shrimp
Posted: Mon Jan 17, 2022 9:39 pm
by Saltbush Bill
Its got me drooling , Id give it a go but don't think I can by clam juice here. Could I just use fish stock in place of that do you think Bushy ?
Re: Pan Barbecued Shrimp
Posted: Mon Jan 17, 2022 11:51 pm
by ecir54
Here's mine Nola style.
