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Normally the BBQ shrimp is served whole with the shell New orleans style bbq shrimp the head on but if you have any squeamish eaters feel free to serve the shrimp completely peeled. Other than the shrimp the the most important thing is the BBQ sauce which is a mixture of hot sauce, Worcestershire sauce, lemon juice, garlic and plenty of butter.

The recipe itself is really easy, you just cook the garlic a bit in some butter, add the rest of the ingredients and simmer until the shrimp is cooked. New orleans style bbq shrimp you are looking for a way to celebrate Mardi Gras from home next week this BBQ shrimp is a great way to do it. BBQ shrimp done New Orleans Recent celebrity nude photos in a spicy, buttery, Mature redhead next door sauce that New orleans style bbq shrimp so good that you will be licking your fingers and the plate clean!

Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! This totally takes me back to my New Orleans trip last January. I had BBQ shrimp at Emeril's restaurant and it was delicious.

Yours looks just as good! I will say that yours look exponentially better! Wow, looks so amazing! Kevin, this looks fabulous! I love New Orleans, and the barbeque shrimp is one of my favorites. Your recipe sounds awesome…thanks for sharing it! Anonymous: Can you tell be a bit more? What happens when you click the button? What kind of device and browser are you using?

You we! Great recipes, great pictures do you take your own?? I made the NO bar be que shrimp exactly as your recipe read. They were lip smacking delicious. I put them over white rice for us.

Thank you, thank you. Who died and made you BBQ shrimp god?? There are all kinds of different recipes Bbw big tit indian BBQ shrimp and this is one of them.

There is no need to leave such a nasty hateful comment! I am making this tonight for the second time in 2 weeks! It is delicious and tastes just like the bbq shrimp I order when in New Orleans. I have tried other recipes for bbq shrimp and your sauce is New orleans style bbq shrimp far the best!

I do add basil and Rosemary from my herb garden. Happened upon your page when I was looking for a new pureed soup to make and will be making your cauliflower and white cheddar. Haven't tried your recipe and it may have good taste, but it's not a traditional version of bbq shrimp. Not nearly enough butter and I've never seen one with broth, with the exception of Emeril's version which is an appetizer reduction made with shrimp stock.

It's more of a very concentrated bbq shrimp base unlike the peel and eat traditional version. It also has heavy cream. I've made it a number of times, but it's a different take. Having lived in Louisiana all my life and in NOLA for some of New orleans style bbq shrimp, I've had and made bbq shrimp too many times to count. New orleans style bbq shrimp about a lot of butter and a generous amount of black pepper.

Personally, I've never used hot sauce in it. Doesn't need it. The shrimp heads make a huge difference in the flavor and making it without the shells involves quite a difference in cooking time to Donna bell big tits overcooking the shrimp.

The sauce doesn't need a thickener. It doesn't have to be thick and usually isn't very thick. Next time you have a hankering for bbq shrimp, try Mr. B's Bistro recipe. They serve the best version in NOLA. Give it a try and you'll taste the difference. I've never had it with basil as the other local poster suggested, but I've had some versions with rosemary which are quite good, as well. Here's Mr. B's recipe. Oh my, these were absolutely delicious! My husband not normally a shrimp fan said he wanted mroe, and that it was the best fish he's ever had!

B's in NO the recipe is online go to nola. I have eaten these at several places in NO a few of which never reopened after Katrina. I add a little BBQ sauce at the end. I have always said restaurants leave the head on because it makes look like your getting more food than you actually are. I will try your recipe the next time. I made this and the New orleans style bbq shrimp was just terrible. I followed the recipe and it was horrible and salty it was just not good at all.

I think it was all the Worcestershire sauce I've looked at other recipes and they only had one table spoon. I defiantly think you need to check this recipe it can not be right everyone said it was inedible. Romy Mackay: I'm sorry it did not work out for you!

I will add a note to the recipe to indicate this. Just came across your site googling for BBQ shrimp, and this recipe looks and sounds delicious. Beautiful photography! I can't wait to try it. Thank you. I too have found commercial creole seasoning too salty. For a change I used a vanilla java porter for the beer and liked it. Next time I think I will let the shrimp be rubbed and rest in the creole seasoning for a bit before cooking.

Am also considering removing shells first. Just made this for my boyfriend who is from Louisiana and he loved it! I don't eat shrimp but I ate some of the sauce on rice. Super tasty. Thank you!! Or maybe it was because I used extra-spicy creole seasoning. Either way, great starting point for one my favorite shrimp dishes. Has the chef even been to New Orleans? Where are the shells and heads? This had great flavor, I loved it. And yes, I have been to New Orleans.

I will be making this again in the near future, despite recipe nazis New orleans style bbq shrimp clearly are terrified from deviating from their mommies recipes. Thanks for posting!! I made this recipe tonight and I absolutely loved it. The only thing I added was a half cup or so of shrimp stock that I made with the shells.

I think it added a nice layer of flavor to this dish as a whole. New orleans style bbq shrimp email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar Never miss a recipe! Subscribe to the email Newsletter! Print Recipe. Note : Different hot sauces have different levels of heat and everyone has New orleans style bbq shrimp different tolerance to heat so add the hot sauce a little at a time until you get it to the level of heat that you desire.

I tend use Franks Red Ho hot sauce. Note : Different creole seasonings have different amounts of salt and some have quite a bit so go easy on it, adding a bit at a time to get the sauce to a nice level. I tend use homemade creole seasoning to have more control over the salt content.

Option New orleans style bbq shrimp Instead of simmering to reduce the sauce by half to thicken it, you could add corn starch mixed into cold water to thicken it and save some time. Option : Garnish with sliced green onions or chopped parsley to taste. Get the Cookbook Bundle Now! Popular Recipes Asiago Roasted Onions. Asiago Roasted Garlic Cauliflower Soup.

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