New Orleans Style BBQ Shrimp on the drum

cowgirl · Oct 23, 2009

I wanted to try these on the drum.. I make them in the house and on the grill but wanted to see how they would do with a touch of smoke too.

These are some of my homegrown shrimp....

For the sauce....
1 tsp cracked black pepper
2 cloves of garlic, minced
1 tsp of chili powder
two pinches each of
thyme
basil and
oregano
1 1/2 to 2 TBS liquid crab boil
1 1/2 TBS dijon mustard
about 1/2 tsp tabasco or hot sauce
2 sticks of butter (or more)

I fry a few pieces of bacon, remove from the pan...then add everything else into the pot but the shrimp. I let it simmer for 10 to 15 minutes.

You can add more butter to cut the heat.

Add the shrimp and stir to coat....

into the drum at 250 degrees with a bit of hickory.
I stirred them after 20 minutes. They took about 40 minutes to cook.

The New Orleans Style BBQ shrimp sprinkled with crumbled bacon and green onions. Served with crusty bread to sop up the gravy and a cold beer to wash it down.

I liked it !! A lot!

Thanks for checking out my supper!

memphisbud · Oct 23, 2009

Gorgeous plate Cowgirl....it just blows my mind how creative you are. Great job!

cowgirl · Oct 23, 2009

Thank you Bud!! I think a big batch of these in the drum would be a hit at my next cookout. ...and they would be easy to make.

smoke_chef · Oct 23, 2009

Hmmmm.... smoked shrimp. I haven't tried that one yet.

Did they pick up much of the smoked flavor?

You don't eat the shell do you? Some cultures do. I've tried it twice with some Asian friends. It's not for me.

Do you think the dish would work the same if I used pre-peeled shrimp? My wife likes shrimp but doesn't like to peel them. I usually spoil her and serve only pre-peeled.

As always... you come up with an awesome post!

blue · Oct 23, 2009

That looks great, Jeanie

mballi3011 · Oct 23, 2009

I have smoked some shrimp before but they didn't come out looking like yours. I did mine on a sticks like a kabob. They were pretty tastey I most say but I have been looking for a good bar-b-que recipe for ever and now I will have to try yours because you haven't led us down yet. Your food is so good looking and your creativety is just off the charts. Like I said before I'm just gonna make your page my home page because I seach thur them so much. Thanks Again

eman · Oct 23, 2009

IMHO, If at all possible cook the shrimp w/ shells on . It keeps them from getting rubbery and also adds flavor.
Just break down and peel the shrimp for her!

raceyb · Oct 23, 2009

Very good looking dish. I'm kinda squeemish though and the shrimp with heads is kinda yucky. I have a friend that will eat crawdads, head and all....

Nice looking plate except for the shrimp starin at me...

treegje · Oct 23, 2009

That plate looks awesome

rivet · Oct 23, 2009

Jeannie gotta love your food! You make shrimp the real way, head, tail and all, pick 'em apart on the plate~ way to go. That's how I grew up eating them. Beautiful looking plate and that recipe with the bacon drippings is a keeper. Thanks for sharing such a feast. Big points to you

beer-b-q · Oct 23, 2009

Nice looking shrimp Jeanie.... Love Shrimp...

the dude abides · Oct 23, 2009

Wow what a great looking dinner. And you raised it too?! My wife hates you. LOL I said "hey honey, come look at these shrimp cowgirl raised and smoked. They look awesome." She said "I'm so sick of cowgirl and her perfect meals." This is said as she's heating up one of those premade/frozen Stoffers lasagnas for our dinner toningt. I'm not complaining.

It sounds meaner that it really was. But thanks Jeanie for pushing her buttons. LOL

jaxgatorz · Oct 23, 2009

Darnit Jeanie!! Now you've gone and done it .. Shrimp is my favorite !!! But of course u had me at " apple dumplings."

Again u amaze...Great job as always !!

beer-b-q · Oct 23, 2009

Jeanie, I just noticed where you GREW YOUR OWN SHRIMP???

Can I come visit???

hhookk · Oct 24, 2009

Amazing. Those look so delicious. Great post.

waysideranch · Oct 24, 2009

Beautiful shrimp Jeanie. And i like the Shiner in the pick as well.

chefrob · Oct 24, 2009

o.k, that one gets 2 homers!

scarbelly · Oct 24, 2009

You are a truly amazing cook. Enjoy all of the posts - Thanks for sharing

pepeskitty · Oct 24, 2009

My wife says you have some gourmet chef skills. I have to agree. Good looking food as usual.

Thanks for sharing.

cowgirl · Oct 24, 2009

Thank you everybody!

SmokeChef, I do not eat the shells either. I like to cook the shrimp with the shells and head when possible, it adds more flavor, but some dishes they are better peeled.
If you used peeled ones in this dish, just let them sit for bit to soak up some of the gravy and they will work fine.
The dish is spicy but you can cut the heat down by adding more butter.

lol Dude, please tell Mrs Abides that most of the time I eat sunflower seeds or olives off the tips of my fingers for supper. lol

lol Mike.

Paul, I raise shrimp here on the farm. Beef, pork, poultry and horses too. :)

Scott... I CL is still my favorite!

Thank you for the kind comments everybody!

New Orleans Style BBQ Shrimp on the drum

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