A couple years ago I was talking to my buddy who had been a bartender in New Orleans (at the Erin Rose, awesome bar in the Quarter, check it out if you're down there) for 12 years or so about what I was going to cook up for a pre-Christmas Christmas party at my parent's house for the extended family. He recommended New Orleans BBQ Shrimp. I didn't end up cooking it for the party, it's a dig in with both hands kinda dish and there were way too many little kids who would be present - messy disaster waiting to happen - but I did make it one evening for my parents. Strangely NO BBQ Shrimp has nothing to do with BBQ but that's what it's called none the less. However, I thought the other day, "well why not do it on the smoker?" So yesterday I did. Of course I did a search and it's been done before but whatever.
The basic idea is butter, lemon juice, worchest(*&*%erchire!#%!^!^ sauce, a little garlic, and cajun seasoning and cook the shrimp in that sauce. There' a thousand recipes for this dish, here is one I sorta followed by Malcolm Reed: http://howtobbqright.com/2016/06/09/smoked-shrimp/ I added a couple cloves of garlic, and used cilantro instead of parsley which I thought added a really nice flavor. Use rub/seasoning of your choice. Toss in a little hot sauce if you desire - I forgot to but it turned out just fine.
I used raw, deveined, easy peel shrimp. Cooking with shells on is supposed to enhance the flavor, adding a bit of "seafood stock" if you will. It also makes for a nice get your hands dirty ripping the shells off fun time eating experience.
I did this a bit off the cuff at my friend's house yesterday after she called up and suggested an afternoon of beers, cornhole, and grilling - well I'm not saying no to that! Brought my AMAZEN tube and did this on the gasser. Cooked about 40min at well not sure, probably about 250°F - I really just winged it. Everyone loved it, my friend, her teen son, her tween daughter and 2 of her friends, I gotta say that's pretty successful. She cooked up some steamers, homemade guacamole, corn on the grill, burgers and dogs to complete the fiesta. Great day. Super easy and delicious, give it a shot!
Yeah, yeah, here's the food porn:
The basic idea is butter, lemon juice, worchest(*&*%erchire!#%!^!^ sauce, a little garlic, and cajun seasoning and cook the shrimp in that sauce. There' a thousand recipes for this dish, here is one I sorta followed by Malcolm Reed: http://howtobbqright.com/2016/06/09/smoked-shrimp/ I added a couple cloves of garlic, and used cilantro instead of parsley which I thought added a really nice flavor. Use rub/seasoning of your choice. Toss in a little hot sauce if you desire - I forgot to but it turned out just fine.
I used raw, deveined, easy peel shrimp. Cooking with shells on is supposed to enhance the flavor, adding a bit of "seafood stock" if you will. It also makes for a nice get your hands dirty ripping the shells off fun time eating experience.
I did this a bit off the cuff at my friend's house yesterday after she called up and suggested an afternoon of beers, cornhole, and grilling - well I'm not saying no to that! Brought my AMAZEN tube and did this on the gasser. Cooked about 40min at well not sure, probably about 250°F - I really just winged it. Everyone loved it, my friend, her teen son, her tween daughter and 2 of her friends, I gotta say that's pretty successful. She cooked up some steamers, homemade guacamole, corn on the grill, burgers and dogs to complete the fiesta. Great day. Super easy and delicious, give it a shot!
Yeah, yeah, here's the food porn:
