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Step away from the pit! BBQ Shrimp, Cajun Style

Discussion in 'General Discussion' started by 73saint, Apr 27, 2017.

  1. 73saint

    73saint Master of the Pit SMF Premier Member

    I got a sweet deal on about 15lbs of beautiful, fresh shrimp this morning.  They were 16/20s, so we decided to take about 4lbs and make homemade BBQ shrimp.  For those that don't know, this is a traditional New Orleans dish, and they aren't actually bbq'd.  They are oven baked, basted shrimp in a sauce, and served with french bread.  There are many recipes out there, and some are pretty well known.  This is one that's been in my family since I was a kid.  It's simple, quick, very rich but DELISH!  

    Ingredients are 3-5lbs whole shrimp (unpeeled, head on)

                          3 sticks butter, 2 lemons sliced, 2 Tbsp Tabasco,

                          2 tsp paprika, 2 tsp salt, 1 tsp oregano, 3 tsp parsley,

                          1 Tbsp black pepper, 1 bottle Heinz chili sauce, 1 cup white wine

    Melt butter in saucepan, add all other ingredients, spread shrimp in a rectangular pan (large and deep so shrimp are not on top of one another). Pour sauce over shrimp, refrigerate and let marinade for at least one hour.  Bake in preheated 350 degree oven for 30-40 mins, stirring occasionally. 

    got my shrimp ready for the pan(s):


    Took all the ingredients and got them ready to add to the shrimp.  Decided 4lbs was a little large for one pan so I split the sauce, and the shrimp and evenly distributed the goodness:


    You gotta have some good french bread for this meal, when you taste the sauce you will understand why.


    These shrimp were large, so I stirred them often.  Every 5 minutes or so.  They ended up going 35 minutes total.  At 30, I pulled one small shrimp and tested.  Then at 35 I tested a large one and it was perfect.


    Were just about ready.  Get a big bowl and ladle, cut some chunks of french bread grab a beer and plenty of napkins...


    You will find yourself sucking on the shrimp before you start to peel them, and once you get them peeled, dip em back in the sauce with some of that french bread.  Messy but oh so good!


    If you decide to try this recipe at home, I hope you enjoy it as much as we do!
     
  2. wade

    wade Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great looking shrimp. I will be in New Orleans in about 5 weeks time so I will be sure to look out for them [​IMG]
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Those shrimp look fantastic!

    Nicely done!

    Point!

    Al
     
  4. sauced

    sauced Master of the Pit

    Great looking shrimp!!

    Points!!
     
  5. Damn Saint, ya making me homesick. Look out Pascal Minnelli's!

    We do BBQ shrimp sometimes, but the one thing I absolutely cannot get outside of the greater New Orleans area is frenchbread. Being a former cook and a native of the area, I can reproduce almost anything from my homeland (not always great but usually passable) but not the French bread. When I am making oyster French bread dressing during the holidays, or whipping up a big pot of roast beef for pro-boys for an LSU or Saints game, I have to settle for something less than what it could be. My non LA guests are always complementary but I must reply "it's even better with New Orleans frenchbread".


    Points for the recipe and the great looking dish!
     
  6. uncletork

    uncletork Smoke Blower

    Now that looks delicious! [​IMG]
     
  7. sportgd

    sportgd Smoke Blower

    Point! Great step by step, I have always been a huge fan of creole cooking.
     
  8. 73saint

    73saint Master of the Pit SMF Premier Member

    Thanks everyone!  They were terrific, and I can't wait for Sunday night leftovers! 

    Also, when I was living away from home, I would either order french bread and have it shipped, or pick some up when in town.  You can always cut the loaves down and freeze them when they are still fresh.  Then, when you want some fresh, preheat your oven to 350 and take some bread out to thaw while oven is heating.  When oven beeps, turn it off (oven, not the beeper), then place bread in the oven for about 3-5 minutes.  Comes out fresh as the day you bought it!
     
  9. I've had shrimp cooked this way.  They are fantastic!  Some friends moved from Nola to here and introduced me to it.  Only they use margarine instead of butter, don't know why.  And 16/20 shrimp; those are some big ones.  As for the bread, I've been baking French loaves and have perfected it.  At least in my opinion.  You're making me head down to the seafood market.
     
  10. 73saint

    73saint Master of the Pit SMF Premier Member

    Dave, I really enjoy trying the different versions of classic recipes.  I also know that most BBQ Skrimps recipes call for worshy sauce, but ours does not.  I also typically will "jazz up" recipes to make them better.  I challenge you to try it this way, and follow the recipe as best you can.  Let me know what you think, I have a feeling you'll like it,
     
  11. Saint, I'll give your recipe a go, probably tomorrow night.  Need to head to the market and also bake some bread.  Thanks
     
  12. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Holy Smokes that looks amazing      so how does it turn out if you use shrimp with no heads?  I have found one place with  raw shrimp with the shell around where I live but have never seen them with the head 
     
  13. 73saint

    73saint Master of the Pit SMF Premier Member

    It's fine without heads.  We do it that way when we can't get em off the boat.  The heads add flavor, and maybe a little "eye-appeal", but you can certainly do the dish with headless shrimp.
     
    weev likes this.
  14. Haven't tried it yet bUT I'm thinking putting a pan in a hot smoker may be incredible. Point for making my mouth water
     
  15. rexster314

    rexster314 Smoking Fanatic

    We've been using Paul Prudhomme's BBQ shrimp recipe since 1986. I don't deviate from it, except to make 1/2 more sauce for sopping up. Lots of people talk about how good Mr B's version is, but I didn't care too much for it. We'll take off the heads and boil them down to make the stock that's called for in the recipe. Short of that, we'll use hondishi powder to make the stock up
     
  16. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Drop dead beautiful Cajun cooking. :drool

    POINT!
     
  17. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    sorry one more question it says one cup of white wine does it matter what kind ? Cooking or drinking sweet or dry. I don't drink wine so not sure what kind to use. Not sure Jack and coke would give it the same taste lol
     
  18. 73saint

    73saint Master of the Pit SMF Premier Member

    I used Pinot Grigio this time, I usually use whatever we are drinking at the time but Pinot Grigio seems to have a great taste!
     
  19. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Wow. I could probably kill two pounds myself. Definitely worth a point.
     
  20. 73saint

    73saint Master of the Pit SMF Premier Member

    Thanks Chile!  We couldn't wait until Sunday, and polished off the leftovers tonight.  I think they were even better than the first go-around.  I will say though, it's a great dish, but one I could not have very often.  Maybe once or twice a year would be about all I could handle!