Step away from the pit! BBQ Shrimp, Cajun Style

[mike5051]

Looks amazing!  I do bbq shrimp in a skillet with butter and black pepper and wooshy sauce.  I will have to give your recipe a try!

Mike

 

[remsr]

I absolutely love shell fish, but I have a terrible time dealing with cooked sea foods in the shell.
Could this dish be done without the heads and shells to come out as tasty as if the heads and shells were left on? It sounds really good and I would like to try it.
I also love Cajun foods and have been known to make a mean chicken and sausage gumbo.

Randy,

 

[chef jimmyj]

.Looks great! I have made a version several times with delicious results. I have not seen a version with the Heinz Sauce, but l do love the stuff and can see your recipe as tasty.

Weev, choose a dry wine. You can always add a pinch of sugar if needed but can't take it out. If you don't drink wine regularly, by a Box Wine. You can tap out a cup tonight to cook with and 6 months from now when you are cooking with wine again, it will still be perfectly delicious to use. Does not turn or oxidize. Almaden Pinot Grigio or Chardonnay are inexpensive and although quite dry, still drinkable for the non-drinker...JJ

 

[73saint]

I absolutely love shell fish, but I have a terrible time dealing with cooked sea foods in the shell.
Could this dish be done without the heads and shells to come out as tasty as if the heads and shells were left on? It sounds really good and I would like to try it.
I also love Cajun foods and have been known to make a mean chicken and sausage gumbo.

Randy,

Randy, I honestly think it would have an effect without the shells.  But, the sauce is really good on it's own, so go for it of you want to try it without.  I might peel the shells, make a seafood stock and add that to the sauce but that might be too much trouble.

.Looks great! I have made a version several times with delicious results. I have not seen a version with the Heinz Sauce, but l do love the stuff and can see your recipe as tasty.

Weev, choose a dry wine. You can always add a pinch of sugar if needed but can't take it out. If you don't drink wine regularly, by a Box Wine. You can tap out a cup tonight to cook with and 6 months from now when you are cooking with wine again, it will still be perfectly delicious to use. Does not turn or oxidize. Almaden Pinot Grigio or Chardonnay are inexpensive and although quite dry, still drinkable for the non-drinker...JJ

That's great advice about the boxed wine.  We aren't heavy drinkers, and a lot of times a bottle of wine will go bad on us, after we've opened it.  Next time I buy white, I'll give that a try.

 

[remsr]

Good idea about using the shells and heads for stock. I don't mind extra work. I make dark chocolate roux and cameliz

 

[remsr]

Darn this phone it does what it wants to. The word I was attempting to type is caramelize 6 large onions for French onion soup, both take lots of time.

Randy,

 

[remsr]

Great advice JJ thank you.

Randy,

 

[bbqwillie]

Boy I miss the food down there. Every so often I get crawfish withdrawals.... Those shrimp look Delicious!

 

[disco]

Super shrimp, Saint! Points for sharing a dish with us!

Disco

 

[indaswamp]

73saint-New fellow cajun member here, great looking BBQ Shrimp. I love BBQ'ed shrimp. I use the sauce recipe on BBQ redfish on the halfshell too-friggin amazing good! I'm looking forward to the shrimp season opener in about 2 weeks so I can pick some shrimp up fresh from the docks while redfishing. Now I gotta do BBQ shrimp! LOL! I got some family heirloom recipes I'll be sharing as a contributing member here as I cook them or get requests.

 

[indaswamp]

Darn this phone it does what it wants to. The word I was attempting to type is caramelize 6 large onions for French onion soup, both take lots of time.

Randy,

Speaking of french onion soup-save the Au Jus from brisket and make French Onion soup with dat! WHAT! Talk about takin it up a notch!!!

 

[wimpy69]

[quote name="Indaswamp" url="/t/261832/step-away-from-the-pit-bbq-shrimp-cajun-style/30#post_1699273"

Speaking of french onion soup-save the Au Jus from brisket and make French Onion soup with dat! WHAT! Talk about takin it up a notch!!!
[/quote]

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Now there's an idea!!

 

[remsr]

That is a great idea. My dilemma would be, should I pour it over the sliced brisket like I have been doing or save it for French onion soup? I just made a gal of rich beef stock out of beef back ribs, onions, celery, carrots, garlic and tomato paste that I seasoned and roasted in the oven until they were nice and brown then I simmered them for hours until the meat fell off the bones then I stained it, refrigerated it for a few hours, slimed the fat, poured it in 2 cup containers and put it in the freezer. It's so thick and rich that I need to thin it with some store bought beef stock.
Less the spices I use to rub my brisket this stuff is as good as brisket juices. But now you have me thinking about how my French onion soup would taste if I seasoned the beef back bones and veggies with a little brisket rub??? I could even put a little in my already cooked stock and boil it or better yet put it in the smoker at 225 and boil it for a little smoke flavor? My concern would be that everyone says my French onion soup is the best they ever tasted, would this make it better or turn it into something else that's great but is clearly no traditional French onion soup? I do love trying new things, but both the soup and the stock are time consuming. Would my picky wife who loves my soup say " this tastes different" and like it or not? She is a fantastic cook and baker and hard to please.

Randy,

 

[browneyesvictim]

YESSSSS!!! Shellfish are a real delicacy and probably have been my favorite thing of al foods. I have been fortunate enough to live around fresh fish as well as shellfish; including shrimp living near the coast.. To my utter disappointment the last 2 times I have eaten shrimp I have broken out in an reaction after eating shrimp! Fortunately it hasn't been anything life threatening.  I have broke out in itchy and swollen hives all over my body and was able to quell it with Benadryl. I never knew there was such a thing as adult onset allergies like this!  am going to give you a point because yours looks fantastic, but I am jealous! Enjoy them if you can folks, because the day may come that you can never have them again.

 

[indaswamp]

Runs in my family...both my Dad and brother itch when they eat boiled crawfish or boiled shrimp. Lots of beer tends to deaden it though...

 

[indaswamp]

I use a very simple rub on brisket without a lot of churching up so the Au Jus is simply seasoned, with just a little on the salty side. When making the soup, I add a little more water to cut the salt a little, but when it is done-in a bowl with the crouton and swiss cheese...It is perfect!

 

[indaswamp]

To the OP-sorry to side track your thread....

 

[73saint]

 
To the OP-sorry to side track your thread....

All good.  The posts and feedback are all helpful.  Glad this thread has helped and hope everyone enjoys as I do...

 

[mike5051]

 
Runs in my family...both my Dad and brother itch when they eat boiled crawfish or boiled shrimp. Lots of beer tends to deaden it though...

I get a red rash across the upper body,and neck.  I keep on eating!

Mike

 

[shyzabrau]

I never knew there was such a thing as adult onset allergies like this!

I've developed an allergy to alcohol. Luckily, it just intermittently manifests itself as a deep flush in my face and a mottled flush on my upper chest. (And sometimes a dramatic flavor shift.) So far, it is liveable, which is good because my first and foremost hobby is brewing beer...