- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Whole head-on shrimp for BBQ Shrimp
Posted on 1/27/26 at 5:38 pm
Posted on 1/27/26 at 5:38 pm
Are these available frozen? I have never seen them but haven't sought them out before.
Planning to make BBQ shrimp from the Ben's mom's cookbook and need to source them.
Planning to make BBQ shrimp from the Ben's mom's cookbook and need to source them.
6
Posted on 1/27/26 at 5:44 pm to KosmoCramer
Costco does. If they don't have any out, just ask for them to grab some from the back. I think they only come in about 4lb packs.
Posted on 1/27/26 at 5:45 pm to KosmoCramer
depends on where you are. they are readily available on the gulf coast
Posted on 1/27/26 at 5:52 pm to cgrand
Ohio
Posted on 1/27/26 at 7:18 pm to BigBinBR
Looking online at CostCo, they don't have it in our store
Posted on 1/27/26 at 7:20 pm to KosmoCramer
Not sure where you are but most cities have a seafood store. Even up north.
They should have frozen head on shrimp. Also if there's a restaurant depot near you.
They should have frozen head on shrimp. Also if there's a restaurant depot near you.
Posted on 1/27/26 at 7:21 pm to Napoleon
We do have a good seafood store. Exactly one. Planning to check there tomorrow.
Posted on 1/27/26 at 7:30 pm to Napoleon
Additional question, how are the shrimp peeled at the table? Does everyone get a tool to cut the shell?
Posted on 1/27/26 at 7:54 pm to KosmoCramer
Posted on 1/27/26 at 7:57 pm to duckblind56
Got it. I've never peeled whole shrimp without cutting a line down the back.
Posted on 1/27/26 at 8:17 pm to KosmoCramer
The head and body shells peel right off the shrimp if cooked properly to the right temperature. If shrimp are cooked too long and on too high of a temperature the shells will stick to the body and be very hard to peel. Cooking 30 seconds too long can ruin the shrimp. Rule of thumb: when the shrimp body turns orangish-pink, they’re done.
Watch This video featuring Pascal’s Manale who invented the dish. Peeling shrimp starts around the 3:00 minute mark.
I cook mine differently as my ingredients include: butter, fresh cracked black pepper, minced garlic, and Worcestershire sauce. I bake mine in the oven constantly watching and flipping so the shells don’t stick or dry out.
My BBQ shrimp looks similar to this
Watch This video featuring Pascal’s Manale who invented the dish. Peeling shrimp starts around the 3:00 minute mark.
I cook mine differently as my ingredients include: butter, fresh cracked black pepper, minced garlic, and Worcestershire sauce. I bake mine in the oven constantly watching and flipping so the shells don’t stick or dry out.
My BBQ shrimp looks similar to this
Posted on 1/27/26 at 9:07 pm to KosmoCramer
Rouses.
Posted on 1/28/26 at 6:17 am to KosmoCramer
I’m sure there is some flavor added by the heads and it’s certainly traditional to leave the heads on, the Louisiana locals will probably downvote me here, but I would assume BBQ shrimp will be just fine made with head off shrimp OP.
Posted on 1/28/26 at 6:58 am to baldona
I was thinking that, but I wanted to make a bit of a statement with the app 
Posted on 1/28/26 at 8:10 am to KosmoCramer
You'll get added flavor, fat and less chance of rubbery shrimp with head on. That said headless are fine if that's all you got. Just get the biggest you can find
Posted on 1/28/26 at 8:54 am to KosmoCramer
I used Prudhomme's recipe a few weeks ago and he says to remove the front/bottom portion of the head, which includes the eyes..and retain the horn and fat.
I really think if you were to do a side by side taste test you'd be hard pressed to tell the difference in the headless and head-on, but the head on presentation "looks" better because it's more traditional to the dish
Side note on Prudhommes receipes...I don't know if cayenne pepper has gotten hotter over the years or if he just really enjoys it, but both his jambalaya and BBQ shrimp recipes I cooked would have been better halving the amount of cayenne he called for. This is how mine ended up. It was very good, but just a little too cayenne forward
I really think if you were to do a side by side taste test you'd be hard pressed to tell the difference in the headless and head-on, but the head on presentation "looks" better because it's more traditional to the dish
Side note on Prudhommes receipes...I don't know if cayenne pepper has gotten hotter over the years or if he just really enjoys it, but both his jambalaya and BBQ shrimp recipes I cooked would have been better halving the amount of cayenne he called for. This is how mine ended up. It was very good, but just a little too cayenne forward
This post was edited on 1/28/26 at 9:07 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News