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re: My Moms BBQ SHRIMP go so hard. Forget Ramsey
Posted on 8/5/20 at 12:52 am to cyborgsaint
Posted on 8/5/20 at 12:52 am to cyborgsaint
Mad respect. A sensible version of this classic even before putting word to palette. Will try soon.
0
Posted on 8/5/20 at 12:53 am to AlxTgr
That’s pretty weak.
This post was edited on 8/5/20 at 12:55 am
Posted on 8/5/20 at 7:51 am to Ham And Glass
quote:
I'll get hammered for asking this, but does anyone make BBQ shrimp with the shrimp peeled ahead of time? I'll eat it any which way, but my family wants it deveined
I do this. I get huge shrimp, 10-12s. Peel and devein but leave the head on and intact. The head is key. In a skillet, butter, garlic, some lemon and thyme, pepper etc, cook down till the garlic gets almost cooked. Add my Worcestershire, cook down a minute more. Then add one layer of shrimp to the pan and cook just until done, swirling the pan a lot. Swirl in some cold butter and you’re done.
You can make multiple batches, replenishing the butter and Worcestershire as you go. Get all the fat and flavor from the head and no shells to deal with.
Posted on 8/5/20 at 8:54 am to BrotherEsau
So I am definitely making BBQ shrimp this weekend along with some crusty dipping bread. What kind of side dish should I make to go with it?
Posted on 8/5/20 at 9:31 am to FinleyStreet
Grits with more dairy that you usually use.
Posted on 8/5/20 at 11:29 am to FinleyStreet
quote:
What kind of side dish should I make to go with it?
Grits.
Posted on 8/6/20 at 7:42 pm to BigPerm30
That’s awesome! She’s still pushing the same book. If you have it look on the back cover the Painted photo inside cafe beignet has me my brother, my sister, and my dad sitting at a table.
She will be happy to know you have it.
She will be happy to know you have it.
Posted on 8/6/20 at 7:51 pm to Gris Gris
if you don’t want to wait or pay for shipping. But she accepts PayPal and handles everything through email.
Her email to order is chiqui70131@yahoo.com
She can personalize it if you like.
Her email to order is chiqui70131@yahoo.com
She can personalize it if you like.
Posted on 8/6/20 at 7:53 pm to Gris Gris
She’s got another video of her making oyster dressing that I’ll post soon.
I’ll make her join TD so she can share her recipes more often.
I’ll make her join TD so she can share her recipes more often.
This post was edited on 8/6/20 at 7:58 pm
Posted on 8/7/20 at 12:52 am to cyborgsaint
That would be great!!!
Posted on 8/7/20 at 3:07 am to cyborgsaint
Spot on
Both cream and butter are good
I like add a little roasted garlic too... it adds just a touch of sweetness
Both cream and butter are good
I like add a little roasted garlic too... it adds just a touch of sweetness
Posted on 8/7/20 at 9:49 pm to cyborgsaint
I grew up near The Rock and Daisy Dukes. In fact, I grabbed a snow ball next door last weekend.
Never ate at the Rock though.
Never ate at the Rock though.
Posted on 8/8/20 at 7:56 am to PureMetairie
It was a good neighborhood place. Very similar to what crazy johnnies Was in fat city. Only there 3-4 years.
Posted on 8/8/20 at 8:36 am to LSCATFAN
Hi..this is Chef Chiqui Collier...if you click on the above link...click on the "menu" link next and select "Blog" for more recipes and food talk! By the way, I am the Mom of the Famous Cyborg Saint!! If i can help with any culinary questions, just ask!
Posted on 8/8/20 at 7:39 pm to cyborgsaint
We going to cook this tomorrow. Going for groceries in the morning. Thanks for the video. 
Posted on 8/9/20 at 7:14 am to Tridentds
In my cooking classes, I always asked a guy who was not really used to cooking much, to come to the stove and prepare this dish with me. Told them if they learned to make this recipe it could become their "signature" dish to impress their friends back home! Cannot tell you how many follow-up emails I have gotten over the years from guys saying that they are now famous for "their" specialty!!!
Posted on 8/9/20 at 2:14 pm to cyborgsaint
i'm sure your mom's a nice person, i don't know what that lady in the video was cooking but it wasn't bbq shrimp. sorry you don't finish bbq shrimp with cream.
this is the recipe i use. it's from mr. b's bistro in new orleans.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
the only thing i do differently is i peel and devein the shrimp and make a shrimp stock with the shells which i add in before i start to tighten the sauce with the butter i also plate the shrimp before i add the butter, peeled and devined shrimp typically over cook if you leave them in the pan while adding the butter.
this is the recipe i use. it's from mr. b's bistro in new orleans.
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
the only thing i do differently is i peel and devein the shrimp and make a shrimp stock with the shells which i add in before i start to tighten the sauce with the butter i also plate the shrimp before i add the butter, peeled and devined shrimp typically over cook if you leave them in the pan while adding the butter.
This post was edited on 8/9/20 at 2:32 pm
Posted on 8/10/20 at 7:55 am to chiquiNO
Made this dish on Friday evening. It went together quickly and the depth of flavor was amazing. Served it over bow tie pasta and with french bread. Will absolutely do this again, and substituting heavy cream for butter is key in this recipe. Thanks, and keep contributing! #cookingwithchiqui
Posted on 8/10/20 at 8:18 am to walley tux
quote:
sorry you don't finish bbq shrimp with cream.
Thanks for telling us. I don't want anyone else out there to not follow the official rules of cooking.
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