New Orleans BBQ Shrimp - Mr B's Way
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- Опубликовано: 24 июл 2024
- A very similar rendition of Mr Bs Bistro, New Orleans LA BBQ shrimp.
Rinse 8-10 Colossal size whole unprocessed shrimp.
Clean heads with toothpick as indicated in video if desired, or leave it behind...... its fat and can add additional flavor to the dish.
Remove digestive track with toothpick as indicated in video, or leave it behind............ some do, it dont add any additional positive flavor to the dish however.
Set shrimp aside.
Prepare BBQ sauce by mixing the following into a mixing bowl/cup:
1/3 Cup Worcestershire sauce
One(1) Tsp fresh cracked black pepper
One(1) Tsp ground pepper
3/4 lemon squeezed
One(1) Tsp Cajun/Creole seasoning
One(1) Tsp minced Garlic
One(1) Tsp Louisiana style hot sauce
1/4 Tsp dried Thyme (optional)
1/4 Tsp dried Rosemary (optional)
Stir contents up, set aside.
Chunk up 1 1/4 sticks unsalted butter, set aside.
In large skillet , add a few splashes of olive oil and heat over medium-high heat.
Lay the shrimp into the skillet.
Pour the prepared BBQ sauce into the skillet. Wash the BBQ mixing bowl out with about one(1)Tbsp. water and pour into the skillet.
Lay in 1/4 of the left over lemon (quartered).
Allow shrimp to cook about one minute, shaking the skillet often to keep the shrimp moving around the skillet.
After one minute, turn the shrimp over , continuing to shake the skillet and allow shrimp to cook about one more minute.
Reduce heat and add in 1/3 of the chunked up butter. Shake and swirl the butter until melted, tossing and turning the shrimp while shaking the skillet.
Add another 1/3 of the butter once the first 1/3 has emulsified.
Repeat process of tossing, turning and shaking skillet until second 1/3 of butter has melted.
Add last 1/3 of the butter, allow to emulsify.
Control heat by lifting skillet off the stove top if necessary. If butter begins bubbling to much because of to much heat, it may break and become greasy.
Once all butter is emulsified, remove skillet from heat.
Place shrimp's into a plate, pour over sauce, sprinkle a little more pepper and some parsley on top.
Serve with toasted bread of choice.
That’s the best version I’ve seen in RUclips. Excellent
I can see de-veining it, but the fat in the head gives it alot more flavor!
I am from New Orleans and that shrimp de-veining trick was excellent. I never seen that before. Maybe my momma and daddy are just fine with leavin' the 'Poop Line' in. We do eat some odd things down here. That trick will be in my routine from now on. Thank you for making all these dishes seem less intimidating.
Preciate it! Seems like an easier way to me. I was at Mr. Bs in French Quarter back in October and noticed their prawns had the traditional slit down the back which make it easier to peel. So, in the end, you can make it easier for the cook or easier for the consumer.
I don't learn new things about cookin N'awlins food very often... I'm in my 50's, but I'll be damned, that worked excellent. That's a brilliant way to fix up the poop chute.
LOL
This turned out great for me. I’ve tried to make Mr. B’s Nola style BBQ shrimp before and couldn’t get it right. Your tip about emulsifying the butter over low heat is what made the difference. Thank you!
Oh my goodness. Thanks so much for the shout out. I fooled around for yeeeaaars to get it to match. IMO Mr B's is the best BBQ shrimp in NOLA.......... and I've had em all.
Whoa! Amazing!!! TFS
Nice video and equipment. One of my favorite dishes in New Orleans. Cheers!
Mine too!
Probable best BBQ shrimp,recipe.
I think so. Mr B's imo has the best. I show how to replicate it.
This looks so good 😊
Folks be licking the bowl! You can use the EZ-Peel frozen shrimp that is already de veined. Works pretty dern good as well.
Thank you. That was awesome
Glad you enjoyed it!
Thank you
That over Sundays mornings cheesey grits with a side light as air fryed chicken and waffles ..... can create world peace!!!!
NO SERIOUSLY
It sure can! Love some shrimp and grits.
❤❤
Just prepared the dish for the first time and it was very good. I know that substances that are acidic can strip the seasoning off of a carbon steel skillet but I thought that your video was cooked in a carbon steel skillet so I was very surprised when I cleaned up, that my beautiful black seasoning was gone. I know not to use a steel skillet again but the meal was worth it.
Ah dang.....I did use carbon steel. I've not had any issues with this dish stripping the seasoning and I make this dish fairly often. I've used cast iron for this before as well. I guess the bit of lemon that is in there can certainly strip one. Mine has so many coats on it though from over the years that maybe it's harder to damage. Real bummer, at least the final product was worth a stripped skillet! Stainless steel skillet be just fine next go around. Have a good weekend.
Just had this at Mr B’s!
One my favorite places in the quarter. That BBQ shrimp is awesome.
That looks good.
Its deeeeelish ! Every drop of sauce gets eat up with the soppin bread.
I bet you could use that sauce on top of noodles as well
Wow...never seen a shrimp cleaned quite like that before....
Easy way to get that tract out without slitting the shrimp. The fat removal from the head is optional. Most dont do that.
What if the point of keeping the head on if you’re getting rid of the head stuff is it just for looks?
Pretty much looks. Most people just cook that orange goop out which is fat and adds a lil more flavor. I've just always cleaned mine and always will.
I missed Louisiana shrimp. Since I left my birthplace of New Orleans, finding really good shrimp like this is very hard. In Arkansas they have shrimp but it is frozen and it does not compare to Louisiana shrimp, especially at this size.
Only place I have been able to find it is Costco. I believe it is fresh and not "previously frozen" because they're not full of water when I get them. I don't have a membership, so I have someone pick it up for me and the price is really good per pound.
What the brownish dark liquid or stock is ?
All the ingredients are listed in the description below the video. I think your asking about the Worcestershire sauce.
@@regularfolksfood
YES
Sorry I did CLICK ON THE LINK ....after I posted question and saw Wister Sauce
Thanks
Was this salted or unsalted butter 🧈 I didn’t hear you specify
I used unsalted butter.
Thank you I figured
All for de-veining but taking the 'flavor' out of the head is not 'goop' it is what we call 'fat' or 'eggs' this is what makes the flavor!! Leave it ALONE for all things holy - after cooking 'suck the head' then eat the tail.
Well................ help yourself. Seeing as how its cooked in a STICK and a quarter of butter, I'd say it's certainly not lacking in any fat. I dont like the way the "goop" looks. We eat with our eyes first.
Where’s the Wine or Beer?
I had a beer with it, usually always do. Sometimes a dry white, helps cut some of the richness. I see you have a nice BBQ shrimp base out. Where would one buy that at?
Over cooked..... Rubber
I'm sorry yours turned out that way. Reduce heat or pull earlier. Mine was perfect. If it's a U it's right. If it's a O it's overcooked. Have a nice day.
@@regularfolksfood .. I guess I messed it up.... Damnit
Medium low heat. These will be perfect.