Comments on: Barbecue Shrimp Recipe http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Wed, 25 Aug 2010 14:28:36 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Ziggy http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-115334 Ziggy Mon, 05 Apr 2010 18:43:26 +0000 http://www.nolacuisine.com/?p=96#comment-115334 We had these for Easter Dinner yesterday. Omitted all but 1/4 tsp of salt and it was FABULOUS! Thanks for all the recipes Danno! We had these for Easter Dinner yesterday. Omitted all but 1/4 tsp of salt and it was FABULOUS! Thanks for all the recipes Danno!

]]> By: Alex http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-114793 Alex Fri, 01 Jan 2010 00:33:43 +0000 http://www.nolacuisine.com/?p=96#comment-114793 My wife and I are NO ex-pats and I just made this dish for New Years Eve dinner. It was outstanding (and by the way my wife is looking at me she liked it to). Thank you Danno! My only critique - and it is solely a matter of taste - is that I am going to cut the salt by half the next time I make this. Though the flavor is absolutely authentic as-is, I want to be able to serve this to my in-laws - both of whom have high blood pressure. I also have a question for Danno. Back when my wife and I lived in NO her landlady (this was before we were married) made BBQ shrimp that was outstanding, but different from this recipe. I know it included ketchup (maybe she didn't have tomato paste?) and had a thicker, redish, opaque sauce. I would love to reproduce that and wondered if you had a recipe for that. Thanks! ps. I put the rest of the butter in with the cayenne/hot sauce etc., but before the shrimp so it had time to melt. Worked great and there was plenty of sauce for dipping (we killed an entire baguette while reminiscing). My wife and I are NO ex-pats and I just made this dish for New Years Eve dinner.

It was outstanding (and by the way my wife is looking at me she liked it to). Thank you Danno!

My only critique – and it is solely a matter of taste – is that I am going to cut the salt by half the next time I make this. Though the flavor is absolutely authentic as-is, I want to be able to serve this to my in-laws – both of whom have high blood pressure.

I also have a question for Danno. Back when my wife and I lived in NO her landlady (this was before we were married) made BBQ shrimp that was outstanding, but different from this recipe. I know it included ketchup (maybe she didn’t have tomato paste?) and had a thicker, redish, opaque sauce. I would love to reproduce that and wondered if you had a recipe for that.

Thanks!

ps. I put the rest of the butter in with the cayenne/hot sauce etc., but before the shrimp so it had time to melt. Worked great and there was plenty of sauce for dipping (we killed an entire baguette while reminiscing).

]]> By: Nola Cuisine Blog Archive Barbecue Shrimp Recipe | Indoor Grills http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-113681 Nola Cuisine Blog Archive Barbecue Shrimp Recipe | Indoor Grills Wed, 03 Jun 2009 06:19:08 +0000 http://www.nolacuisine.com/?p=96#comment-113681 [...] Nola Cuisine Blog Archive Barbecue Shrimp Recipe Posted by root 22 minutes ago (http://www.nolacuisine.com) They give away their recipe i also want to comment on the heads on shrimp barbecue shrimp recipe 1 shrimp etouffee recipe shrimp creole recipe powered by wordpress entries rss comments rss linoluna theme by Discuss  |  Bury |  News | Nola Cuisine Blog Archive Barbecue Shrimp Recipe [...] [...] Nola Cuisine Blog Archive Barbecue Shrimp Recipe Posted by root 22 minutes ago (http://www.nolacuisine.com) They give away their recipe i also want to comment on the heads on shrimp barbecue shrimp recipe 1 shrimp etouffee recipe shrimp creole recipe powered by wordpress entries rss comments rss linoluna theme by Discuss  |  Bury |  News | Nola Cuisine Blog Archive Barbecue Shrimp Recipe [...]

]]> By: Joseph V http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-107982 Joseph V Thu, 29 Jan 2009 10:11:43 +0000 http://www.nolacuisine.com/?p=96#comment-107982 thanks Danno, i had been looking for a po Boy recipe and ended up checking out sausage making which interestingly enough is not too difficult .Im of Spanish descent and felt a connection to LA cooking and culture.I shall return !! thanks Danno, i had been looking for a po Boy recipe and ended up checking out sausage making which interestingly enough is not too difficult .Im of Spanish descent and felt a connection to LA cooking and culture.I shall return !!

]]> By: Suz http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-98497 Suz Sat, 13 Sep 2008 16:08:56 +0000 http://www.nolacuisine.com/?p=96#comment-98497 When does the rest of the butter go in? I made this last night, and it was great! I winged the butter issue, and added along with the lemon juice and other liquids. I've done the Prudhomme recipe before, which is much hotter. This was a nice and different taste, more black pepper. My Michigan friends even said it was not too hot! Thanks for the great website and your recipes Danno! When does the rest of the butter go in? I made this last night, and it was great! I winged the butter issue, and added along with the lemon juice and other liquids. I’ve done the Prudhomme recipe before, which is much hotter. This was a nice and different taste, more black pepper. My Michigan friends even said it was not too hot! Thanks for the great website and your recipes Danno!

]]> By: Ritch http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-96545 Ritch Tue, 19 Aug 2008 22:55:25 +0000 http://www.nolacuisine.com/?p=96#comment-96545 Use the heads-on shimp if you can find them. The juices from the heads add to the flavor of the sauce when in the oven. But this will work with de-headed shrimp. Very delicious recipe. I added 1/2 orange squeezed and orange slices on top in the oven in addition to the lemons. Next time, I'm reducing the oven time to around 10 mins. Mine were almost overdone at 15. Try it. Use the heads-on shimp if you can find them. The juices from the heads add to the flavor of the sauce when in the oven. But this will work with de-headed shrimp.

Very delicious recipe. I added 1/2 orange squeezed and orange slices on top in the oven in addition to the lemons. Next time, I’m reducing the oven time to around 10 mins. Mine were almost overdone at 15.

Try it.

]]> By: Nola Cuisine » Barbecue Shrimp http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-96295 Nola Cuisine » Barbecue Shrimp Sun, 17 Aug 2008 04:10:02 +0000 http://www.nolacuisine.com/?p=96#comment-96295 [...] Barbecue Shrimp recipe #1 Shrimp Etouffee Recipe Shrimp Creole Recipe [...] [...] Barbecue Shrimp recipe #1 Shrimp Etouffee Recipe Shrimp Creole Recipe [...]

]]> By: Joanna http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-92620 Joanna Sun, 06 Jul 2008 00:10:28 +0000 http://www.nolacuisine.com/?p=96#comment-92620 I had the barbecue shrimp at Court of Two Sisters twice last time I was in New Orleans (May 08) and I think it's the very best -- it was so delicious and different than any I'd had before. I can't seem to find the recipe -- even the one in the restaurant's cookbook doesn't seem right at all. I mean, I am certain there was cane syrup in the mix, along with worcestershire, butter, and more, all which turned into a delectable mopping sauce that never will be forgotten. Any clues on how to get the true recipe??? I had the barbecue shrimp at Court of Two Sisters twice last time I was in New Orleans (May 08) and I think it’s the very best — it was so delicious and different than any I’d had before. I can’t seem to find the recipe — even the one in the restaurant’s cookbook doesn’t seem right at all. I mean, I am certain there was cane syrup in the mix, along with worcestershire, butter, and more, all which turned into a delectable mopping sauce that never will be forgotten. Any clues on how to get the true recipe???

]]> By: Fred http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-80572 Fred Mon, 25 Feb 2008 13:13:50 +0000 http://www.nolacuisine.com/?p=96#comment-80572 The best barbecue shrimp I've ever tasted was at the Alpine restaurant in New Orleans. They give away their recipe. I also want to comment on the heads-on shrimp. I wonder if the requirement that you *have* to find the heads-on shrimp is just passed on without question. I can't tell the difference, and I challenge anyone else if they can tell the difference. A professional test was done and most of the testers could tell little or no difference. Just wondering. The best barbecue shrimp I’ve ever tasted was at the Alpine restaurant in New Orleans. They give away their recipe. I also want to comment on the heads-on shrimp. I wonder if the requirement that you *have* to find the heads-on shrimp is just passed on without question. I can’t tell the difference, and I challenge anyone else if they can tell the difference. A professional test was done and most of the testers could tell little or no difference. Just wondering.

]]> By: Beverly Bonney http://www.nolacuisine.com/2006/06/04/barbecue-shrimp-recipe/comment-page-1/#comment-74847 Beverly Bonney Wed, 30 Jan 2008 22:24:14 +0000 http://www.nolacuisine.com/?p=96#comment-74847 Thank you, thank you for your wonderful recipies. the shrimp ettouffe is to die for. Don't stop what you do. B Bonney Thank you, thank you for your wonderful recipies. the shrimp ettouffe is to die for. Don’t stop what you do.
B Bonney

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