Comments on: Barbecue Shrimp Recipe

By: Ritch

Ritch — Tue, 19 Aug 2008 22:55:25 +0000

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

Nola Cuisine » Barbecue Shrimp — Sun, 17 Aug 2008 04:10:02 +0000

[…] Barbecue Shrimp recipe #1 Shrimp Etouffee Recipe Shrimp Creole Recipe […]

By: Joanna

Joanna — Sun, 06 Jul 2008 00:10:28 +0000

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

Fred — Mon, 25 Feb 2008 13:13:50 +0000

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

Beverly Bonney — Wed, 30 Jan 2008 22:24:14 +0000

Thank you, thank you for your wonderful recipies. the shrimp ettouffe is to die for. Don’t stop what you do.
B Bonney

By: Gilbert Bennett

Gilbert Bennett — Tue, 01 May 2007 22:12:10 +0000

I gotta say; I’ve spent the last two days cutting pasting and printing your recipes for a personal cook book. I look forward to trying different variations of this as well as all the rest of your recipes.

Great site - thanks for sharing your culinary art.

By: Bungalow Jo

Bungalow Jo — Wed, 27 Dec 2006 19:57:25 +0000

Great recipe–looks very similar to one I had and lost years ago from the chef at the Old Nawlins Cookery in, well, New Orleans.

I can hardly wait to try it.

Good tip also on where to get intact shrimp!

Enjoying your site very much.

By: Jeff Folse

Jeff Folse — Wed, 04 Oct 2006 16:25:21 +0000

I thought this recipe called for wine instead of beer

By: Charlie

Charlie — Fri, 08 Sep 2006 19:33:48 +0000

Danno, if I’m not mistaken, you forgot to say add the remaining butter. Frank Davis, a local color guy on tv does a variation where you use half margarine and half butter. In your serving the bowl you mix bread crumbs and parmesan and then laddle the shrimp and butter combo on top. It makes for a really big mess when you peel the shrimp as the crumbs and cheese get all over your fingers. Anyway, love the site, keep up the good work.

By: Danno

Danno — Sun, 30 Jul 2006 23:39:01 +0000

Thanks for all of your comments!

Sara - I need to work on a printable version, I’ve been meaning to do that for quite awhile now. In the meantime though, You could highlight and copy the text you want and paste it into a word document and print it that way. I will definately work on making this site more printer friendly, thanks for the suggestion.